Donna says: “If you love everything about lasagne except the time it takes to make it, then this is for you. This is not a traditional recipe for lasagne – it’s more for those wanting all the comforting gooey yumminess of lasagne but in an instant. Try it – you’ll love it!”

Serves 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 brown onion, finely chopped
• 3 cloves garlic, crushed
• 600g (1lb 5oz) beef mince
• 1 litre good-quality beef stock
• 3 x 400g (14oz) cans crushed tomatoes
• 2 tablespoons chopped oregano leaves
• sea salt and cracked black pepper
• 250g (9oz) fresh lasagne sheets, cut into 5cm x 21cm (2in x 8½in) strips
• 5g chopped basil leaves, plus extra leaves to serve
• mascarpone cheese topping
• 350g (12½ oz) mascarpone
• 80g finely grated parmesan, plus extra to serve
• 1 x 125g (4½ oz) fresh mozzarella, drained and sliced

Method

Heat a large deep ovenproof frying pan over medium-high heat.

Add the oil and onion and cook for 5 minutes or until soft and golden. Add the garlic and beef and cook for 6 minutes, stirring, until the beef is well browned. Add the stock, tomatoes, oregano, salt and pepper and bring to the boil.

Reduce the heat to medium and simmer for 35–40 minutes or until the mixture has reduced by roughly one-third. The mixture should still be quite saucy.

Add the lasagne sheets, a few at a time, and gently stir to combine. Cook, stirring occasionally, for 3 minutes or until the pasta softens. Remove from the heat and stir through the basil.

Preheat oven grill (broiler) to high.

To make the mascarpone cheese topping, combine the mascarpone, parmesan and pepper. Top the lasagne with small spoonfuls of mascarpone mixture and mozzarella. Grill for 10–12 minutes or until the lasagne is golden and bubbly.

Finish with extra basil and parmesan to serve. 

Cook’s note: If you have dried lasagne sheets, pop them into boiling water for 30 seconds or until pliable, drain and use as you would fresh sheets.

Donna says: “This is truly the most comforting, satisfying dinner. The trick is simmering the gnocchi in milk, which creates a delightfully creamy sauce for a one-pan wonder that never fails to impress.”

Serves 4

Ingredients

• 875ml milk
• 800g (1lb 12oz) store-bought potato gnocchi
• 280g (10 oz) baby spinach leaves
• 80g (2¾ oz) finely grated parmesan
• 2 teaspoons finely grated lemon rind
• sea salt and cracked black pepper
• 2 x 125g (4½ oz) fresh mozzarella, drained well and torn

Method

Place the milk in a deep ovenproof frying pan and bring to a simmer. Add the gnocchi and cook for 3 minutes or until just soft.

Preheat oven grill (broiler) to high.

Stir through the baby spinach, 60g of the parmesan, lemon rind, salt and pepper.

Top with the mozzarella and remaining parmesan.

Grill for 8–10 minutes or until golden and serve. 

Cook’s note: Whatever type of gnocchi you choose, cook it until it is just soft - overcooked gnocchi gets a little soggy! Any type of greens will work here, too, such as shredded kale, silverbeet or frozen peas.

Donna says: “This is the roast chicken that overdelivers – you must try it! Baking the chicken over simmering caramelised onions flavours the meat while keeping it super juicy, and the mustard and honey gives the chicken a glorious golden glaze. Amazing!”

Serves 4

Ingredients

• 95g (3¼ oz) dijon mustard
• 1½ tablespoons honey
• 12 small sage leaves, extra
• 1.8kg (4lb) whole chicken, backbone removed, halved
• sea salt and cracked black pepper
• caramelised onions
• 1kg (2 lb 3 oz) brown onions (about 6 onions), sliced
• 2 tablespoons extra virgin olive oil
• 250ml (8½ fl oz) good-quality chicken stock
• 2 sprigs sage

Method

Preheat oven to 200°C (400°F).

To make the caramelised onions, place the onion and oil in a large deep ovenproof frying pan and cook over medium heat for 10–12 minutes or until soft and starting to brown. Add the stock and sage and cook until the stock is simmering.

Combine the mustard and honey and spread over the chicken. Top with the extra sage leaves.

Place the chicken onto the caramelised onions, sprinkle with salt and pepper and place in the oven. Bake for 40–45 minutes or until the chicken is cooked through.

Cut the chicken into pieces and serve with the onions and pan sauce. 

Cook’s note: The cook time here will depend on the size of your chicken. Check smaller chickens for readiness at 35 minutes. Larger chickens may take up to 55 minutes to cook through.