Sometimes we all need to cheat. Cooking is a great skill and it can also be a passion but sometimes, even for those of us who love to cook, we just need to get the job done. When you’re juggling life stuff sometimes good food can take a back seat but really, when you’re busy is when you need to eat better more than ever. It’s good to have things up your sleeve that you can make ahead and store in the fridge for at least a few days or even get further advanced and freeze. Most Combi-Steams have the option to re-heat your food with a little bit of steam to help it come back to life, just like it was when you first made it. Now that’s a winner.

I think this one could become a new family favourite. Make a tray of it and let it cool. Cut it into individual portions, then refrigerate or freeze until you need it. You’ll be glad that you did and it will make the week ahead feel just that little bit more organised.

This is my Deli Lasagna. You’re royally welcome!

Serves: 6-8

Ingredients:

2 tbs olive oil
6 slices pancetta (roughly chopped)
1 brown onion (diced)
1 medium zucchini (coarsley grated)
2 cups (approx. 1 large container) antipasto veggies (eg eggplant, grilled red capsicum, sundried tomatoes, artichokes etc) (roughly chopped)
3 cups baby spinach
2 tbs dried oregano
2 cloves garlic (crushed)
700m jar tomato passata
1 tbs brown sugar
1 tbs balsamic vinegar
5 sheets fresh lasagna
1 cup grated parmesan
1 cup grated mozzarella or tasty (or use bocconcini etc)
500g fresh ricotta (from the deli)
1 egg

Method:

1. Place olive oil, onion, zucchini, pancetta/bacon, garlic and oregano in a shallow oven proof dish or pan. Place into the Combi-Steam and select your Combination Steam setting (Hot Air+Steaming). Set the temperature to 200°C. Cook for 15 minutes or until onion is softened.

2. Remove the dish from the Combi-Steam and add the pasasta, sugar and vinegar and season very well with S&P.  Add the antipasto veggies. Stir to combine.

3. Spread 1/6 of the sauce into the bottom of a large lasagna dish (approx. 20cmx30cm). Lay a lasagna sheet on top (trimming to fit it necessary). Top with some spinach leaves. Sprinkle with a little of the parmesan and a little of the mozzarella.  Add another lasagna sheet and then top with some sauce, spinach and the cheeses. Repeat the layering process with remaining ingredients and sauce finishing with the sauce on top.

4. Combine the ricotta with the egg and remaining parmesan and season well with s&p. Spread on top the sauce and sprinkle over the remaining mozzarella.

5. Place the lasagna into Combi-Steam. Select your Combination Steam setting (Hot Air+Steaming) at 200°C. Bake for 35 minutes or until pasta is tender and the top is golden brown and bubbling. Allow to stand for at least 15 minutes before serving.

*A V-ZUG or Wolf Combi-Steam has a function called BakeOMatic™ which will cook your lasagna for you automatically. Just select BakeOMatic - Baked Dish/Gratin - Medium Browned in Step 5. You can also set the End Time to tell it when you would like it to be ready if you want to plan ahead.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x