donna hay magazine

chickenandmixedmushroomlasagne¼cup(60ml)extravirginoliveoil150g Swiss brown mushrooms, sliced150g button mushrooms, sliced200g chestnut mushrooms1kg chicken mince6clovesgarlic,crushedseasaltandcrackedblackpepper1tablespoonplain(all-purpose)flour2¼ cups (560ml) single (pouring) cream¼ cup tarragon leaves, chopped200g fresh lasagne sheets2cups(185g)gratedparmesan150g taleggio+,thinlysliced``````Heat1tablespoonoftheoilinalargenon-stickfryingpanover high heat. Cook the mushrooms, in batches, for 4–5minutesoruntilgolden,addinganextra1tablespoonoftheoilin-betweenbatches.Removefromthepanandsetaside.Add the remaining oil, mince, garlic, salt and pepper to thepanandcook,breakingupanylumpswithawoodenspoon,for18–20minutesoruntilgolden.Addtheflourandstirwelltocombine.Addthecreamandtarragon,bringtotheboil andcookfor1minuteoruntiljustthickened.Allowtocoolslightly.Preheat the oven to 200°C (400°F). Line a lightly greased25cmx19cm(2.75-litre-capacity)ovenproofdishwith1layerof lasagne sheets, trimming to fit. Top with half the mincemixture, half the mushrooms and 1 cup of the parmesan.Topwithanotherlayeroflasagnesheets,theremainingmincemixture,remainingparmesan,remainingmushroomsandtaleggio.Placedishonanoventrayandcookfor25–30 minutes or until golden. Serves 6–8.+ Taleggio is a strong-flavoured Italian cheese available fromdelicatessens and Italian grocery stores. If unavailable, youcould use fontina instead.Cook’s tips+ Place your lasagne dish on top of an oven tray beforeplacing in the oven to catch any spills as the lasagne cooks.+ You can assemble any of these lasagne the day before.Just prepare up to the point of baking, then cover andrefrigerate. Remember to bring the lasagne to roomtemperature before baking.102 http://www.donnahay.comchorizo meatball, ricottaand oregano lasagne``````6 fresh chorizo, cases removed1½ tablespoons extra virgin olive oil4 cloves garlic, thinly sliced¾ cup oregano leaves2 x 400g cans cherry tomatoes1 cup (250ml) tomato purée (passata)1 tablespoon brown sugarsea salt and cracked black pepper4 cups (800g) ricotta1 cup (80g) grated pecorino375g fresh lasagne sheets1 cup (100g) grated mozzarella``````Slice each of the chorizo into 8 pieces and roll each pieceto form a ball. Heat 1 tablespoon of the oil in a 23cm(3.25-litre-capacity) heavy-based ovenproof saucepan overmedium heat. Add the chorizo and cook, stirring occasionally,for 5 minutes or until just golden. Add the garlic and ½ cupof the oregano and cook for a further 1–2 minutes or untilgolden. Add the tomato, purée, sugar, salt and pepper andbring to the boil. Cook for 8–10 minutes or until just reduced.Transfer the mixture to a large bowl and set aside.Place the ricotta and pecorino in a large bowl and mix tocombine. Set aside. Preheat oven to 180°C (350°F). Line the baseof the saucepan with 1 layer of lasagne sheets, trimming to fit.Top with 2 cups of the chorizo mixture and another layer oflasagne sheets. Spoon over half the ricotta mixture and spreadevenly. Top with another layer of lasagne sheets, spoon overremaining ricotta mixture and spread evenly. Sprinkle with themozzarella, top with remaining chorizo mixture and cook for30 minutes. Combine the remaining oil with the remainingoregano leaves, sprinkle over the top of the lasagne and cookfor a further 5–10 minutes or until golden. Serves 6–8.favourite things .lasagne