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- Approximately 28 sheets (3/4 box) "pre-cooked" lasagne
- Olive oil for the pan
- 1/2 cup flour
- 12 eggs
- 1 quart beer
- 1/2 cup brandy
- 1/4 coffee spoon cayenne pepper
- 1/8 coffee spoon salt (This quantity is very approximate, since it depends greatly on the cheeses.)
- 1 kg mild cheddar cheese, grated
- 300 grams mozzarella cheese, grated
- Preheat the oven to low. Open the beer, so that some of the gas will leave it and some of the alcohol will evaporate while you're working.
- Mix the eggs into the flour thoroughly, one at a time.
- Add the beer in two or three spills, stirring it in well after each.
- Add the brandy, cayenne, and salt, and stir them in well.
- Add the cheeses in at least four or five parts, stirring it in well after each.
- Oil a high-walled cookie sheet thoroughly, being careful to include the walls. (Mine is about 37 x 33 cm.)
- Tesselate the bottom of the cookie sheet with the lasagna, as one usually does with lasagna. (Sounds strange, but that is the shortest way to describe it, isn't it?)
- Ladle the cheese mixture evenly over the pasta layer, including the edges.
- Add a second pasta layer and a second cheese layer, and then a third layer of each.
- Bake for 25 minutes.
- Turn the oven up to high, and bake for another 20 minutes, until the lasagna browns slightly.
- Turn off the oven and allow to cook in the remaining heat for 10 minutes before cutting with a sharp knife and serving.
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