- Recipe Collections

Leggo’s Lasagne
Collection
leggos.com.au
Leggo’s Lasagne
Preparation Time: 25 Minutes
Cooking Time: 35 Minutes
Serves: 6
Ingredients
750g Leggo’s Bolognese Pasta Sauce
2½ cups milk
500g lean beef mince
1 cup grated tasty cheese
60g butter
250g packet instant lasagne sheets
3 tablespoons flour
¼ cup grated parmesan cheese
Method
Cook the beef mince and Leggo’s Bolognese Pasta Sauce by following the instructions on the side of jar.
Melt butter in a small saucepan, add flour and stir continually for 1-2 minutes without browning.
Remove from heat and gradually stir in milk. Return to heat and bring to the boil stirring continually
until sauce thickens. Add tasty cheese and stir until cheese melts.
Spread 2 tablespoons of the bolognese sauce over the base of a 25cm x 30cm lasagne dish, cover with
a layer of lasagne sheets. Spoon over a ⅓ of the bolognese sauce, drizzle with ½ cup of the cheese sauce
and cover with a layer of lasagne sheets.
Repeat to make 2 more layers finishing with lasagne sheets. Pour over remaining cheese sauce
and sprinkle with parmesan cheese.
Bake in a preheated oven at 190°C for 35-40 minutes. Stand for 5 minutes before cutting.
Tips
•
Allow additional time to prepare and cook the bolognese sauce.
Authentico
Creamy Corn
& Bacon Lasagne
Preparation Time: 10 Minutes
Cooking Time: 45 Minutes
Serves: 4
Ingredients
1 tablespoon olive oil
¼ cup Leggo’s Tomato Paste
1 onion, diced
250g packet instant lasagne sheets
3 cloves garlic, crushed
420g can Edgell Creamed Corn
6 slices bacon, diced
¾ cup grated mozzarella cheese
1 x 800g can tomato pieces, undrained
125g cheddar cheese, sliced
Method
Heat olive oil in a frying pan, add onion, garlic and bacon and cook for 3-4 minutes or until onion is tender.
Add tomatoes and Leggo’s Tomato Paste and stir sauce until it comes to the boil. Reduce heat and simmer
uncovered for 15 minutes or until sauce has thickened, stirring occasionally.
Spread half of the tomato sauce mixture in the bottom of a greased square 24cm oven proof dish. Place a single
layer of lasagne sheets over sauce. Spread half of the Edgell Creamed Corn and ½ cup of the mozzarella cheese
over lasagne sheets. Add another single layer of lasagne sheets. Repeat layers once again - sauce, lasagne sheets
and creamed corn. Reserve the remaining mozzarella cheese.
Place a layer of sliced cheddar cheese over creamed corn and sprinkle with remaining mozzarella cheese.
Bake in a preheated oven at 200°C for 30 minutes. When cooked remove from oven and allow to stand
for 5 minutes before serving.
Tips
•
Lay basil leaves between each layer of pasta for an extra flavour boost.
Authentico
Creamy Mozzerella,
Ricotta & Beef Lasagne
Preparation Time: 20 Minutes
Cooking Time: 70 Minutes
Serves: 8
Ingredients
800g extra lean beef mince
¼ cup grated pecorino or parmesan cheese
575g jar Leggo’s Pasta Bake –
Creamy Tomato and Mozzarella
½ cup fresh basil leaves, chopped
400g fresh ricotta, crumbled
¾ cup cream
375g packet fresh lasagne sheets
1 cup grated mozzarella cheese
Method
Cook mince in a large pan until browned. Add ¾ jar of Leggo’s Pasta Bake – Creamy Tomato and Mozzarella,
bring to the boil and remove from heat.
In a bowl, combine ricotta, cream, pecorino or parmesan cheese and basil.
Spoon one tablespoon of the remaining Leggo’s Pasta Bake sauce over the base of a 33cm x 23cm deep
lasagne dish. Top with a layer of lasagne sheets, half the beef mixture and another layer of lasagne sheets.
Top with ricotta mixture and another layer of lasagne sheets. Finish by layering remaining beef mixture
and a final layer of lasagne sheets.
Spoon remaining Leggo’s Pasta Bake sauce evenly over the top layer of lasagne sheets and sprinkle
with mozzarella, cover with baking paper and foil and bake in a preheated oven at 180°C for 40 minutes.
Remove cover and return to oven for a further 20 minutes until cheese is golden.
Tips
•
Serve lasagne hot with a side salad and toasted crusty bread.
