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Best ever skillet lasagne

Time to prepare 10 mins | Cooking Time 40 mins | Serves 2 Lasagne is one of those dishes we often save for a special occasion, dreading the aftermath of dirty pots and pans spread from one end of the bench to the other. With seven hits of veg, this super healthy family favourite is the perfect solution to your midweek cooking dilemmas. Ingredients: <ul> <li>2 tablespoons extra virgin olive oil</li> <li>1 brown onion, finely diced</li> <li>1 carrot, finely diced</li> <li>1 zucchini, finely diced</li> <li>2 celery sticks, finely diced</li> <li>2 tomatoes, roughly chopped</li> <li>½ teaspoon salt</li> <li>250 g beef mince</li> <li>400 ml tinned tomatoes</li> <li>250 ml beef stock</li> <li>100 g lasagne sheets</li> <li>¼ cup parmesan cheese, grated</li> <li>2 cups rocket, fresh</li> </ul> Directions: 1. Heat olive oil in a medium skillet over a medium heat. 2. Add in onion, carrot, celery and zucchini and salt and sauté for 5 minutes. Add in tomatoes and break up with the back of a spoon. 3. Add in beef mince to brown, also breaking up with the back of a spoon. Let the mince brown in the pan, occasionally stirring, about 5 minutes. 4. Add in tinned tomatoes and let mixture simmer for 10 minutes. Add in beef stock. 5. Roughly break up the lasagne sheets with your hands and add them to the skillet. 6. Turn heat to low, place a lid on the skillet and leave for 15–20 minutes until pasta sheets are cooked. You may need to add in more water if it is starting to dry out. 7. Sprinkle over grated cheese and top with fresh rocket. Tips: If pasta isn't your thing, peel two zucchinis into ribbons and add to the skillet prior to serving to heat through. Boost this recipe by using a homemade beef stock. Dairy-free option: Omit cheese, it's just as delicious without. Recipe by <a href="https://t.cfjump.com/45246/t/43612">I Quit Sugar.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/best-ever-skillet-lasagne.aspx">Wyza.com.au.</a>

Food & Wine

Cheesy tomato and ricotta lasagne

Store-bought lasagne might be quicker and easier to prepare, but there’s nothing better than the taste of homemade. Trust us – this recipe for cheesy tomato and ricotta lasagne is worth the extra effort. Serves: 4 to 5 people Ingredients: <ul> <li>1 brown onion, finely diced</li> <li>2 tablespoons lasagne herbs (see recipe below)</li> <li>70g tomato paste</li> <li>½ teaspoon salt</li> <li>½ cup red wine or vegetable stock</li> <li>1 x 680ml jar tomato passata</li> <li>1 carrot, grated</li> <li>3-4 x 100g sheets fresh lasagne pasta (or sheets about same size as your baking dish)</li> <li>120g baby spinach leaves, roughly chopped</li> </ul> Lasagne herbs <ul> <li>2 teaspoons garlic powder</li> <li>2 teaspoons dried basil</li> <li>2 teaspoons dried chives</li> <li>2 teaspoons paprika</li> <li>Pinch of dried rosemary</li> </ul> For the béchamel sauce <ul> <li>2 tablespoons butter</li> <li>2 tablespoons flour</li> <li>1½ cups milk</li> <li>½ cup finely grated parmesan cheese</li> <li>200g ricotta cheese</li> </ul> For the salad <ul> <li>1 shallot, finely diced</li> <li>2 tablespoons red wine vinegar</li> <li>1 tablespoon olive oil</li> <li>½ cup finely grated parmesan cheese</li> <li>1 apple</li> <li>1 baby cos lettuce</li> <li>½ telegraph cucumber</li> <li>1 zucchini</li> </ul> Method: 1. Preheat oven to 210C. Lightly grease a large baking dish (measuring about 35 x 25cm). 2. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for about 2 minutes, until tender. 3. Add lasagne herbs, tomato paste and salt and cook for a further 2-3 minutes, until fragrant. 4. Add wine/stock and simmer for 1 minute, until almost evaporated. Add passata and carrot, bring to a gentle simmer and cook for about 2 minutes, until thickened. Remove from heat and season to taste with salt and pepper. Set aside. 5. While sauce is simmering, melt butter in a small pot and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Whisk in first measure of parmesan and ricotta then remove from heat. Season to taste with salt and pepper. Set aside. 6. Lay 1 sheet of pasta in the bottom of the prepared dish (cut to fit and cover base) and top with ⅓ of each of the cooked tomato sauce, spinach and béchamel sauce. Repeat with remaining ingredients, finishing with béchamel. 7. Bake for 30-35 minutes, until cooked through and golden. 8. While lasagne cooks, combine shallot, vinegar, oil and parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; thinly slice cucumber; peel zucchini into long, thin ribbons. Toss veggies with shallot dressing just before serving and season to taste with salt and pepper. 9. To serve, divide cheesy tomato and ricotta lasagne between plates and serve with a handful of salad. Written by Nadia Lim. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: My Food Bag.

