Lasagna a la Maison

Author Notes

This is a French rather recipe, as its name implies, that you can find in restaurants, but very easy to cook on your own at home also. There are actually variations of thid recipe, of lasagna, type of spaghetti as we know, let's see version of Greek cooking:

-A)INGREDIENTS
-1 bag lasagna from SuperMarket.
-Three squeezed, thus blended tomatoes
-Olives without core
-Green peppers cut to small pieces
-Tin of mushrooms cut to small pieces
-Bacon cut in small pieces, and/or also ham cut in same way as bacon
-White cream, thus 'fresh cream' in paper tin from super market.
-Yellow grained cheese

PREPARATION
-We boil lasagna to be well done, being able to taste one after enough time of boiling too
-We put it in a deep plate of glass, rectuangular form, called ''pyrex''
-Then we use some butter to get melt in them and be spread throughout the mix (optional, without butter, food will have much less calories, while it may not become moretasty, due taste of all other ingredients
-Then we put tomatoes, either squeezed ones, or we use up to three fresh mature tomatoes cut in pieces like in salad
-We then cut peppers if we want, in small pieces and add mushrooms in the same way
-we then cut bacon and ham in to small pieces, not tiny ones, and put to food in plate, so that all pieces 'go' eevrywhere in plate of lasagna
-then we add white fresh cream and mix lasagna, so that cream is absorbed everywhere.
-Finally we add grained cheese
We bake at 200C or bit less, and as soon as a crust (from cheese) is formed on plate we take out of oven by turning off stove
YOUR FOOD IS READY TO SERVE, with preferably cold beer.. —Aikaterini Katapodi