Authentico
Fresh Ricotta
& Basil Lasagne
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 4
Ingredients
350g fresh ricotta cheese
4-5 sheets fresh lasagne, cut in half crosswise
1 egg
¾ cup grated mozzarella cheese
2 tablespoons finely torn basil leaves
350g jar Leggo’s Stir Through Sauce –
Chargrilled Vegetables
Method
Combine fresh ricotta cheese, egg and basil leaves.
Grease a 20cm x 12cm heatproof dish with a little olive oil. Spoon approximately 3 tablespoons
of Leggo’s Stir Through Sauce - Chargrilled Vegetables over the base of the dish. Cover the base
with a single layer of lasagne sheets.
Gently spread half of the ricotta mixture over the pasta. Add another single layer of lasagne sheets.
Spoon over half the Leggo’s Stir Through Sauce and top with another layer of lasagne sheets.
Repeat the layers once – remaining cheese filling, layer of lasagne and finishing with remaining pasta sauce.
Sprinkle with grated mozzarella cheese and bake in a preheated oven at 180°C for 25-30 minutes.
Tips
•
Tear the basil leaves into approximately 5mm pieces before combining with egg and ricotta cheese.
Authentico
Chicken, Leek
& Mushroom Lasagne
Preparation Time: 15 Minutes
Cooking Time: 50 Minutes
Serves: 6
Ingredients
1 tablespoon oil
Béchamel sauce ingredients:
1 leek, washed, trimmed and thinly sliced
60g butter
500g chicken mince
3 tablespoons flour
200g mushrooms, thinly sliced
2½ cups milk
565g jar Leggo’s Alfredo Pasta Sauce
1 cup grated tasty cheese
180g fresh lasagne sheets
½ cup grated mozzarella cheese
Method
Make the béchamel sauce by melting the butter in a small saucepan, add plain flour and stir continually
for 1-2 minutes without browning.
Remove from heat and gradually stir in milk. Return to heat and bring to the boil stirring continually until sauce
thickens. Add tasty cheese and stir until cheese melts. Set béchamel sauce aside until required
Heat 2 teaspoons oil in a large saucepan and cook leek until softened. Add remaining 2 teaspoons oil and cook
chicken mince and mushrooms for a further 3-4 minutes. Remove from heat and stir in Leggo’s Alfredo Pasta
Sauce.
Place a little of the sauce on the base of a 20 x 28cm ovenproof dish. Cover with a layer of lasagne sheets
and ⅓ of the Leggo’s Alfredo Pasta Sauce, repeat with remaining lasagne sheets and sauce finishing with a layer of
lasagne sheets.
Top with béchamel sauce and sprinkle with cheese. Bake in a preheated oven at 190°C for 40 minutes or until
cheese is golden brown.
Tips
•
2 sliced onions can be used instead of the leek.
Authentico
Roasted Vegetable Lasagne
Preparation Time: 30 Minutes
Cooking Time: 45 Minutes
Serves: 8
Ingredients
1 cup Leggo’s Organic Tomato Paste
4 flat mushrooms, sliced
2 large tomatoes, skin removed
and chopped
Spray oil
1½ cups water
¼ cup chopped fresh basil leaves
400g pumpkin, peeled and seeds removed
1 red capsicum, seeds removed
and cut into 2cm strips
2 medium eggplant, thinly sliced
250g packet curly lasagne sheets
2 cups grated mozzarella cheese
250g tub ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil, extra
2 cups baby spinach leaves
Method
In a bowl combine Leggo’s Organic Tomato Paste, chopped tomatoes, water and basil.
Cut pumpkin into 1cm slices and place onto 2-3 baking trays with capsicum, eggplant
and mushrooms and lightly spray with olive oil. Cook in a preheated oven at 200ºC for 20 minutes.
Spoon ¼ cup of the tomato sauce over base of a greased 25cm x 30cm lasagne dish.
Cover with a layer of lasagne sheets and sprinkle with ½ cup mozzarella cheese.
Arrange a layer of cooked pumpkin and mushrooms over cheese and spoon over ¾ cup of sauce.
Place a second layer of lasagne sheets on top and sprinkle with ½ cup mozzarella cheese
then a layer of eggplant and red capsicum. Spoon over ¾ cup of sauce.
Top with a third layer of lasagne sheets and spread evenly with combined ricotta cheese, beaten egg
and chopped basil. Place spinach leaves on top, drizzle with remaining sauce and sprinkle with remaining
mozzarella cheese.
Bake in a preheated oven at 190ºC for 45 minutes or until cooked through.
Tips
•
Lasagne can be made with fresh lasagne sheets. When using dry instant lasagne sheets place 2 sheets at a
time in a large pan of boiling water for 1-2 minutes to soften for a more tender pasta texture.
Authentico