Lasagna with Roasted Vegetables

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 24th February 2012

Dying to have that tasty lasagna served piping hot out of the oven; but dread the amount of calories. Then this vegeterian lasagna is the solution for you.

Serves 6

YOU WILL NEED:

Pastificio Bolognese Lasagna 230g (9 sheets)

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Sweet Potato 1, peeled and cubed

Red Bell Pepper 1, quartered

Yellow Bell Pepper 1, quartered

Red Onion 1, cut into wedges

Zucchini 1, cut into chunks

Olive Oil 1 tbsp

Garlic 6-8 cloves,

Ricotta Cheese 350g

Grated Mozzarella Cheese 200g

Low Fat Milk 140ml

Parmesan Cheese 30g

Tomato Sauce 350ml

ALL YOU HAVE TO DO:

In a large bowl, combine potato, peppers, red onion, zucchini and olive oil and toss well. Season with salt and pepper to taste. Spread over a prepared baking sheet and add garlic. Bake in a preheated 200°C oven for about 20 minutes or until vegetables are tender. Remove from oven. Mash the garlic with the roasted vegetables, mix well. Set aside.

Increase oven temperature to 350°C

In a bowl combine ricotta cheese, mozzarella and 80g milk and half the parmesan cheese. In another bowl combine tomato sauce and milk. Set aside.

Spread half the tomato sauce in bottom of prepared baking dish. Top with 3 lasagna sheets. Add half the vegetables mixture, then half the cheese mixture and spread evenly. Top with another layer of lasagne and repeat layers. Finish with remaining tomato sauce and remaining Parmesan cheese. Bake uncovered in preheated oven for 30 minutes or until heated through. Serve hot.

Heart Hazelnuts, Apricots & Oats Cookies

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 9th February 2012

In a romantic mood? want to prepare something sweet for your loved ones? Then this is the recipe for you; tasty and nutritious these heart shaped cookies are sure to tickle everyone’s taste buds.

YOU WILL NEED:

Lamb Brand Self Raising Flour 115g, sifted

Lamb Brand Castor Sugar 75g

Lamb Brand Oat Flakes 115g

Life Dried Apricots 75g, chopped

Unsalted Butter 115g plus extra for greasing

Clear Honey 1tbsp

For the topping:

Life Dried Apricots 25g, chopped

Lamb Brand Hazelnuts 25g, toasted and chopped

ALL YOU HAVE TO DO:

In a small pan put the butter, sugar and honey; cook gently over low heat stirring occasionally, until the butter melts and the sugar dissolves. Remove the pan from heat.

In a separate bowl put the flour, oats and apricots; mix well. Add the honey mixture and mix with a wooden spoon until a sticky dough is formed. Divide the dough into 9 balls and place directly on a large lightly greased baking sheet. Using your hands press each ball of dough to half inch / 1 cm thickness and shape into a heart. Scatter the chopped dried apricots and the chopped hazelnuts over and press them into the heart shaped dough.

Bake in a preheated oven at 170°C for about 20 minutes until golden and slightly crisp. Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Potato Croquettes

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 3rd February 2012.

YOU WILL NEED:

Lamb Brand Mash Potato 240g

Lamb Brand All Purpose Plain Flour 50g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Butter 25g

Milk 1500ml

Spring Onions 4, finely chopped

Grated Cheddar Cheese 75g

Cooked Ham 50g, chopped

Celery Stick 1, finely diced

Egg 1, beaten

Oil 2tbsp, for frying

For the Coating:

Lamb Brand Breadcrumbs 125g

Eggs 2, beaten

 

ALL YOU HAVE TO DO:

Heat 1100ml of milk and some salt to taste. Pour into a bowl and sprinkle contents of 2 sachets potato mash. Let it set for a few moments, then stir gently and add a knob of butter. Stir in the spring onions, cheese, ham, celery, egg and flour. Season with salt and pepper and leave to cool.

To make the coating, whisk the eggs in a bowl. Put the breadcrumbs in a separate dish. Divide mixture into about 8 pieces and shape into 2” like sausage. Now dip each one in the egg, then in breadcrumbs. Deep fry the croquettes until golden. Drain well and put on a wire rack; pat with paper towel and serve.