Dairy Council Northern Ireland

Milk it for all it's worth


Recipes

Lasagne with salad

Serves 4

The cooking challenge

Northern Ireland has become a popular destination for tourists from around the world. Students are invited to plan a two course meal for four visitors using local products to enrich the tourists’ experience of Northern Ireland
Lasagne with salad

Jacqueline Leonard

Young Cook Finalist Recipe

  • Mrs Marie Taggart
  • Arvalee School and Resource Centre, Omagh
  • Special Education

Ingredients

  • 450g Northern Ireland lean minced beef
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500ml passata
  • 1 beef stock cube
  • 1tsp mixed dried herbs
  • Salt and pepper
  • 8 lasagne sheets
  • 150g Northern Ireland natural yogurt
  • 150ml Northern Ireland semi–skimmed milk
  • 50g Northern Ireland cheese
  • 1 egg
  • Salad:
  • 2 handfuls mixes leaves
  • 1 tomato
  • ¼ cumcumber
  • 2tbsp olive oil
  • 2 bsp red wine vinegar
  • 2tsp golden caster sugar

Method

  • Finely chop the onion and garlic. Dry fry the minced beef with the onion and garlic.
  • Add passata, stock cube and herbs and simmer for 10 minutes. Season the mix.
  • Layer the meat and lasagne sheets in an oven–proof dish.
  • Whisk the egg, yogurt and milk together, stir in half the cheese. Spoon over the meat and sprinkle with the rest of the cheese.
  • Bake in the oven at 180ºC for 25 to 30 minutes.
  • To make the salad, place mixed leaves in a bowl. Chop tomato, cucumber and add to the leaves.
  • Whisk the oil, red wine vinegar and sugar. Season with freshly ground black pepper. Drizzle the dressing over and toss gently to coat before serving.

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, advertising and promoting the natural goodness and quality of Northern Ireland milk and dairy products.

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