Lamb Ragu Lasagna

   
• 30ml oil
   
• 3kg lamb stew meat (cooked until tender, bones removed)
   
• 1 onion chopped
   
• 2 cloves garlic crushed
   
• 1 can chopped tomatoes
   
• 1 tbsp sugar
   
• 1 pkt Royco® Tomato Bredie Dry Cook-in-Sauce
   
• 2 cups water
   
• 8 lasagne sheets
   
• 2 pkt Royco® Lasagna Cheese Sauce Pasta Base
   
• 1 cup grate mozzarella cheese

CAPRESE SALAD WITH BALSAMIC GLAZE INGREDIENTS

   
• 2 tomatoes sliced
   
• 2 balls fresh mozzarella sliced
   
• 1 pkt fresh basil
   
• 2 handfuls baby spinach
   
• balsamic glaze

   
• Heat oil in an sauce pan and sauté onion until soft
   
• Add garlic, tomatoes, sugar and cook for 2 minutes
   
• Add Royco® Tomato Bredie Dry Cook-In Sauce and mix to combine then add water, cooked lamb and stir to combine
   
• Cook for 10 minutes
   

TO ASSEMBLE

   
• Spread some of the meat sauce at the bottom of an oven proof baking dish followed by cheese sauce then lasagna sheets.
   
• Do the process until all the meat and lasagna sheets are finished
   
• Finish with a layer of Royco® Lasagna Cheese Sauce Pasta Base and top with grated cheese

   
• Bake in the oven at 180 degrees for 15-20 minutes or until cheese is melted

CAPRESE SALAD WITH BALSAMIC GLAZE METHOD

   
• Place the spinach, tomatoes, cheese and basil on a platter and drizzle with balsamic glaze