Asian recipes

Creamy fennel polpette with soft polenta

25 minutes

Afternoon tea

Caramelised onion, blue cheese and hot honey Neapolitan-style pizza

15 minutes

Cheese recipes

Lamb staanrib with salsa verde

2 - 3 hours

Chip recipes

Curry-battered fish and chips with coriander ginger tartare sauce

Breakfast recipes

Scrambled eggs on Bovril toast

Cheesecake recipes

Rooibos honey Basque cheesecake

35 minutes

Beef recipes

Cheat’s weeknight lasagne with beef ragù

35 minutes

Cheat’s weeknight lasagne with beef ragù

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

113 g butter
60 g cake flour
4 cups milk
100 g mozzarella, grated
50 g Parmesan, grated, plus extra for sprinkling
sea salt and freshly ground black pepper, to taste
1 x 600 g pack Woolworths beef ragu
250 g lasagne sheets, cooked
100 g Woolworths sliced provolone

For the salad:

celery leaves from 1 bunch celery
50 g Woolworths pitted Kalamata olives in brine
a squeeze of lemon juice
1 T olive oil
Parmesan shavings, to serve

Method

1 Preheat the oven to 180°C. Melt the butter in a saucepan, then whisk in the flour and cook for 1–2 minutes. Gradually whisk in the milk and simmer, whisking often, until thickened and smooth (about 5–7 minutes). Stir in the mozzarella, Parmesan and half the provolone. Season with salt and pepper.

2 Spoon a little of the beef ragu into the base of a lightly greased ovenproof dish. Add a layer of lasagne sheets, then more ragu, then a few spoonfuls of cheese sauce. Repeat the layers, ending with cheese sauce. Top with the remaining provolone, grate over more Parmesan and bake for 30–35 minutes until bubbling and golden.

3 To make the salad, toss the celery leaves with the olives, lemon juice and olive oil. Serve alongside the lasagne, topped with the Parmesan shavings.

Cook’s note: You can make the white sauce in advance and store it in the fridge for up to 3 days. Reheat gently before using.

Find more lasagne recipes here.

Videographer: Barry de Villiers
Photographer: Jan Ras
Food assistant: Jacqui Burgess and Bianca Jones

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Thai-inspired pork belly

Kiwiberry sorbet

Carbonara Roman-style pizza

Creamy fennel polpette with soft polenta

Bougie cherry tiramisu cake

Caramelised onion, blue cheese and hot honey Neapolitan-style pizza

Bourdain braaibroodjies

Lamb staanrib with salsa verde

Curry-battered fish and chips with coriander ginger tartare sauce

Scrambled eggs on Bovril toast

Rooibos honey Basque cheesecake

Cheat’s weeknight lasagne with beef ragù

Cheat’s weeknight lasagne with beef ragù

Ingredients

Method