Simple Cheesy Lasagne Recipe

Lasagne is a huge family favourite, especially crisp-topped lasagne oozing with the goodness of hot melted cheese. I might have captured my hubby's heart with this dish when I made it while we were dating ;)

It is a staple at our Christmas table {actually, most parties at home!}. On cold days, I love eating it piping hot with a dash of cayenne pepper to warm up the tummy. There's no winter here in Singapore, but we definitely still get chilly days when the rain pours!

Prep time:
About 1.5 hours

Ingredients:
500g dry lasagne sheets
1 can Campbell's Cream of Mushroom condensed soup {this replaces the béchamel sauce}
10 slices of cheddar cheese
1/2 cup shredded mozzarella cheese
2-3 pieces of plain biscuits / crackers {crushed}
Favourite tomato-based pasta sauce ingredients

Method:

1. Preheat oven to 220°C.
2. Prepare your tomato-based pasta sauce {see my go-to recipe}.
3. In an ovenproof dish {I used a 1.5L Corningware casserole}, dish a layer of pasta sauce to cover the base. Cover with one layer of dry lasagne sheets. Spread a layer of Cream of Mushroom condensed soup completely over the lasagne sheets and 2 slices of cheddar cheese on top of that.
4. Repeat Step 3 until you have 4 layers.
5. For a crispy top, put a final layer of dry lasagne sheets. Lay 2 slices of cheddar cheese on top, and sprinkle with the shredded mozzarella cheese and crushed plain crackers.
6. Bake in oven for 20-25 minutes uncovered.
7. Take out of oven and leave to stand for 10 minutes before cutting.
8. Serve hot.

Tips

• For even more cheesy goodness, add shredded mozzarella to each layer.
• Lasagne tastes great even when made ahead. Bake it the night before your party / meal and reheat it for about 40 mins when ready to serve. Saves you some time on the party day!
• For healthier lasagnes, use slim cheeses or lean meat. You can even remove the meat all together for a veggie lasagne.

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