members recipes

Spicy rich lasagne with locally sourced cheeses.

Ingredients

A Few Of My Favourite Things Lasagne.

Pasta Sauce.

Olive oil and butter for saute.
1• Leek white part, washed and sliced.
1 teaspoon Devil Dust.
2 large cloves garlic grated.
1 medium hot jalapeno chilli, seeds removed and finely chopped.
6 sun-dried tomatoes finely chopped.
4 rashers bacon, rind removed and chopped.
2 vine ripened tomatoes, sliced.
1 zucchini, chopped.
1 handful spinach leaves, torn.
A few mint basil leaves torn.
2 tins Italian tomatoes.
1 very large Swiss brown mushroom chopped.
Tasmanian pepper berry and rock salt for seasoning.

Ingredients: Bechamel

Large knob of butter.
3 tablespoons plain flour.
2 cups milk.
Pinch nutmeg.
Pinch dry mustard.
Little sprinkle of cayenne pepper.
Torn mint basil leaves.
Tasmanian Pepper berry and rock salt for seasoning.
125 g grated tasty cheese.
125 grams Ashgrove Rubicon Red cheese.
Ashgrove Red Chilli cheese for topping.

1 box 250 grams curly lasagne sheets.

Method
Drizzle a little Olive oil and add a knob of butter to a large pan and add the sliced leeks, devil dust, garlic, chilli and sun-dried tomatoes.

Cook until leeks begin to soften and add bacon and stir to combine.
Then add sliced tomatoes, sliced mushrooms, sliced zucchini and cook for a couple of minutes,.
Add Italian tomatoes and cook for another couple of minutes.

Season with a little Tasmanian pepper berry and rock salt.

Add the mint basil and spinach and stir through.

Taste and adjust seasoning as required.

For the Bechamel:

In a pan place a large knob of butter and the flour and stir to form a rue, turn heat down and cook for a couple of minutes to cook out the flour taste.

Add the milk and continue to stir until sauce begins to thicken.
Add cheese and continue to stir.
Add Mustard and cayenne and nutmeg, and continue to stir.
Add the seasonings and some torn mint basil leaves.
Continue stirring until sauce has thickened.
Taste and adjust seasoning as required.

For the lasagne:

In a lasagne pan, cover the bottom with the pasta sauce.
Then add a layer of lasagne sheets.
Top with a light coating of béchamel sauce.
Continue with the above, finishing with a lasagne layer.

Add the remaining béchamel to the lasagne and grate over some Ashgrove fiery Chilli cheese.

Bake in pre-heated oven about 160 degrees C for around 35 minutes, or until lasagne sheets are cooked through.

N.B. Devil Dust:

Sweet Hungarian paprika.
Cajun spices.
Lemon pepper.
Basil.
Tasmanian Pepper Berries.
Lemon Myrtle.
Rosemary.