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sea salt and freshly ground black pepper

Pasta recipes

Abi’s ultimate carbonara

20 minutes

Duck recipes

Slow-cooked duck leg ragù with pappardelle

4 hours

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Grain recipes

Smoky paprika-and-tomato baked barley and beans

4 hours

Slow roast

Greek-style braised pork shoulder with fennel-and-baby marrow salad

4–5 hours

Butternut recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

Sweet potato

Cheesy stuffed sweet potatoes

30 minutes

Aliums

Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Apple recipes

Braised chicken with shallots, apple and cider

30 minutes

Chicken recipes

Pot au feu-inspired chicken stew

1 hour 20 mintues

Aliums

Baked fennel and leeks with gnocchi

3 hours

Italian recipes

Creamy pulled chicken-and-mushroom lasagne

1 hour 10 minutes

Creamy pulled chicken-and-mushroom lasagne

By TASTE

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour 10 minutes

Ingredients

500 g portabellini mushrooms, sliced
4–6 large brown mushrooms, sliced
4 T olive oil
100 g butter
2 leeks, thinly sliced
3–4 cloves garlic, crushed
2 free-range rotisserie chickens or leftover roast chicken, shredded
1 x 340 ml box Woolworths chicken stock concentrate
2 cups cream
sea salt and freshly ground black pepper, to taste
1 x 250 g box Woolworths egg lasagne, cooked al dente
300 g shimeji mushrooms, pan-fried
100 g Parmesan

Method

1. Pan-fry the portabellini and brown mushrooms in 2–3 T olive oil over a high heat until golden, then remove from the pan.

2. Add 50 g butter and 1 T olive oil to the same pan and soften the leeks over a lower heat, then add the garlic and mushrooms and fry for 5 minutes.

3. Toss the chicken into the pan, then add the stock. Simmer for 10 minutes, then stir in 1 cup cream and season to taste.

4. Layer the chicken mixture and pasta in a large, ovenproof dish. Scatter the shimeji mushrooms over the final pasta layer, then pour over the remaining cream and scatter with Parmesan.

5. Brush any exposed pasta with melted butter and bake for 35 minutes, brushing the top of the pasta with more butter every 10 minutes and adding more Parmesan if you like.

Browse more lasagne recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Abi’s ultimate carbonara

Slow-cooked duck leg ragù with pappardelle

Leek-and-onion soup with ricotta frittata

Smoky paprika-and-tomato baked barley and beans

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Cheesy stuffed sweet potatoes

Parmesan-baked onions with beans and rustic ciabatta croutons

Braised chicken with shallots, apple and cider

Pot au feu-inspired chicken stew

Baked fennel and leeks with gnocchi

Creamy pulled chicken-and-mushroom lasagne

Creamy pulled chicken-and-mushroom lasagne

Ingredients

Method