Recipes — Lasagne

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...

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...