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THREE EASY STEPS TO LASAGNE PERFECTION THREE EASY STEPS TO LASAGNE

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THREE EASY STEPS TO LASAGNE PERFECTION THREE EASY STEPS TO LASAGNE Powered By Docstoc
					     THREE EASY STEPS TO
     LASAGNE PERFECTION
                Homely, hearty and delicious - lasagne has always been a firm family favourite and by following
                           Dolmio’s three easy steps, creating the perfect family meal has never been easier.




1.                                                2.
                                                                                                 3.
 Simply brown 400-450g of lean
 minced beef and add Dolmio                             Layer the mince with pasta sheets
 Red Sauce for Lasagne,                                 and add a layer of Dolmio White               Finally pop in the oven for around
                                                        Lasagne Sauce. Repeat this process            30 minutes at 200 degrees centigrade
                                                        until the dish is full. To finish,            and hey presto the result will be a
                                                        sprinkle with grated cheese.                  mouth-watering dish that even fussy
                                                                                                      eaters won’t be able to resist.
                              Dolmio has now come up with some new recipe
                              suggestions to tempt your tastebuds; the traditional beef
                              mince is always popular but why not try something more
                              adventurous and include seafood in your filling or spoil the
                              vegetarian in your life with a delicious roasted vegetable
                              variation? Whatever your tastes there’s sure to be a filling
                              to suit your family.
                                                                                                                                    y?
                                                                                                                                 da




 Dolmio Original Lasagne Sauces

                                                                                             W
 contain no artificial colours, flavours or preservatives
                                                                                                                              io




 and are available at all leading supermarkets.
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                                                                                                      n’sa               Do
 www.dolmio.co.uk                                                                                            your
          DOLMIO LASAGNE RECIPES
Traditional Family-friendly Lasagne
A shortlist of 5 quality ingredients is all you need to make this easy,
impressive family favourite. Go on - give them a taste of what they
really love!

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients
400-450g lean minced beef
500g jar DOLMIO Red Sauce for lasagne
6 lasagne sheets (weighing about 100g)
470g jar DOLMIO White Sauce for lasagne
75g grated cheese

Directions
1. Pre-heat the oven to 200°C / fan oven 180°C / Gas 5. Heat a large frying pan and add the mince, cook over a
    high heat, stirring well until browned and cooked through. Tip in the DOLMIO Red Sauce for lasagne, stir and
    simmer for 5 minutes, then remove from the heat.
2. Tip half the Bolognese mixture into a large rectangular baking dish measuring about 26cm x 20cm. Arrange 3
    lasagne sheets on top, then spread half the DOLMIO White Sauce for lasagne over them. Repeat the layers, then
    sprinkle the grated cheese evenly over the surface.
3. Bake for around 30 minutes, until cooked and golden brown. Allow to stand for a few minutes,
    then serve.

Cook’s tips: Add 150g sliced closed cup mushrooms to the mince mixture when you add the sauce.
Make sure that you choose lasagne sheets that don’t need pre-cooking (most varieties sold are ready-to-use).
For a vegetarian alternative, use a mince substitute e.g. Quorn mince instead of beef. If you want a change
from red meat, substitute pork mince or turkey mince for the beef.
                                                                                                                   y?
                                                                                                               da




Dolmio Original Lasagne Sauces

                                                                          W
contain no artificial colours, flavours or preservatives
                                                                                                              io




and are available at all leading supermarkets.
                                                                              he                         l    m
                                                                                   n’sa               Do
www.dolmio.co.uk                                                                           your
Roasted Vegetable Lasagne
Lasagne is so delicious – everyone enjoys it! Why not try this delicious
vegetarian version – packed with healthy fresh vegetables to help you
towards your 5-a-day target.

Serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients
500g butternut squash, peeled & cut into 2cm chunks
1 red onion, cut into wedges
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
2 tbsp olive oil
Salt and freshly ground black pepper
12 cherry tomatoes, halved
500g jar DOLMIO Red Sauce for lasagne
6 lasagne sheets (weighing about 100g)
470g jar DOLMIO White Sauce for lasagne
75g grated mozzarella cheese

Directions
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Put the butternut squash, red onion and peppers into a large
    roasting tin and add the olive oil and seasoning, tossing to coat. Roast for 25-30 minutes, turning once, until the
    vegetables are tender. Add the cherry tomatoes, then stir in the DOLMIO Red Sauce for lasagne.
2. Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3
    lasagne sheets on top, then spread half the DOLMIO White Sauce for lasagne over them. Repeat the layers, then
    sprinkle the grated mozzarella evenly over the surface.
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, garnished
    with a few basil leaves.

Cook’s tips: Add 150g sliced closed cup mushrooms to the mince mixture when you add the sauce.
Make sure that you choose lasagne sheets that don’t need pre-cooking (most varieties
sold are ready-to-use). For a tasty alternative try substituting with other vegetables
such as sweet potato, aubergine, carrots, courgettes, leeks or mushrooms.
                                                                                                                    y?
                                                                                                                 da




Dolmio Original Lasagne Sauces

                                                                             W
contain no artificial colours, flavours or preservatives
                                                                                                              io




and are available at all leading supermarkets.
                                                                                 he                         l   m
                                                                                      n’sa               Do
www.dolmio.co.uk                                                                              your
Seafood and Herb Lasagne
If you love seafood, you’ll adore this fabulous fish lasagne. Use fresh fish
from the counter, or make the most of convenient packs of mixed frozen
seafood to make it easy for you.

Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients
500g mixed fresh or thawed frozen seafood (e.g. salmon, haddock,
cod or whiting), cut into chunks
100g frozen peas
100g cooked peeled prawns, thawed if frozen
500g jar DOLMIO Red Sauce for lasagne
1 tbsp chopped fresh dill or parsley
6 lasagne sheets (weighing about 100g)
470g jar DOLMIO White Sauce for lasagne
75g Mozzarella or mature Cheddar cheese, grated
Chopped fresh dill or parsley, to garnish
Juice of ½ lemon

Directions
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5.
2. Put the mixed seafood into a large saucepan, add 100ml water and squeeze in some lemon juice. Simmer for 4-5
    minutes or until just cooked, then drain off the water. Tip in the DOLMIO Red Sauce for lasagne and add the peas
    and herbs, stirring gently to mix.
3. Tip half the seafood mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3
    lasagne sheets on top, then spread half the DOLMIO White Sauce for lasagne over them. Repeat the layers, then
    sprinkle the grated cheese evenly over the surface.
4. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, sprinkled
    with a little chopped dill or parsley.

Cook’s tips: For an economical version, look out for off-cuts from the fish counter
rather than using prime fillets. Make sure that you choose lasagne sheets that
don’t need pre-cooking (most varieties sold are ready-to-use).
Use chopped fresh chives or thyme instead of dill or parsley.
                                                                                                                 y?
                                                                                                             da




Dolmio Original Lasagne Sauces

                                                                               W
contain no artificial colours, flavours or preservatives
                                                                                                          io




and are available at all leading supermarkets.
                                                                                   he                    l   m
                                                                                        n’sa          Do
www.dolmio.co.uk                                                                               your

				
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posted:5/8/2012
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