The layer effect
Take the fuss out of this family favourite and give faithful lasagne a simple makeover. From a spicy chorizo creation cooked in a frying pan on the stovetop ( how easy is that?), to folded spinach and ricotta parcels assembled in minutes, these fresh, tas
spinach, ricotta and gruyère folded lasagne
1kg ricotta 50g baby spinach leaves, torn 2 egg yolks 2 ½ cups ( 310g) finely grated gruyère sea salt and cracked black pepper 2 fresh lasagne sheets 2 tablespoons store- bought pesto, plus extra, to serve 1 cup ( 100g) grated mozzarella Preheat oven to 220° C. Place the ricotta, spinach, egg yolks, 1 ½ cups of the gruyère, salt and pepper in a bowl and mix well to combine. Cook the lasagne sheets in a large saucepan of salted boiling water for 2 minutes or until just soft. Refresh under cold water and place 1 sheet on a large baking tray lined with non- stick baking paper. Spread one- quarter of the lasagne sheet with 2/ 3 cup of the ricotta mixture and 1 teaspoon of the pesto. Fold the lasagne sheet over itself and repeat with the ricotta mixture and pesto to make 2 more layers, finishing with a fold of lasagne. Place the second lasagne sheet on the tray and repeat the process. Mix to combine the mozzarella and remaining gruyère and sprinkle over the top of each parcel. Bake for 15 minutes or until golden. Cut each lasagne in half and spoon over the extra pesto to serve. Serves 4.
cheat’s mushroom lasagne
2 tablespoons extra virgin olive oil 400g Swiss brown mushrooms, thinly sliced sea salt and cracked black pepper 2 tablespoons thyme leaves 35g unsalted butter ¼ cup ( 35g) plain ( all- purpose) flour 3 ½ cups ( 875ml) milk 2 cups ( 160g) finely grated pecorino 750g store- bought cheese- filled ravioli ½ cup ( 150g) store- bought onion relish+ 1 ½ cups ( 150g) grated mozzarella Preheat oven to 200° C. Heat the oil in a large non- stick frying pan over high heat. Add the mushrooms, salt and pepper and cook for 7 minutes. Add the thyme, transfer to a bowl and set aside. Wipe the pan clean and melt the butter over medium heat. Add the flour and whisk for 1 minute. Gradually add the milk, whisking to combine. Increase the heat to high and bring to the boil. Whisk constantly for 1 minute or until thickened. Remove from the heat and whisk in 1 cup of the pecorino. Cook the ravioli following packet instructions and drain. Spread ½ cup of the sauce on the base of a 3- litre ovenproof dish and top with one- third of the ravioli. Top with 1 cup of the sauce, 2 tablespoons of relish and one- third of the mushrooms. Repeat to make two more layers. Top with remaining cheeses. Bake for 20 minutes or until golden. Serves 4- 6.
spicy chorizo pan lasagne
½ tablespoon extra virgin olive oil 1 brown onion, finely chopped 2 cloves garlic, crushed 4 x 100g air- dried chorizo, cases removed and processed into mince 1 teaspoon dried chilli flakes 2 x 400g cans crushed tomatoes ¾ cup ( 180ml) water sea salt and cracked black pepper 3 fresh lasagne sheets, trimmed to fit 1 cup basil leaves 3 cups ( 300g) grated mozzarella 1 ½ cups ( 120g) finely grated parmesan Heat the oil in a 22cm ( 2 litre) ovenproof non- stick frying pan over high heat. Add the onion, garlic and chorizo and cook for 10 minutes. Add the chilli, tomatoes, water, salt and pepper. Bring to the boil and cook for 5 minutes. Transfer to a bowl. Return 1 cup of the sauce to the frying pan. Spread evenly and top with 1 layer of lasagne sheet, another cup of the sauce, 1/ 3 of the basil and 1 cup of the combined cheeses. Repeat, finishing with the sauce+. Place the pan over medium heat until the sauce begins to bubble. Reduce the heat to low and cover. Cook for 25- 30 minutes or until cooked through. Preheat a grill to high heat. Sprinkle with the remaining cheese. Grill for 2- 3 minutes or until the cheese is golden. Top with remaining basil leaves+. Serves 4- 6.