Ingredients:

• ½ kg Hana Lasagne.
• 200g meat, chopped.

Ingredients of Tomato Sauce:

• 1-tablespoon olive oil.
• 1 small brown onion chopped.
• 1 clove garlic, crushed.
• 400g can tomatoes, crushed.
• ½ teaspoon sugar.
• ¼ teaspoon ground black peppercorn.

Ingredient of Béchamel Sauce:

• 1 slice of onion.
• 3 peppercorns.
• 1 small bay leaf.
• 300ml (1/2 pint) milk.
• 30g (1oz) butter or margarine.
• 30g (1pz) flour.
• Salt.
• Pepper.

Instruction:

• To make Tomato Sauce heat oil in pan; cook onion and garlic, stirring; until onion is soft.
• Stir in undrained chopped tomatoes, basil, and sugar and bring to boil.
• Blend mixture until smooth, return to pan.
• To make Béchamel Sauce put milk in pan with onion, peppercorns and bay leaf.
• Heat gently for 1 minute, taking care not to boil, and set asid to cool for 5 minutes.
• Strain, Melt butter in pan.
• Remove from heat and stir in flour.
• Gradually add cool milk, and bring to boil, stirring continuously, until sauce thickens.
• Add seasoning.
• Lay one layer of Hana Lasagne and put Tomato Sauce with meat then put another layer of
Hana Lasagne and so on then let the last layer Hana Lasagne and put on the top Béchamel
Sauce.
• Sprinkle with grated cheese and bake in a moderate oven for 30 minutes.
• Serve Immediately.

Ingredients:

• ½ kg Hana Lasagne.
• 2 tablespoon Parmesan Cheese.

Ingredient of Béchamel Sauce:

• 1 slice of onion.
• 3 peppercorns.
• 1 small bay leaf.
• 300ml (1/2 pint) milk.
• 30g (1oz) butter or margarine.
• 30g (1pz) flour.
• Salt.
• Pepper.

Ingredients of Mixed Vegetable:

• 2 sticks celery chopped.
• 2 medium tomatoes chopped.
• ½ cup (60g) cooked green peas.
• 6 medium radishes chopped.
• 1 medium red pepper chopped.
• 2 small green cucumbers seeded chopped.

Instruction:

• To make Mixed Vegetable Salad combine all ingredients of mixed vegetable in bowl.
• Mixed well.
• To make Béchamel Sauce put milk in pan with onion, peppercorns and bay leaf.
• Heat gently for 1 minute, taking care not to boil, and set asid to cool for 5 minutes.
• Strain, Melt butter in pan.
• Remove from heat and stir in flour.
• Gradually add cool milk, and bring to boil, stirring continuously, until sauce thickens.
• Add seasoning.
• Lay one layer of Hana Lasagne and put Mixed Vegetable then put another layer of
Hana Lasagne and so on then let the last layer Hana Lasagne and put on the top Béchamel
Sauce.
• Sprinkle with grated cheese and bake in a moderate oven for 30 minutes.
• Serve Immediately.

Ingredients:

• ½ quantity Hana Lasagne.
• 1-tablespoon olive oil.
• 1 medium brown onion, sliced.
• 2 cloves garlic, crushed.
• 4 small Zucchini sliced.
• 2 teaspoons grated lemon rind.
• 1-tablespoon olive oil, extra.
• 2 cloves garlic, crushed, extra.
• 750g minced lamb.
• 1 beef stock cube crumbled.
• ¼ cup chopped fresh parsley.
• ¼ cup chopped fresh basil.
• 2-tablespoon lemon juice.
• 300g Jarlsberg cheese, sliced.
• 100 Jarlsberg cheese, grated, extra.
• ½ cup cream.

