Menu: A different Lightning Lasagne with French Bread Crispies for main course, ending with a delightful Baked Carrot Delight.
100 grams processed cheese
50 grams Parmesan cheese
25 grams black peppercorns
2 tins (240 ml each) orange juice
1 whole meal French bread 1 kg carrots
1 kg tomatoes 1 red capsicum, cut into small cubes
1 green capsicum
1 small bunch fresh parsley
1 bunch fresh basil leaves
1 pack fresh button mushrooms
1 bottle olive oil
1 tin condensed milk
1 pack lasagna sheets
1 bottle (340 gm) tomato and basil pasta sauce
1 pack red chilli flakes 1 pack dry oregano
For faster preparation:
Prepare the carrots for baked pudding and refrigerate till needed.
Prepare vegetable sauce for lasagna and refrigerate till needed.
Blanch and prepare tomatoes for bread and refrigerate till needed.
How to go about it:
First of all put the lasagna sheets to boil. Meanwhile, prepare and assemble the crispies and moulds for the dessert.
Assemble and place the lasagna for baking. As soon as it is done, remove it and let it rest, meanwhile quickly grill the toasts. Serve the main course, and in this time bake the dessert as it is best served hot.