donna hay magazine

veal, pork and zucchini individual lasagne800g zucchini, cut lengthways into 5mm-thick slicesusing a mandolin¼ cup (60ml) extra virgin olive oilsea salt and cracked black pepper1 brown onion, finely chopped4 cloves garlic, crushed500g veal mince500g pork mince1 tablespoon rosemary leaves, finely chopped2 tablespoons tomato paste¾ cup (180ml) dry white wine2 x 400g cans chopped tomatoes1 cup (250ml) tomato purée (passata)1 teaspoon caster (superfine) sugar375g fresh lasagne sheets4 cups (400g) grated mozzarellastore-bought basil pesto and finely grated parmesan, to servePreheat oven to 240°C (475°F). Place the zucchini, 2 tablespoonsof the oil, salt and pepper in a large bowl and toss to coat. Dividethe zucchini between 2 oven trays lined with non-stick bakingpaper. Cook, swapping trays halfway, for 10–12 minutes or untiljust golden and cooked through. Allow to cool completely.Heat remaining oil in a deep frying pan over high heat. Addthe onion and garlic and cook, stirring, for 3–4 minutes or untillightly browned. Add the veal and pork mince, rosemary, salt andpepper and cook, breaking up any lumps with a wooden spoon,for 18–20 minutes or until browned. Add the tomato paste andwine and stir well to combine. Add the tomato, purée and sugarand bring to a simmer. Reduce the temperature to medium andcook for 15–20 minutes or until reduced. Allow to cool slightly.Reduce oven temperature to 200°C (400°F). Line the bases of4 x 3-cup-capacity lightly greased ovenproof dishes with 1 layerof lasagne sheets, trimming to fit. Add ½ cup of the mincemixture to each dish, top with half the zucchini slices andanother layer of lasagne sheets. Top each with remainingmince mixture, ½ cup of the mozzarella and another layerof lasagne sheets. Top each with ½ cup of the mozzarellaand remaining zucchini. Cook for 15–20 minutes or until thecheese is golden and melted. Drizzle with pesto and top withparmesan to serve. Serves 8–10.white cauliflower lasagne½ tablespoon fennel seeds1.5kg cauliflower, trimmed, cut into florets and thinly sliced3 leeks, white part only, thinly sliced2 tablespoons extra virgin olive oil2 tablespoons rosemary leaves, finely choppedsea salt and cracked black pepper1 bulb garlic, halved horizontally100g unsalted butter, chopped¾ cup (110g) plain (all-purpose) flour1.5 litres milk2 cups (160g) finely grated parmesan275g fresh lasagne sheets2 x 200g burrata+, torn``````Preheat oven to 200°C (400°F). Place the fennel seeds in amortar and pound with a pestle until just crushed. Place thecauliflower, leek, oil, rosemary, salt, pepper and fennel in abowl, toss to combine and divide between 2 large oven trayslined with non-stick baking paper. Add the garlic, cut-sidedown, and cook for 15–20 minutes, swapping trays halfway,or until just cooked and golden. Allow to cool completely.Squeeze the garlic cloves from the skins and crush witha fork to form a purée. Set aside.To make the garlic and parmesan sauce, melt the butter ina medium saucepan over medium heat. Add the flour and cook,whisking, for 1–2 minutes or until well combined. Graduallywhisk in the milk and cook, whisking, for 1 minute or until justthickened. Remove from the heat and whisk in the garlic andparmesan. Set aside to cool slightly.Lightly grease a 28cm x 17cm (3.25-litre-capacity) ovenproofdish and cover the base with 1 layer of lasagne sheets, trimmingto fit. Top with one-third of the cauliflower mixture and 2 cupsof the garlic and parmesan sauce. Repeat with remainingingredients to make 2 more layers. Place dish on an oven trayand cook for 20–25 minutes or until golden. Top with theburrata and cook for a further 10–15 minutes or until melted.Allow to cool for 10 minutes before serving. Serves 6–8.+ Burrata is a fresh Italian cheese made with mozzarella and cream.Find it at specialty food stores, cheese shops and some greengrocers.Tip: For a shared table, divide the ingredients into 2 x 1.5-litre-capacityovenproof dishes and bake at 200°C (400°F) for 15–20 minutes. Addthe burrata and cook for a further 7–10 minutes or until melted.favourite things .lasagne