Instruction:

• Cook the Hana Lasagne in large pan of boiling water, uncovered, until just tender; drain.
• Heat oil in pan; cook onion and garlic, stirring, until onion is soft.
• Add Zucchini and rind; cook, stirring, until Zucchini is lightly browned, removes from pan.
• Heat extra oil in pan; cook extra garlic and lamb, stirring, until lamb is well browned and
any liquid has evaporated.
• Add stock cube, herbs and juice, cook 1 minute.
• Place one layer of Hana Lasagne into prepared dish, spread with one-third each of the meat
mixture, Zucchini mixture and sliced cheese.
• Repeat layering, finishing with Hana Lasagne.
• Top with grated extra cheese, pour cream evenly over surface.
• Bake, uncovered, in moderate oven about 30 minutes or until well browned and heated
through.

Ingredients:

• 1-9 ounces package Hana Lasagne.
• 2 tablespoons butter.
• 1 pound mushrooms, sliced.
• 3 garlic cloves, minced.
• 2 8 ounces packages frozen artichoke hearts, thawed, coarsely chopped.
• 1 cup dries vermouth.

Ingredients of Béchamel Sauce:

• 4 ½ tablespoon butter.
• 4 ½ tablespoons all purpose flower.
• 4 ½ cups whole milk.
• 2 ½ cups freshly grated Parmesan cheese.
• 1 pound whole-milk mozzarella cheese, thinly sliced.

Instruction:

• Melt butter in large skillet over medium high heat.
• Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about
7 minutes.
• Add artichokes and vermouth.
• Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
• Season with salt and pepper.
Instruction of Béchamel Sauce:

• Melt butter in heavy medium saucepan over medium high heat.
• Add flour; stir 1 minute.
• Gradually whisk in milk.
• Reduce heat to medium and simmer until sauce thickens and lightly coats spoon.
• Stirring occasionally, about 20 minutes.
• Stir in 1 ½ cups Parmesan and ground nutmeg.
• Spread 2/3-cup béchamel sauce over bottom of glass baking dish.
• Top with enough Hana Lasagne to cover bottom of dish.
• Spread ¼ of artichoke mixture over.
• Spoon 2/3-cup béchamel sauce over.
• Top béchamel with ¼ mozzarella.
• Sprinkle with 3 tablespoons Parmesan.
• Top with enough Hana Lasagne to cover.
• Repeat layering 3 more times, finishing with a layer of Hana Lasagne then remaining
Parmesan.
• Preheat oven to 350F.
• Bake Hana Lasagne covered with foil 1 hour.
• Remove foil.
• Increase temperature to 450F.
• Bake Hana Lasagne until golden on top, about 10 minutes longer.

Ingredients:

• 12 Hana Lasagne 10 x15 cm. Rectangles.
• 1-tablespoon olive oil.
• 2 cloves garlic, crushed.
• ¼ teaspoon saffron threads.
• 600g bottled tomato sauce.
• 750g mixed raw seafood, cut into 3 cm. Pieces (use scallops and peeled prawns or prepared
marinara mix) .
• 120g English spinach.
• ¾ cup (165g) mascarpone.
• ¾ cup (75g) grated Parmesan.

Instruction:

• Heat the oil in a large saucepan, add the garlic, saffron and tomato sauce, reduce the heat and
simmer for 8 minutes, or until it thickens slightly.
• Add the seafood and cook for 2 minutes, or until cooked, then season.
• Remove from the heat.
• Blanch the spinach in a large saucepan of boiling water for 30 seconds.
• Remove with tongs, transfer to a colander and drain well.
• Cook the Hana Lasagne in the same saucepan of boiling water for 1-2 minutes, or until
al dente.
• Remove and arrange the sheets individually on a tray to prevent them sticking.
• To assemble, lay the Hana Lasagne rectangle on four ovenproof serving plates.
• Use half the mascarpone to spread over the Hana Lasagne sheets.
• Top with half the spinach leave and half the seafood sauce.
• Sprinkle with one third of the Parmesan.
• Repeat to give two layers, finishing with a third Hana Lasagne sheet.
• Sprinkle with the remaining cheese.
• Place under a medium grill for 2 minutes, or until the cheese is slightly melted.
• Serve immediately.