Food & Wine

Best-ever beef lasagne

Making lasagne from scratch can be time consuming, but parts (or all of it) can be prepared ahead. Serves: 8-10 Ingredients: Beef ragu <ul> <li>2 tablespoons olive oil</li> <li>1 onion, finely chopped</li> <li>2 sticks celery, finely chopped</li> <li>2 carrots, peeled, finely chopped</li> <li>75g smoked pancetta or bacon, finely chopped</li> <li>1 teaspoon salt</li> <li>10g porcini, soaked in ½ cup boiling water for 20 minutes (optional)</li> <li>1kg beef mince</li> <li>1 cup milk</li> <li>½ cup dry white wine</li> <li>400g can tomatoes</li> <li>1 cup beef stock</li> </ul> Spinach pasta <ul> <li>400g spinach, stems removed, washed (approx. 250g picked weight)</li> <li>200g-300g Tipo 00 flour (or use standard flour)</li> <li>2 extra large eggs</li> </ul> Bechamel sauce and to garnish <ul> <li>100g butter</li> <li>100g flour</li> <li>1.4 litres milk, heated</li> <li>½ teaspoon freshly grated nutmeg</li> <li>50g freshly grated parmesan</li> </ul> Method: <ol> <li>To make the ragu, heat the oil in a large saucepan then add the onion, celery, carrots, pancetta and salt. Cook gently for 15-20 minutes or until the vegetables are soft.</li> <li>Drain the porcini, reserving the soaking liquid. Chop the porcini and add to the pan. Cook for another 5 minutes then add the beef mince, stirring and breaking up any lumps until it has browned.</li> <li>Add the milk and cook until it has almost reduced completely. Add the wine, reserved porcini liquid, tomatoes and stock – at this stage there will be a lot of liquid.</li> <li>Cook slowly over a low heat for a minimum of an hour, but ideally 2 hours, until the liquid has almost disappeared (you may need to add extra water during cooking if it's looking too dry).</li> <li>The ragu can be made ahead then gently reheated before assembling the lasagne.</li> <li>To make the pasta, blanch the spinach in boiling salted water. Transfer to a colander to drain and cool. Squeeze out as much of the moisture from the spinach as you can then finely chop.</li> <li>Put the spinach, flour, 1 egg and 1 yolk (reserve the remaining egg white in case the mix is too dry) in a mixer with a bread hook attachment. Mix until the dough comes together – if it feels sticky to touch, add a little more flour. Knead for 5 minutes (alternatively use a food processor to mix the dough until it just comes together, then knead by hand, adding more flour if necessary).</li> <li>Refrigerate the dough for 30 minutes then roll it out in a pasta machine on the second-to-last setting. Cut the pasta into lengths to fit your lasagne dish. Blanch, in batches, in a saucepan of boiling salted water for 30 seconds then plunge into cold water. Rub the pasta sheets gently to remove any starch, then place on clean tea towels and gently pat dry.</li> <li>To make the béchamel sauce, melt the butter in a saucepan then add the flour and cook, stirring, for a minute or two until golden. Slowly add the hot milk, stirring constantly until thickened and smooth. Simmer gently for 10 minutes to cook the flour then stir in the nutmeg. Remove from the heat and season with salt and freshly ground black pepper.</li> <li>Preheat the oven to 200°C. Butter a deep baking dish then line with a sheet of pasta – I like to ruffle it up rather than put it down flat. Scatter a couple of spoonfuls of ragu over the pasta and then do the same with the béchamel (you don't have to smooth it down or evenly layer the mix).</li> <li>Repeat at least 4 more times (I made 6 layers). After adding the last layer of pasta, top with the remaining béchamel.</li> <li>Sprinkle with the parmesan then bake for 40 minutes.</li> </ol> Do you think you have the best ever lasagne recipe? Share it with us in the comments below! Written by Ginny Grant. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/macaroni-bake/">Macaroni bake</a> <a href="/lifestyle/food-wine/2015/11/tomato-and-chicken-pasta-bake/">Tomato and chicken cheesy pasta bake</a> <a href="/lifestyle/food-wine/2015/11/broccoli-cheese-pasta-bake/">Broccoli and cheese pasta bake</a>

