Annabel's Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Versatile Lasagne
This delicious lasagne can be varied to use up whatever you have on hand. This recipe is enough for a big lasagne so if you only have a few people to feed, halve the ingredients for a smaller lasagne or divide into two separate dishes and freeze one, ready for next time!
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- Dash of olive oil
- 2 onions, finely chopped
- 450g lean minced beef (or lamb, pork, turkey)
- 250g finely chopped vegetables (e.g. carrot, capsicum, mushrooms, courgette)
- 4-6 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 good pinches pepper
- 400g tin chopped tomatoes
- 500ml milk
- 1½ tablespoons cornflour
- 50g cheddar, grated + 20g cheese to top
- 300g lasagne sheets
Method
- Preheat your oven to 180ºC.
- Heat oil in a large pan, cook the onions until lightly browned then add the mince, stirring until it is cooked.
- Add the mixed vegetables, garlic, herbs, pepper and tomatoes. Mix well, turn down the heat, cover and simmer gently for 15 minutes.
- Meanwhile, dissolve the cornflour and a pinch of pepper into a dash of milk. Heat the rest of the milk in a pan. When it is nearly boiling turn down the heat, stir in the cornflour mixture and stir until it has thickened. Stir in 50g of cheese.
- In a lightly oiled ovenproof dish (around 5-6cm deep) spread a spoon of the meat sauce then add a layer of lasagne, top with a layer of the filling and a little cheese sauce, then another layer of lasagne, making 3-4 layers in all, ending with a final layer of lasagne, spread with the last of the cheese sauce and sprinkle with the remaining cheese.
- Bake for 45 minutes until the top is golden brown.