Recipes — Lasagne
Illalangi Beef & Veg Lasagne
Beef Illalangi Lasagne Vegetable

Ingredients: 500g beef mince 500g Alexandrina Ricotta 1 500mL jar of Illalangi Pasta Sauce 100g of baby spinach 400g of diced pumpkin 1 large eggplant diced 1 cup grated Alexandrina Romano cheese Illalangi extra virgin olive oil for frying Murray River Salt and Mountain Pepper for seasoning Method: 1. Preheat oven to 180C. Heat oil in a large frying pan over medium heat. Add mince and cook, breaking up any lumps with a wooden spoon, for 5 mins or until mince changes colour and is cooked through. Add eggplant and pumpkin and cook, stirring, for 5 mins. Add pasta sauce...
Illalangi Pumpkin, Spinach, and Lentil Lasagne

Ingredients: 1 Tbsp Illalangi Extra Virgin Olive Oil 1 brown onion, finely chopped 2 garlic cloves, crushed 900g Jap pumpkin, peeled cut into 1.5cm cubes 2 x 400g cans brown lentils, rinsed, drained 1/2 cup vegetable stock 700g Illalangi Pasta Sauce 500g Alexandrina ricotta Pinch of ground nutmeg 375g packet fresh lasagne 120g baby spinach, finely shredded 1 1/2 cups grated Alexandrina cheddar Rocket leaves, to serve Method: 1. Preheat oven to 190C. Grease a 26cm x 20cm x 6cm baking dish. 2. Heat oil in a large saucepan over medium heat. Cook the onion for 5mins or until soft...