FUSS-FREE LASAGNE

INGREDIENTS:

500gr mince
2 cloves garlic, crushed
250gr button mushrooms, sliced
600ml tomato pasta sauce
500gr fresh lasagne sheets
100gr baby English spinach
200gr low fat ricotta cheese
150ml can reduced fat evaporated milk
1/2 cup grated reduced fat cheddar cheese

METHOD:

1. Preheat oven to 200C (400F)
2. Heat a large non stick fry pan, add the mince and cook for 5 mins til browned.
3. Add garlic, mushrooms and tomato pasta sauce, bring to the boil.
4. Reduce heat and simmer for 10 mins.
5. Spoon 1/4 cup of meat sauce into the bottom of a rectangular ovenproof dish.
6. Top with a layer of lasagne sheets and half of the meat mixture.
7. Top with another layer of lasagne sheets, half of the spinach leaves and the combined ricotta and evaporated milk.
8. Follow with another layer of lasagne sheets. Continue layering with the remaining ingredients, finished with a layer of lasagne sheets topped with the spinach and ricotta mixture.
9. Sprinkle with grated cheese and bake for 30-40mins or until the cheese is golden and lasagne sheets are cooked through.

Serves 8

Accompany with salad or vegetables and garlic bread.

CHEESE AND CAULIFLOWER SLICE

INGREDIENTS:

2 sheets Puff Pastry
250gr tasty cheese
1 tbls sesame seeds
2 eggs
1/2 small cauliflower
1/4 teas nutmeg
1 tbls milk
salt

METHOD:

Steam cauliflower 12 mins.
Place 1 pastry sheet on baking tray.
Grate cheese.
Combine cauliflower, cheese and eggs.
Add nutmeg, salt and mix well.
Spread mix on pastry sheet.
Place second sheet on top, seal edges.
Brush with milk.
Sprinkle with sesame seeds.
Bake very hot oven 200C 30 mins.

BLACK FOREST CHEESECAKE

INGREDIENTS:

125gr butter
3/4 cup castor sugar
1/2 cup water
3 teas gelatine
300ml thickened cream
25gr pkt cream cheese
1 tbs lemon juice
425gr can pitted black cherries
250gr plain crushed chocolate biscuits

METHOD:

Combine crumbs and butter in a bowl.
Mix together and press over base and sides of a 20cm greased springform tin.
Refrigerate for 30mins.
Sprinkle gelatine over water in cup and stand in small pan of simmering water.
Stir until dissolved and then let it cool.
Beat cream cheese, sugar and juice in a small bowl with electric beaters until smmoth and creamy.
Transfer to large bowl.
Whip cream until soft peaks form and then fold into cheese mixture.
Fold in gelatine mixture.
Drain cherries and reserve 3/4 cup of syrup for topping.
Spoon one third of cheese mixture into crumb crust, top with half the cherries then continue layering, ending with cheese mixture.
Refrigerate several hours or until firm.

TOPPING:

1 tbls cornflour
1 tbls castor sugar
1 tbls dark rum (if desired)

Blend cornflour and sugar with reserved syrup in pan.
Stir over heat until mixture boils and thickens.
Stir in rum and cool for 10 mins before using.
Refrigerate until set.
Decorate with extra whipped cream and extra cherries or grated chocolate if desired.

CHEESE SAUCE

INGREDIENTS:

1 cup grated cheddar cheese
2 tlbs milk
1 teas French Mustard

METHOD:

Add all ingredients to a saucepan.
Stir over low heat until cheese is melted and smooth.

Pour over vegetables.