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

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

sim­ple lay­ers

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.

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