Cook The Cover

Food - - Contents - Recipe: So­phie Gray Styling: Lau­ren Free­man Pho­to­graph: Mel Jenk­ins

Lasagne Pie Serves 8 Ready in 1 hour 15 min­utes

400g pack fresh lasagne sheets 1 ta­ble­spoon olive oil 800g beef mince 2 cloves gar­lic crushed 250g sliced mush­rooms car­rot, grated 2 cour­gettes, grated 700g jar of tomato-based pasta sauce cup tomato paste 1½ cups grated pizza cheese, or use your reg­u­lar cheese – ched­dar or Edam cup shred­ded parme­san plus a lit­tle ex­tra to grate on top 500g ri­cotta 1 egg 1 cup of mixed colour cherry to­ma­toes sliced in halves fresh herbs and ad­di­tional sliced to­ma­toes to dec­o­rate

Pre­heat the oven to 170°C. Place a piece of bak­ing pa­per on a bak­ing tray and set aside. Grease a 24cm round spring form cake pan and place on the pa­per cov­ered tray.

Sep­a­rate the lasagne sheets and place one sheet in a sieve over the sink. Slowly pour boil­ing wa­ter over it so it soft­ens and be­comes mal­leable. Re­peat with a sec­ond sheet of lasagne then gen­tly press the sheets into the tin so they cover the base, and up the sides. Trim off any pasta hang­ing over the edge and set it aside.

In a large fry­ing pan brown the mince, break­ing up any lumps – add a dash of oil if needed. When the mince is crumbly, add the gar­lic and cook for a minute or two then stir in the mush­rooms, grated car­rot and grated cour­gettes. When the veg­eta­bles are soft­ened, add the pasta sauce to the mix­ture and stir in the tomato paste. Sea­son with salt and pep­per and sim­mer for 5 min­utes.

While the sauce is sim­mer­ing, com­bine 1¼ cups of the grated cheese and the grated parme­san with the ri­cotta and egg in a bowl. Sea­son with salt and pep­per and set aside.

Spread a third of the mince mix­ture over the base of pre­pared pan. Top with a third of the cheese mix­ture. Soften two more lasagne sheets with boil­ing wa­ter and add a layer of soft­ened lasagne, re­serv­ing the trim­mings. Re­peat lay­ers us­ing lasagne trim­mings to com­plete the lay­ers, fin­ish­ing with a layer of the cheese mix­ture. Scat­ter the re­main­ing grated cheese, a lit­tle ex­tra parme­san and the chopped to­ma­toes over the top.

Bake un­cov­ered for 50-55 min­utes or un­til golden and bub­bly. Re­move from the oven and stand for 15 min­utes be­fore slic­ing. Dec­o­rate with ex­tra chopped cherry to­ma­toes and fresh herbs if de­sired. Cut into wedges and serve with salad.

PER SERVE: En­ergy: 468kcal, 1959kj Pro­tein: 23.9g Fat: 18.9g Sat­u­rated fat: 9.9g Choles­terol: 89mg Car­bo­hy­drate: 46g Fi­bre: 5.6g Sodium: 652mg

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