C4K Lasagne
Serves: 6

Meat Sauce Ingredients:

• 500g minced meat (beef, pork or a combination)
• 1 tablespoon minced garlic
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• 1 onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, grated
• 1 zucchini grated
• 100g sweet potato, grated
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• 1 box dry lasagne sheets

 

White Sauce Ingredients:

• 1/2 head cauliflower
• 1 cup natural yoghurt
• 1/2 cup light sour cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 1/2 cup grated cheese

 

Meat Sauce Method:

• Heat 1 tablespoon of oil in a large heavy based frying pan add in the garlic, salts, onion and celery into the frying pan and sauté for 2 minutes until the onion starts to soften
• Add in the mince meat, using your wooden spoon to break up the mince as you brown it off for about 5 minutes
• Add in the MMS and the grated vegetables and simmer for about 10 minutes until the grated vegetables have softened.

 

White Sauce Method:

• Remove the leaves from the cauliflower and cut into small chunks, stem included and either boil or steam until full cooked through.
• Puree the cauliflower and then stir through the yoghurt, sour cream, salt, garlic powder and parmesan cheese until well combined.

 

Lasagne Construction:

• Preheat your oven to 180 degrees Celsius.
• Place 1/4 of the meat mixture into the base of an oven proof lasagne dish and spread evenly, then cover fully with the dried lasagne sheets, you may need to crack some of the sheets to ensure the mince mixture is completely covered.
• Cover the lasagne sheets with 1/4 of the white sauce mixture and spread evenly.
• Repeat with the remaining mixtures of; meat; pasta; white sauce finally finishing with a layer of the white sauce.
• Evenly sprinkle the tasty cheese over the top of the lasagne.
• Bake in the oven for 20-25 minutes until the cheese is golden brown and the lasagne sheets are soft.

 

 

 

Slow Cooker Method:

• Prepare the meat sauce and white sauce as described above
• Place 1/4 of the meat mixture into the base of slow cooker bowl and spread evenly, then cover fully with the dried lasagne sheets, you may need to crack some of the sheets to ensure the mince mixture is completely covered.
• Cover the lasagne sheets with 1/4 of the white sauce mixture and spread evenly.
• Repeat with the remaining mixtures of; meat; pasta; white sauce finally finishing with a layer of the white sauce.
• Evenly sprinkle the tasty cheese over the top of the lasagne.
• Place a clean tea towel over the top of the bowl and then place on the lid.
• Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
• What is the benefit of SCing a lasagne? It delivers the flavour profile of a next day lasagne with the delicious same day freshness.

 

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

 

 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 

 

 

 

 

 

 

 

 

 

 

Beef Stroganoff Balls
Serves: 4

Ingredients:

• 500g lean beef mince
• 1 cup stuffing mix (or breadcrumbs)
• 1 egg
• 8 mushrooms
• 1 teaspoon paprika
• 1/2 teaspoon celery salt
• 1 beef stock cube
• 300ml sour cream
• 1 tablespoon plain flour
• 250g penne pasta

 

Method:

• Using your food processor place all the mushrooms and blend until you have something resembling mushroom breadcrumbs.
• In a large mixing bowl add in the mince, mushroom crumbs, stuffing mix, egg, paprika and celery salt. Use your hands to blend the mixture very well ensure all ingredients are well combined.
• Dampen your palms and roll tablespoons full of the mixture into balls. Repeat until all the mixture is gone.
• Heat the rice bran oil in a large frying pan. Once hot add in the meatballs and cook for about 10 minutes constantly shaking the pans to ensure the balls get browned all over.
• Add in ½ cup of water, the beef stock cube and the sour cream to the frying pan. Stir well until all the sour cream becomes a sauce, simmer for a further 5 minutes.
• Using a fork or whisk stir in the plain flour into 1 tablespoon of water to make a paste and then evenly stir into sauce and combine well.
• Leave the sauce to softly simmer and thicken on a very low heat while you cook the pasta as per the instructions on the packet.

 

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 2 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.