Lasagne a la Maison

Author Notes

This is a very nice food, delicious one for almost all seasons, mainly of French cooking as the name implies, but equally cooked in other countries.

A) INGREDIENTS
-1 bag of Lasagne
-three big fresh mature tomatoes
-Five slices ham
-Up to five slices beacon
-Five slices of yellow cheese for toast
-One big onion
-10-15 olives
-1 tin of mushrooms
-three tablespoon butter
-salt for spaghetti
-one small bag of grained cheese

-B) Preparation
-You boil the bag of lasagna in a big casserole on stove of kitchen well, by putting some salt in the mean time, letting them boil well
-You withdraw boiled lasagna from stove and shrink them so that all relative water is removed.
-Then you put them in a big pyrex (big flat plate of glass, rectangular form), and by adding butter you mix them so that butter goes everywhere in lasagna in an even way.
-then, you fresh tomatoes after washign them well into small pieces as for salad in a plate; you also cut ham and slices of yellow cheese into small pieces, doing the same for olives.
-on the other side, you cut beacon, onion and mushrooms into small pieces but you put these into a pan with some olive oil and fry them a bit till they all get a brown color, optionally you can do exactly the same, thus cut them like ther other ones raw, but it's better to fry these a bit to make food more light and more delicious at the same time.
-when they are ready, you put all ingredients from the beginning in to the pyrex plate where you've put lasagna and mix them all till they are evenly shared in the (pyrex) plate.
-Then you spread over the plate, let go everywhere in the plate and to all lasagna quantity, grained white cheese ready bought from supermarket.
-You put this whole mix in the oven and bake for around 40 min at 170, by letting cheese mainly make a crust over lasagna, you remove from oven respectively.
Food is shared with cold beer in summer, or white whine in winter. —Aikaterini Katapodi