Incredibly easy oven dish – With a couple of tricks, you can get a quick everyday lasagna

Canned lasagna uses canned mushrooms.

You can also make lasagna easily. Mari Moilanen

– Lasagna in a can is the best! Easy and tasty, as food should be, glowing Something tasty – blog Mari Moilanen.

In this lasagna, the number of ingredients is not overwhelming, there are only six of them.

According to Moilanen, preparing canned food is great fun. After all, canned food is produced in small batches.

The juju of this gourmet mushroom lasagne is roasting the gourmet mushrooms in the oven until they are dark and tasty.

– The taste of the mushroom deepens and turns into a delicious umami when roasted. And this makes this lasagna especially tasty, Moilanen writes.

In addition to canned deli mushrooms, another “gimmick” you can use to speed up lasagna making is ready-made deli soup. The white sauce does not need to be cooked separately.

– This gimmick works. It will be good and juicy.

Lasagna in a can

(for 4 people)

600 g sliced ​​mushrooms

2 x 500 ml delicious soup (e.g. Bonne delicious soup)

2 tablespoons of chopped thyme

a few grinds of black pepper from the grinder

9 sheets of lasagna

250 g of grated cheese

1. Press the mushrooms dry with paper towels. Spread the mushrooms on baking paper on a baking sheet and roast at 200 degrees for about 30 minutes. This way you can get more flavor in them quickly.

2. Season the sweet potato soup with chopped thyme and black pepper. Mix the roasted champignon mushrooms into the champignon soup.

3. Grease the baking dish and pile the lasagna. Spread delicious mushroom soup on the bottom of the lasagna pan, add a little grated cheese and the lasagna sheets on top. Repeat this three times and sprinkle a generous amount of grated cheese on top. Cook the lasagna at 200 degrees for about 30 minutes, until the surface of the lasagna is nicely browned and the pasta is cooked.

Risto Mikkola’s mushroom pie