Beetroot recipes

Baked barley pilau with roast beetroot and feta

1 hour

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Coconut recipes

Coconut ice

10 minutes

Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Sorbet recipes

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

20 minutes

Fruity dessert

Baked bananas

15 minutes

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Asian recipes

Japanese tempura sweet potato

10 minutes

Cauliflower recipes

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

10 minutes

Citrus recipes

Rolene’s lemon meringue pie

40 minutes

Cheat recipes

Malva pudding with brown sugar apples and coconut

15 minutes

Cheat recipes

Lasagne with oven-roasted vine tomatoes and basil pesto

25 minutes

Lasagne with oven-roasted vine tomatoes and basil pesto

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

1 x 1 kg punnet Woolworths fresh traditional beef lasagne
¼ loaf ciabatta
1 x 350 g punnet Woolworths roasting vine tomatoes
10 g anchovies
3 T basil pesto
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Bake the lasagne for 25 minutes, or until golden brown and bubbling.

Meanwhile, tear the ciabatta into bite-sized pieces and arrange in a baking dish with the tomatoes, anchovies and 2 T basil pesto. Season to taste, toss and roast for 20 minutes.

Serve the lasagne with the roasted tomatoes and croutons with the remaining basil pesto on the side.

Cook's note: "As an extra topping, I like to mix toasted ciabatta crumbs with grated Cheddar and freshly chopped herbs. Sprinkle over the lasagne before baking it for a lovely crunchy texture."

Discover more cheat's meals here. Do you want to bake a lasagne from scratch? Try one of these easy lasagne recipes.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Baked barley pilau with roast beetroot and feta

Coconut sago pudding with Swiss meringue

Coconut ice

Chorizo, black bean and sweet potato fritters

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

Baked bananas

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Japanese tempura sweet potato

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Rolene’s lemon meringue pie

Malva pudding with brown sugar apples and coconut

Lasagne with oven-roasted vine tomatoes and basil pesto

Lasagne with oven-roasted vine tomatoes and basil pesto

Ingredients

Method