Favorite lasagne alá Heinz

Ingredients for Favorite lasagne alá Heinz

Instructions for Favorite lasagne alá Heinz

To prepare the Favorite lasagne alá Heinz recipe, please follow these instructions:

Cut the breast fillets across, for approx. 4-5 slices per filet. Open the spicy tomatoes and pour approx. 1/3 of the oil in a large forehead. Fill approx. Just as much olive oil in the forehead, and the meat here increased at medium height, approx. 12 minutes on each side until the meat is passed. Move the forehead from the hot fire to a cold.

Turn on the oven at 225 degrees (200 degrees for hot air).

Pour the rest from the oil from the sun-dried tomatoes and cut them into thin strips, about half a centimeter thick. Find a large pot. Place it on the kitchen table next to the cutting board and fill the sun-dried tomatoes here.

Pepper frutters are cut to length in 4 pieces and cleaned for cores. The pieces are cut across, in strips of approx. A half centimeter thickness. The sliced ​​peppers are placed in the pan with the sun-dried tomatoes. Cut the two squash into thin slices and place the slices in the pan with the other vegetables. Finally, the shots on the broccoli are cut off, approx. 4-5 centimeters from the top. The small bundle is now pulled into very small pieces by hand and then thrown into the pan with the other vegetables.

The pot is now placed on the flare and for medium height, the vegetables are cooked in a nice sweet olive oil.

The two boulder cubes dissolve for approx. 2.5 dl of boiling water.

When the squash slices begin to become shiny and flexible, it is time to add the boulie, along with the contents of the two cans of Heinz tomato soup and the glass with the red pesto.

Stir well in the saucepan.

Now take the meat from the forehead, which is gradually chilling and place the pieces of meat on a cutting board one at a time. With a wide kitchen knife, lay the leaf with the flat side on top of the pieces of meat, and with the palm of the hand on top of the blade, press the meat pieces flat. After they are mast flat, they can be easily peeled apart into smaller pieces, at approx. 1-2 centimeters wide.

In 1 large (or 2 small) oven fats, the vegetable mixture and lasagne plates are divided in a different manner. There is not much of the vegetable mix in between the plates. Start and finish with the vegetable mix. Continue until about 2-3 cm from the top of the dish.

The meat pieces are first divided into pieces of meat and then the cracked cheese evenly on top.

The lasagna is now ready to come in the oven where it will last for 40-45 minutes. The lasagna must rest for 5-10 minutes after it has come out of the oven - it makes it more solid, and it also has the perfect serving atmosphere.


Bon appetite

tips:
The dish can also be made as a vegetarian dish. A good alternative to the meat could, for example, be a good layer of corn.