LASAGNE | ASDA GOOD LIVING
A lighter lasagne recipe with plenty of vegetables.
Provided by Asda Good Living
Categories Main course
Time 1h50m
Number Of Ingredients 17
Steps:
- Put the mince, bacon and onion in a large, non-stick pan and cook, stirring until the beef browns and the onion begins to soften. Add the garlic and cook for another minute, then add the tomatoes, mushrooms, carrot, celery, tomato purée and basil leaves. Cover and simmer for 20 to 25 minutes, stirring occasionally.
- Put the spinach in a large frying pan with 1 tablespoon water and cook until it wilts. Turn into a colander and press with the back of a spoon to extract as much liquid as possible. Set aside.
- Mix the cornflour with a little milk to make a smooth paste. Heat the rest of the milk in a pan. Stir in the cornflour mixture and simmer for 1 minute, stirring all the time. Season well, then add the mustard, cayenne pepper and two-thirds of the Parmesan.
- Pre-heat the oven to 190C/170C Fan/Gas 5. In an ovenproof dish, about 6cm deep (32cm by 20cm), layer half of the meat sauce, pasta, spinach and white sauce, trimming the lasagna sheets to fit. Repeat layers and sprinkle the top with the rest of the Parmesan. Cook in the oven for 35 to 40 minutes.
Nutrition Facts : Calories 320 kcal, Fat 9 grams, SaturatedFat 4.1 grams, Sugar 9.6 grams, ServingSize 333g grams
THE BEST EVER LASAGNA
My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 15 servings
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.
Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
EASIEST EVER LASAGNE | ASDA GOOD LIVING
Give Mum the evening off with this simple lasagne that doesn't need any cooking until it's ready to pop into the oven.
Provided by Asda Good Living
Categories Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 190C/170C Fan/Gas 5. Remove and discard any skin from the chicken and any fat from the ham.
- Cut the chicken and the ham into very small pieces - about the size of a pea.
- Put the chicken, ham and mushrooms in a bowl, add the tomato and basil sauce and mix together.
- Grease a 21cm square ovenproof dish with oil. Put a whole lasagne sheet in the bottom, cutting the second sheet to fit without overlapping. Cover with half the chicken mixture. Cover with another layer of lasagne, as before.
- Top with the rest of the chicken mixture, followed by a final layer of the lasagne sheets. Spread the cheese sauce on top and sprinkle on the grated cheese. Put the dish on a baking tray and cook in the oven for 35-40 minutes.
Nutrition Facts : Calories 315 kcal, Fat 14.4 grams, SaturatedFat 5.1 grams, Sugar 1.2 grams, ServingSize 100g grams
CLASSIC LASAGNE
Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
Steps:
- To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
- Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
- Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
- Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
- Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
- Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
- Scatter 125g torn mozzarella over the top.
- Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium
EASIEST EVER LASAGNE
Lesley Waters shows how easy it is for kids to try their hand in the kitchen
Provided by Lesley Waters
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
- Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
- While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
- Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
- Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
- Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.
Nutrition Facts : Calories 612 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.52 milligram of sodium
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- Put the butternut squash, red onion and peppers into a large roasting tin and add the olive oil. Season with black pepper and toss to coat the veg. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the cherry tomatoes and stir in the Dolmio Tomato Lasagne Sauce.
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- Heat the oil in a saucepan and cook the bacon until the fat runs and it starts to crisp. Remove and set aside.
- Add the onion, carrots and celery to the pan and cook over a medium heat, stirring often, for 10 minutes or until the vegetables are softened.
- Add the pork mince, turn the heat up and cook, stirring, until it browns. Tip into a bowl and set aside. Add the steak mince, to the pan and cook, stirring, until it browns. Return the pork and veg to the pan.
- Add the bacon, tomatoes, stock cube, purée, oregano and 200ml water. Season with pepper. Heat until simmering, cover and simmer for 30 minutes, stirring often.
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