Sissy Lasagne

This is probably one of the most un-authentic lasagne recipes you may come across in your life. I have lived long enough but I'm ashamed to say, have never visited Italy, dated an Italian person, nor been an Italian. But we don't need any of those qualities to try this recipe! It's ridiculously easy to make. If you decide to serve this to an Italian, please call it.............. a tomato pie.







Ingredients ( makes 3~4)

• Oil
• Salt & Pepper
• Garlic - 2 cloves
• Bacon Lardons - 200g more/less
• Mushrooms, medium - 6
• Lasagne sheets - about 4
• Spinach - 2 bags
• Heinz tomato soup - 1 tin
• Full fat greek yoghurt - 3 tbsp
• Grated cheese of your choice - as much as you like.

Preheat the oven to 200c. Grease a pie dish. I was going to say 'oven proof dish' but why would anyone stick 'not for oven' stuff in an oven... You're all better than that.


Heat some oil in a large pan. You can use butter if you are chronically hedonistic. Might as well go all the way and replace greek yoghurt with soured cream or any other fatty dairy product. The reason I'm using Yoghurt is to add some acidity and milkiness to the whole thing, not for health reasons. Though it never hurts to look after oneself. Use olive oil and stick to yoghurt in that case.

Add crushed garlic cloves while the oil is still cold - take them out before they burn.
Cook spinach for 90 seconds or so. They shrink like there's no tomorrow. Why do they do that I don't know.

                               

Once the spinach has wilted, remove from the pan.

Season well with salt and pepper and return the garlic (skin removed, unless you are into eating garlic skin. Like my ex who also loves to eat membranes of Satsumas).

Add greek yoghurt, mix and set aside.

  

Reheat the pan you used for the spinach (Just trying to save you from excess washing).

Add bacon lardons and cook for 2 minutes.

Add sliced mushroom to the pan and fry them with bacon until soft.
Add 3/4 tomato soup and simmer for 5 minutes, stirring occasionally. The tinned tomato soup is so sweet and creamy it will burn if you don't stir.

In the pie dish, pour some remainder of tomato soup and build your layer. As long as you place lasagne sheet and sprinkle cheese over each layer, it really doesn't matter how you layer it. Not for this version of lazagnesque pie anyway.

Place it in the heated oven and cook for 30~35 minutes.



Omnibbal: I ate this with 5.99 white from Costeaucutteroux...