Cooking Multiple Lasagnes at the Same Time

Tonight its lasagne. (With an ‘e’ rather than an ‘a’ because we’re in England – who knows how the Italians spell it). I’m sitting here in the corner whilst everyone else is arguing about the relative (lack of) talent amongst the contestants in this year’s X Factor; my opinion – every one of them is dire and wouldn’t get a gig at the local Working Men’s Social Club.

Because our family features foodies (me and the eldest boy), vegetarians (the wife) and ‘fussy eaters’ (the youngest boy) cooking any meal for everyone requires logistical skill (culinary talent is a nice to have rather than an essential requirement, especially on a Saturday night). So tonight its Chicken & Bacon Lasagne, and Mushroom Lasagne.

Haven’t we seen those mushrooms somewhere else?…

To make two dishes at the same time you will need – skill, courage, wine and the following ingredients:

Chicken Lasagne

  • Fresh pasta sheets
  • Chicken breasts chopped into chunks
  • Chopped up back bacon
  • Worcestershire sauce
  • Freshly made tomato sauce containing multiple ingredients – or a jar of Dolmio Lasagne Sauce – You decide!
  • Freshly made bechamel sauce – or a jar of Dolmio Lasagne White Sauce (your choice will probably be influenced by how much whining the kids are doing, and how much wine you are doing haha)
  • Grated cheddar cheese

Mushroom Lasagne

  • Fresh pasta sheets
  • Portobello mushrooms
  • Onions
  • Green Capsicum (Bell) Peppers
  • Cheese Sauce
  • Grated cheddar cheese

Method

Get two pans. In one gently fry chopped onions, peppers and diced mushrooms, adding some Worcestershire Sauce at some point.

Chop the bacon and then add to the chicken in another pan and fry gently, adding some Worcestershire Sauce.

Keep frying both pans until the liquid starts to boil off.

Now add the tomato sauce to the chicken and simmer for a while until it starts to thicken.

Now you need to get these bad boys put together. There are no healthy options with lasagne – its pasta, meat, cheese, oil. Just get on with it and hit the rowing machine tomorrow (its what I’m going to do).

First lay some pasta sheets in an oiled dish.

Then add about a third of the chicken. Then swirl some white sauce on top.


Repeat the layers until you end up with a layer of white sauce, then top with grated cheese. Repeat this procedure for the mushroom version.

Now put them both in the oven and cook until the cheese is all bubbling and the sauce has leaked on to the oven floor and burnt a bit.

Serve it up. You could have salad, garlic bread and all that. But no one was interested in any of that tonight they just wanted to stuff food!

7 thoughts on “Cooking Multiple Lasagnes at the Same Time

  1. This looks wonderful. I just made a “kitchen sink” lasagne (we spell/say it the same way in the USA)-ground Italian sausage leftover from a tailgate party, sauteed spinach, carrots, peppers and mushrooms from the farm box. Never thought to use bechamel sauce. Outstanding!

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