Lasagne: 5 twists on an old favourite

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Lasagne: 5 twists on an old favourite

Who doesn’t love a scrumptious, hearty lasagne? TASTE’s deputy Food Editor, Hope Malau, shares his tips for switching things up a bit when it comes to the layered, cheesy goodness we all love.

Here are a few ways to jazz it up to suit your mood, the weather, or your friends’ dietary preferences.

Chicken lasagne

Lasagne doesn’t always have to be made with beef. Chicken is a great alternative. I usually buy a rotisserie chicken to reduce the prep time. Not only is it already cooked, but it’s flavoured to perfection. Shred the meat, then mix it with thinly sliced mushrooms and spinach. Heat two cans of mushroom soup and add some Parmesan. In a baking pan, layer the mushroom sauce, lasagne sheets and chicken mixture. Continue layering, finishing with the mushroom sauce. Sprinkle with mozzarella and bake for 40 minutes.

Discover our chicken recipes collection here.

Make your own pasta

Try making your own lasagne sheets at home. There’s no need to get yourself a pasta machine, just use a rolling pin. The best part? You can cut it into different shapes to suit the dish. For example, I often make my own pasta if I need to use a cast-iron frying pan instead of a baking pan. I make a great onion marmalade and pork meatball lasagne, which is done in the pan, and I cut the pasta into circles to fit the pan.

Find out how to make pasta from scratch here.

Open lasagne

Using fresh lasagne sheets make for an easy, non-bake, light lasagne. Roughly layer lightly crushed minted peas, baby marrow, pesto and soft buffalo mozzarella onto the cooked pasta. A refreshing plate, perfect for summer!

Discover our lasagne recipe collection here.

Make it with pork

After tasting Woolworths’ ready-cooked pulled pork, I imagined how great it would taste in a lasagne, not to mention how convenient it is. Layer the lasagne sheets, tomato purée, pulled pork and a béchamel sauce and finish it off with cheese. Bake for 30 minutes or until the cheese is golden.

Discover our pork recipe collection here.

Vegetarian baby marrow lasagne

Instead of using lasagne sheets, use peeled baby marrows with a topping of cubed butternut fried in butter and thyme. Layer the tomato purée, baby marrows, butternut and a mixture of three cheeses (mozzarella, Cheddar and Parmesan) three times, finishing off with the cheese. Bake for 20 minutes or until golden.

Find our vegetarian recipe collection here.

Discover more cheesy recipes here.

Hope Malau Article by: Hope Malau

Hope Malau is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

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