Food & Wine

Cheesy, chicken and white sauce lasagne

Change up your usual lasagne with this chicken and cheese white sauce version. We bet your entire family will love it. Ingredients: <ul> <li>9 lasagne noodles</li> <li>1 onion, finely chopped</li> <li>2 cloves of garlic, minced</li> <li>½ cup of butter</li> <li>½ cup of flour</li> <li>1 teaspoon of salt</li> <li>2 cups of chicken broth</li> <li>1 ½ cups of milk</li> <li>4 cups of shredded mozzarella</li> <li>1 ¼ cup of grated parmesan</li> <li>1 teaspoon of dried basil</li> <li>1 teaspoon of dried oregano</li> <li>1 tablespoon of fresh parsley, chopped</li> <li>2 cups of ricotta cheese</li> <li>½ teaspoon of black pepper</li> <li>2 cups of chicken, diced and cooked</li> <li>300g of spinach</li> </ul> Method: <ol> <li>Preheat oven to 175°C. </li> <li>In a large pot, boil salted water. Add lasagne noodles and cook for 8 to 10 minutes. Drain and rinse.</li> <li>In a large saucepan over medium heat, melt butter.</li> <li>Add onion and garlic and cook until soft. </li> <li>Add flour and salt and stir. Let simmer.</li> <li>Add chicken broth and milk and bring to a boil, stirring constantly.</li> <li>Add 2 cups of mozzarella and ¼ cup of parmesan cheese. Stir.</li> <li>Add oregano, basil and pepper and stir. Remove from heat.</li> <li>Take 1/3 of the white sauce and spread over a 22cm x 33cm dish.</li> <li>Add lay out ⅓ of the noodles. Top with ricotta, half the spinach, and chicken.</li> <li>Add the next ⅓, top with sauce, remaining spinach, ½ cup of parmesan, and half the remaining mozzarella. </li> <li>Add the last noodles on top, spreading the last of the sauce. Top with the remaining mozzarella, parsley and parmesan cheese. </li> <li>Cook for 35 to 40 minutes or until top begins to brown.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/09/spinach-cheese-lasagne/">Spinach and cheese lasagne</a> <a href="/lifestyle/food-wine/2015/07/tuna-cannelloni/">Tuna, spinach and ricotta cannelloni</a> <a href="/lifestyle/food-wine/2014/12/lasagne-recipe/">All hail the trusty lasagne</a>

