Stovetop lasagne
STOVETOP LASAGNE
This lasagne will cook in less than half the time of the oven version. I use fusilli pasta in the lasagne; however, you could use farfalle or even lasagne noodles broken up into one centimetre pieces.
PREPARATION TIME: 10 minutes
COOKING TIME: 20-25 minutes
SERVES: 6
INGREDIENTS
METHOD
Heat the olive oil in a large frypan over a medium heat. Add the beef mince to the pan and cook for about five minutes to brown the meat. Break the mince up with either a fork or spoon as you cook to ensure that there are no lumps. Stir in the onion and garlic and continue to cook for a further couple of minutes.
Add the tomatoes, pasta, stock, oregano, chilli flakes, salt and pepper to the pan, stir well and bring the mixture to the boil. Reduce the heat under the pan to medium low, cover the frypan and continue to simmer until the pasta is soft. This should take about 10 minutes or so. Remove the pan from the heat.
Preheat your grill to medium high. Stir half of the mozzarella cheese as well as the parmesan cheese through the pasta mixture. Now dollop spoonfuls of the ricotta over the top of the pasta and then sprinkle with the remaining mozzarella. Pop the frypan under the grill for a few minutes to melt and brown the cheese. The stovetop lasagne is now ready to serve. You could serve the lasagne with a fresh and crunchy green salad.
HANDY HINTS
Stovetop Macaroni and Cheese
STOVETOP MACARONI AND CHEESE
‘Mac and cheese’ has always been a comfort food to me, starting way back in ‘domestic science’ classes in grade eight through to today, where my grandchildren also love it. Actually, they all love cheese and they also adore pasta, so this recipe is a favourite.
PREPARATION TIME: 5 minutes
COOKING TIME: 20-25 minutes
SERVES: 6 (leftover ‘mac and cheese’ is yum!)
INGREDIENTS
METHOD
Bring a large pot of lightly salted water to the boil, add the macaroni and cook according to the instructions on the packet. Drain well and place to one side.
In a large frypan, cook the bacon over a medium heat until nearly crisp. Remove the bacon from the pan and drain on paper towel. Whisk the flour into the bacon drippings left in the frypan and continue to whisk for a couple of minutes. Then whisk in the milk, mustard, tabasco and worcestershire sauce. Bring to a simmer and continue to cook until thickened to a thick sauce-like consistency. Remove the pan from the heat and stir in the cheese, bacon, chives and cooked macaroni.
Your mac and cheese is now ready to serve.
HANDY HINTS
Category: Cooking
Written: Tue 01 May 2018
Printed: May, 2018
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