Donna Hay: Chef and food writer on her culinary career and new book 'Too Easy'

Saturday Morning with Jack Tame

One of the most famous foodies in the Southern Hemisphere, Donna Hay is one of the Queens of Cooking.

She’s known for her minimalistic approach to food styling, fresh and vibrant ingredient choices, and grounded recipes for busy people still interested in eating well.

Her latest book ‘Too Easy’ offers an array of delicious dishes like one-pan undone lasagna, crunchy chipotle chicken traybake, and sticky pork belly that won’t leave you slaving away over a stove for hours.

When it comes to her recipes, Hay seeks a quicker path from A to B.

“The one-pan undone lasanga, I realised I hadn’t cooked my children lasagna in a very, very long time, because even on the weekend, Jack, I’m not coming home and layering up all of that deliciousness and taking two hours out of my life for it to be consumed by two very hungry boys in a matter of minutes.”

“I guess it's just life that kind of dictates what, what I'm gonna try and twist and turn into a great recipe.”

LISTEN ABOVE

Donna Hay’s One-pan Undone Lasagne

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!

Ingredients

2 tablespoons extra virgin olive oil

1 brown onion, finely chopped

3 cloves garlic, crushed

600g (1 lb 5 oz) beef mince

1 litre (34 fl oz) good-quality beef stock

3 x 400g (14 oz) cans crushed tomatoes

2 tablespoons chopped oregano leaves

sea salt and cracked black pepper

250g (9 oz) fresh lasagne sheets, cut into 5cm x 21cm (2 in x 8½ in) strips

¼ cup (5g/⅛ oz) chopped basil leaves, plus extra leaves to serve

mascarpone cheese topping

350g (12½ oz) mascarpone

1 cup (80g/2¾ oz) finely grated parmesan, plus extra to serve

1 x 125g (4½ oz) fresh mozzarella, drained and sliced

Method

1. Heat a large deep ovenproof frying pan over medium–high heat.
2. 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.
3. 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.
4. 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.
5. Preheat oven grill (broiler) to high.
6. 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.
7. Finish with extra basil and parmesan to serve. Serves 6

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.

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