Food & Wine

Spinach and cheese lasagne

Try this hearty spinach and cheese lasagne for a meat-free alternative to the traditional dish. Serves: 6 Ingredients: <ul> <li>2 tablespoon olive oil</li> <li>16 lasagne sheets</li> <li>2 cloves garlics, minced</li> <li>3 cups fresh spinach, chopped</li> <li>750g ricotta</li> <li>1 teaspoon dried oregano</li> <li>1 teaspoon dried basil</li> <li>1 egg</li> <li>½ cup grated parmesan</li> <li>2 cups shredded mozzarella</li> <li>1 litre tomato pasta sauce </li> <li>Salt and pepper </li> </ul> Method: <ol> <li>Preheat oven to 180°C. Grease a large ovenproof baking dish.</li> <li>Heat oil in frypan over medium to high heat. Add spinach, onion and garlic and cook until tender. Set aside.</li> <li>Combine ricotta, parmesan, eggs, oregano and basil. Season with salt and pepper.</li> <li>Spread 1 cup of tomato pasta sauce over base of baking dish. Lay four lasagne sheets on bottom of tray. Spread sheet with quarter of ricotta mixture, then top a third of the spinach mixture. Repeat twice more, layering sauce, lasagne sheets, ricotta mixture then spinach mixture. Top with remaining four sheets of lasagne. Spread top layer with remaining ricotta mixture and pasta sauce. Press down so mixtures are even.</li> <li>Cover dish with foil and bake for 30 minutes. Uncover and sprinkle with mozzarella. Bake for a further 20 minutes until golden brown. Cool for 10 minutes before serving.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/08/quesadilla-beans-cheese/">Quesadilla with beans and cheese</a> <a href="/lifestyle/food-wine/2015/08/asparagus-fries/">Baked asparagus fries</a> <a href="/lifestyle/food-wine/2015/08/three-bean-soup/">Three-bean soup</a>

Food & Wine

All hail the trusty lasagne

Comfort food at its best, all hail the classic lasagne. If you want to be the favourite at home with the family tonight, serve this to your loved ones for dinner. Delish!Ingredients:<ul><li>2 teaspoons olive oil</li><li>1 brown onion, finely chopped</li><li>2 garlic cloves, crushed</li><li>750g beef mince</li><li>2 x 400g cans diced tomatoes</li><li>1/2 cup dry red wine</li><li>1/4 cup tomato pasteSalt and freshly ground black pepper</li><li>Olive oil, extra, to grease</li><li>4 fresh lasagne sheets</li><li>1/2 cup coarsely grated mozzarella</li></ul>Bechamel sauce<ul><li>4 cups milk</li><li>1 brown onion, coarsely chopped</li><li>8 fresh parsley stalks</li><li>8 whole black peppercorns</li><li>4 whole cloves</li><li>2 bay leaves</li><li>60g butter</li><li>1/3 cup plain flour</li><li>1 cup finely grated parmesan</li><li>Pinch ground nutmeg</li><li>Salt and ground white pepper</li></ul>Method:1. Heat oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for five minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for five minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Season with salt and pepper.2. Meanwhile, make the bechamel sauce. Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.3. Strain the milk mixture through a fine sieve into a large jug. Discard solids.4. Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for one to two minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.5. Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.6. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for five minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.7. Preheat oven to 180°C. Brush a rectangular three-litre capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange one lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.

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Best ever skillet lasagne

Cheesy tomato and ricotta lasagne

Best-ever beef lasagne

Cheesy, chicken and white sauce lasagne

Spinach and cheese lasagne

All hail the trusty lasagne

Our Partners

News

Shop

Catalogues

Newspaper

Contests

Entertainment

Travel

Health

Lifestyle

Finance

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Compare

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Information

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Best ever skillet lasagne

Cheesy tomato and ricotta lasagne

Best-ever beef lasagne

Cheesy, chicken and white sauce lasagne

Spinach and cheese lasagne

All hail the trusty lasagne

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