I wasn’t supposed to post about this recipe. That is the reason why I do not have pictures of all the stages through the end outcome. To be honest with you, I thought that it wouldn’t be something worth mentioning about. But the final result came out so good; I had to post about it.
It was one of those days that, I came back home that hungry, I could eat the bench of my kitchen. On the other hand, I wanted a comfort food to make me feel nice, but I didn’t want to spend a lot of time, otherwise I would faint of starvation.
Then I thought, why not make lasagna? Lasagna can be very time consuming, I am sure you know that. So, why not make the difficult and time consuming easy and fast? And that was exactly what I did. The end result was beyond imagination. I can tell you this; I made them in a PYREX 22cmX30cm. and there was no left over.
Easy Peasy Lasagna
Ingredients
9 lasagna leaves
1 can Campbell’s Cheddar Soup
½ can water
¼ tsp taco mix
500 gr. tomatoes in chunks in their juice (Concasse)
400 gr. mushrooms fresh or canned cut in pieces
1 tbsp sugar
1 tsp salt
¼ dried oregano
¼ dried basil
¼ dried Italian herbs
¼ tsp garlic powder (you can use fresh one or two cloves will be fine)
1 onion, diced
3 tbsp olive oil
¼ cup dry red wine
250 gr. evaporated milk (not dissolved with water)
1 egg
400 gr. emmental cheese
100 gr. parmigiano
Instructions
Preheat oven to 200°C.
Take a rectangular PYREX 22cm.X30cm. Butter it well and set aside.
In a pot add the cheddar soup with the water and the taco mix. Whisk and simmer at low heat.
In another pot add the olive oil and sauté the onion and mushrooms for couple of minutes at medium to high heat. Add the wine let it for couple of minutes and then add the tomatoes, sugar and herbs. Whisk and let cook at medium heat until the lasagna are ready. Usually such a sauce is a little bit runny because of the tomato’s water. If you see that, just dissolve 1 tbsp of corn flour to 1 tbsp of water and add it to the sauce and whisk until it is thickened.
In a pot add water and when it starts boiling, just add two by two the lasagna leaves. Cook for only a minute per couple and take them out.
Take the Pyrex. Add three to four spoons of the soup. Place three leaves of lasagna. On top of them add the rest of the cheddar soup and spread (the soup should be fairly thick like a cream). Add 100 gr. of emmental cheese. Place another three leaves of lasagna. On top of those put the tomato sauce. Throw another 100 gr. of emmental cheese. On top place the last three lasagnas.
In a blender mix the milk with the egg and throw it on top of the last layer of lasagna. Add the rest of the emmental cheese and the Parmigiano and bake for 20 minutes of until golden brown. Let it cool for 10 minutes, so as to absorb its liquids and serve. I am sending this to Presto Pasta Nights an idea of Ruth Daniels, hosted this week by her.
