Stuff Needed (ie ingredients):
7-12 sheets of lasagna sheets
8 cups meat/ chicken stock or water
Butter for greasing (depends on how large a pan that you have to make this)
Ground mace and cardamom
6 oz of full-fat hard grated Cheddar cheese.
How to do this recipe:
Okay here’s the plan. First turn on the oven
to 325 degrees F so that it’ll be ready for your food when its ready to
be cooked. Choose a square or oblong baking dish which will hold the layers
of pasta that you want to put in. Remember if you pile it too high
in a smaller dish it may be hard to cut, take slightly longer to cook,
and you might not be able to get the six servings that this dish can be
had for. Grease the inside of your dish with butter.
Bring the stock to a boil and cook all of the lasagna
noodles that you will to use until all your noodles are done. Remember
this may take a few batches to do so, please, use tongs so you don’t burn
your fingers. You may laugh, but there are some people who would
be angry at me by not putting that warning in place.
Sprinkle lightly the bottom of the pan with spices and a quarter
of the cheese. Cover with a layer of the pasta sheets that you just cooked.
Repeat the layers of pasta, spices, and cheese for as many layers as you
wish to have and when on the last layer cover it with cheese as liberally
as you desire.
Once that’s done you then put it in the oven
that I told you to heat up to 325 degrees F and put your lasagna into the
oven to cook until the cheese is melted to your liking. Enjoy
Variations of a similar theme:
For those who are vegetarians instead of a chicken stock or beef stock
just use water for a truly vegetarian style meal.
Also you can use cinnamon and a little white pepper for spicing if
you prefer.
Keep in mind that Cheddar is rather nice but their are other types
of cheese if you feel adventurous.