Main course
Lasagne (with sausage and eggs)
A second lasagne from the same cook, this time with sausage, boiled eggs and three kinds of cheese.
Recipe from Дијана Веселиновска · Etobicoke, ON
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Fasting
- Not suitable
Ingredients 11 ingredients
Method
- Strip the skins from the sausages, chop them and fry. Add the ketchup, the finely chopped garlic and the pepper.
- Once it has all cooked down, leave it uncovered for 15 minutes to thicken. Uncovered matters — under a lid the sauce stays thin.
- Fry the mushrooms in the margarine. As they cook, add the fried sausage and its sauce, and when everything is well cooked, set it aside.
- Meanwhile boil the lasagne sheets in water with a little oil and salt for 10–15 minutes, then cool them in cold water.
- In a 22×33 cm dish lay a third of the sheets, a third of the sauce, then the 500 g of white cheese.
- Then another third of the sheets, another third of the sauce, then the chopped boiled eggs with the 170 g of kashkaval pieces.
- Finish with the last third of the sheets and the remaining sauce. Scatter the grated hard cheese over the top.
- Cover with foil and bake for 30 minutes at 180 °C.
If you cannot find it
Substitutions that work outside Macedonia.
- Grated hard cheese
- Grated parmesan — the same thing, only fresher.
- Sausages
- Italian sausage taken out of its skin, or homemade lukanka.
- White cheese
- Feta rinsed and drained, or ricotta salted to taste.
