Recipe: Fonterra Culinary Olympic Team 2016

Serves 6

Meat sauce
4 cloves garlic, roughly chopped
salt and freshly ground black pepper
1 tsp dried oregano
¼ tsp dried thyme
¼ tsp dried basil
2 tbsp olive oil
1 onion, finely sliced
500g premium beef mince
500g jar pasta sauce, we used tomato and basil
400g can chopped tomatoes in juice
2 tbsp tomato paste

To assemble
300g Perfect Italiano Grated Mozzarella
250g Perfect Italiano Ricotta
100g Perfect Italiano Traditional Grated Parmesan Cheese
3 sheets fresh lasagne pasta, lightly cooked in boiling salted water and drained well

Preheat the oven to 180°C. Lightly grease a medium-sized ovenproof dish.
For the meat sauce: Place the garlic, salt, pepper and dried herbs in a mortar and pestle and grind well.
Heat a large heavy-based frying pan over a medium-high heat and add one tablespoon oil. When hot, add the herb mixture and cook for 20 seconds. Lower the heat and add the onion. Cook until the onion is soft, 5-7 minutes. Transfer to a plate. Add the remaining oil to the frying pan, increase the heat and add the beef mince. Cook, stirring to break up any lumps until the meat begins to brown.
Return the onion and herb mixture to the frying pan with the beef mince and add the pasta sauce, canned tomatoes and tomato paste. Cook until well combined and very hot. Taste for seasoning.

To assemble
Mix together the three cheeses.
Begin layering the lasagne, beginning with some meat sauce, then the pasta and then the cheese mixture. Continue layering until you have used all the ingredients.
Place in the oven and bake for 30-40 minutes until hot.

To serve – if wished, top with extra Perfect Italiano Traditional Grated Parmesan Cheese and serve with bread and a green salad.

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