La Gran Lasagna & Key Lime Pie!

La Gran Lasagna

Ingredients

Tomato Sauce
125 ml Olive oil
3 medium onions finely chopped*
2-796ml cans Western Family whole plum tomatoes*
Salt and freshly ground black pepper
Large handful fresh basil leaves, roughly torn
1 large bell pepper roughly chopped
1 can Steakhouse mushrooms*
2 garlic cloves, finely chopped

Meatballs
250g ground beef
250g ground pork
5 garlic cloves, finely chopped
3 tbsp roughly chopped fresh parsley
1 egg, beaten
Olive oil for frying
Flour for dusting

Lasagne
500g Catelli Lasagna Sheets, preboiled*
200g Saputo Parmesan cheese, grated
4 hard-boiled eggs, sliced
200g Bari ricotta cheese
500 ml Bulk mozzarella cheese, roughly chopped* 

Directions

For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened.

Add tomatoes, mushrooms and peppers, season with salt and black pepper and stir in the basil. Reduce the heat and simmer for about 25 minutes. Set aside.

For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Shape the mixture into walnut-sized balls.

Heat olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown.  Drain on kitchen paper and set aside.

Preheat the oven to 200C/400F.

For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish.

Cover with a layer of lasagne sheets, then spoon over some more tomato sauce.

Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella.

Repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses.

Cover the dish with foil and bake in the oven for about 40 minutes.

Remove the foil and cook for 10 minutes, or until the cheese has melted and the top is golden-brown. Serve immediately.

 *In Flyer November 15-21, 2020
Credit: Saturday Kitchen Best Bites

Key Lime Pie

Ingredients

Crust
1-1/2 cups Honey Maid graham cracker crumbs 
1/3 cup packed light brown sugar
4 tablespoons Foothills butter, melted*

Filling
2-14 oz cans sweetened condensed milk
1 cup plain Liberte Greek yogurt
1 tablespoon grated lime zest*
3/4 cup fresh lime juice* 

Topping
1 cup cold D Dutchmen Dairy heavy cream
2 tablespoons confectioners' sugar
1 teaspoon grated lime zest*
8 to 10 thin lime slices, optional for decoration* 

Directions

Preheat oven to 375 °F and set an oven rack in the middle position.

In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)

Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack. 

Lower the oven temperature to 350°F.

In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 4 hours. 

In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. 

*In Flyer November 15-21, 2020
Credit: Once Upon a Chef