Savvy mother shares her stepbystep recipe to make the classic Italian dish with a pie maker
8 Method Steps 2 tsp olive oil 1 brown onion, halved, finely chopped 2 garlic cloves, crushed 750g Coles Finest Carbon Neutral Beef Mince 2 x 400g cans Italian diced tomatoes 125ml (1/2 cup) dry red wine 55g (1/4 cup) tomato paste
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Step 2. Grease the base of a slow cooker. Arrange 1 lasagne sheet over the base, trimming to fit. Spread with one-quarter of the tomato mixture. Top with a layer of eggplant, overlapping slightly. Spread with one-third of the ricotta mixture. Repeat layering with the remaining lasagne sheets, tomato mixture, eggplant and ricotta mixture.
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Method Step 1 Position a rack in top third of oven and preheat oven to 190°C (170°C fan-forced). Heat a large non-stick frying pan over high heat. Add the mince and cook, stirring to break up lumps, for 3 mins or until cooked through. Add the pasta sauce and ½ cup (125ml) water. Season with salt and pepper. Step 2
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Heat the oil in a large frying pan. Add the onion and cook, stirring, for 2 mins or until the onion softens. Add the garlic and cook for 1 min or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Stir in the tomato paste, carrot, tomato and thyme.
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Preheat oven to 175°C (155°C fan-forced). Heat a large frying pan over medium heat. Add butter. Stir until melted. Add onion, garlic and thyme. Sauté for 5 mins or until onion is just tender. Add cauliflower. Cook, stirring, for 6 mins or until softened. Add milk and cream and simmer for 5 mins or until cauliflower is tender.
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Mozzarella cheese Fontina cheese For the Best Lasagna, Use Ricotta and Mascarpone Cheese We call for ricotta cheese in all of our lasagna recipes. However, when we made this cheese lasagna with our usual ricotta and parmesan filling (seen in this veggie version ), it came out too grainy.
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Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt. Preheat the oven to 375 degrees F (190 degrees C).
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Preheat oven to 200°C. Cut each meatball into quarters. Heat a large non-stick ovenproof frying pan over medium-high heat. Add half the meatballs and cook, turning, for 2 mins or until brown all over. Transfer to a large heatproof bowl. Repeat with the remaining meatballs.
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Cook for 8-10 minutes, or until cooked through. Add garlic during the last minute. Drain excess grease. Add the chicken broth and use a silicone spatula to "clean" the bottom and sides of the pot. Add the marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce to a simmer.
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Ingredients 1 1/2 tbs olive oil 1 small (about 400g) eggplant, thinly sliced into rounds 4 portobello mushrooms, sliced thickly 1 green capsicum, seeded, cut into 1.5cm wide strips 425g Coles Pasta Sauce Tomato and Basil 250g pkts Coles Oven Ready Lasagne Sheets 2 tomatoes, cut into 5mm thick slices 425g Coles Creamy Cheese Sauce
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Spoon a little ricotta mixture over the base of a 10-cup (2.5L) baking dish. Top with a layer of lasagne sheets. Top with half the pumpkin and spread with one-third of the pesto. Continue layering with ricotta mixture, lasagne sheets, pumpkin and pesto, finishing with a layer of lasagne sheets and ricotta mixture. Sprinkle with the mozzarella.
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Grease a 6cm-deep, 20cm x 28cm baking dish. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add taco seasoning and cook for 30 secs or until aromatic. Add beans and tomato.
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Step 2. Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3 mins or until softened. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Add the pasta sauce and 1/2 cup (125ml) water and bring to the boil.
Add a new twist to traditional Italian lasagne with this delicious salmon and pea version. Pea
Step 1. Preheat oven to 200°C. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 5 mins or until onion softens. Add mushroom mince and cook, stirring, for 6 mins or until any excess liquid evaporates. Stir in the stock and mascarpone.
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Method Step 1 To make the bolognaise sauce, heat the oil in a large saucepan over medium heat. Add onion. Cook for 5 mins or until soft.
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Preheat oven to 180°C. Heat a large non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the passata and stir to combine. Bring to the boil. Reduce heat to low and simmer for 10 mins or until the mince mixture thickens slightly.