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©2017 EasyOven™

Beef Lasagna

Boiling time: 20 minutes. Cooking time in the EasyOven™: 1½  hours Serves 4



3 tablespoons cooking oil

1 medium onion, diced

2 cloves garlic, crushed

1 teaspoon Beef Stock

250g Pasta sauce

1 box Lasagna sheets

250g Ricotta Cheese

250g Spinach (fresh or frozen)

½ cup Grated Cheese

Salt and Pepper to taste




  • Heat the cooking oil in a frying pan over medium heat.

  • Add onion and garlic. Fry until the onion begins to brown.

  • Add minced Beef and brown.

  • Add beef stock and pasta sauce

  • Bring to a boil and simmer for 10 minutes. Stirring occasionally.



  • Dice Spinach finely, if using frozen spinach, defrost and squeeze out excess water.

  • Mix Ricotta cheese, spinach, salt and pepper together in a bowl.

  • Set aside



Note:  A glass bowl has been used in this dish for cooking, but any dish that can be sealed and placed inside your pot can be used. You can also cover the bowl with tin foil if you don’t have a lid to seal the bowl.

  • Spoon ½ of the meat mixture on the base of the dish.

  • Layer with Lasagna sheet over mixture. Spoon over ½ of the cheese mixture then repeat the layer of lasagna.

  • Repeat this until both meat and cheese mixtures are finished. Ending in Cheese mixture.

  • Place Grated cheese on top.

  • Place 2 trivets in the base of your pot (e.g. metal egg cooking rings)

  • Place assembled lasagna bowl into pot ensuring that you can still place the lid tightly on the pot.

  • Pour hot water in to the pot to ensure it is filled ½ up the side of the lasagna container. Then cover.

  • Bring water to boil and simmer for 20 minutes. Check occasionally to ensure water level is maintained.

  • Remove from heat and place entire pot in to the EasyOven for 1½ hours.


Garnished with lemon wedges. Serve with crusty bread.


Beef Curry

Preparation: 10 min  › Boiling time: 10 min  › Ready in: 2 hour  Serves 4



750grams Chicken Fillets or Beef cubed

1 large clove of garlic, diced

1 large onion diced

1 tablespoon cooking oil

1 carrot diced

2 cups pumpkin diced

1 medium potato diced

1 tomato diced

1 can of butter beans

1 level tablespoon curry powder

2 teaspoons stock powder

2 cups water



  1. Place the onion, garlic and oil into the pot and sauté until brown.

  2. Add the meat and brown.

  3. Add curry powder and stir in, then add all remaining ingredients.

  4. Cover with lid and gently slow boil for 10 minutes, stirring intermittently.

  5. Place entire pot into the for the required minimum cooking time.

Serve on a bed of rice with your favourite salad



Note: This recipe is equally as tasty with chicken or beef. It is also great to use any vegetables you may have.