The can lasagne properly correct the bends, but is really delicious.
Making lasagne does not always have to be complicated. Mari Moilanen
This lasagna is top because it is easy and tasty. The recipe has no more than six raw materials.
Food influencer with food ideas Mari Moilanen Making cans of cans is really fun, as canned food is created with small giggles.
Last year, Moilanen published a whole cookbook of cans. From the can of cantan food (WSOY 2024) There is also a guide to this lasagne.
The gourmet mushroom lasagne is to roast the mushroom mushrooms in the oven dark and tasty.
The sensitive mushrooms are definitely at the top when thinking about the least respected ingredients. Few food people admit to using them.
– The taste of the twinkling can delicious sponge deepens and becomes a delicious umbrella as roasting. And this makes this lasagna particularly tasty, Moilanen advises.
In addition to the sensitive mushrooms, another “gimmick” to speed up lasagne is a ready -made delicacy soup. There is no need to cook the white sauce separately.
– This works. Good and juicy.
Can
(For 4-6 people)
2 tc (á 250 g/150 g) sliced mushrooms in brine
2 tc (á 500 ml delicious soup, eg Bonne delicatessen soup)
2 tablespoons of chopped thyme
A few crunchy black pepper from the mill
9 lasagna discs
250 g of grated cheese
1. Drain the mushrooms in a strainer and press them dry with kitchen paper. Spread the mushrooms over the baking paper on a baking sheet and roast at 200 degrees for about 30 minutes. This gives you a lot of more flavor.
2. Season the delicacy with chopped thyme and black pepper. Mix the roasted mushrooms with a delicious soup.
3. Lubricate the baking dish and assemble the lasagna. Spread the mushroom soup on the bottom of the lasagna pan, add a little grated cheese and lasagne plates. Repeat this three times and sprinkle with plenty of grated cheese. Cook the lasagna at 200 degrees for about 30 minutes until the lasagne surface is browned and the pasta is cooked.