Hello my dears,
Yes you read correctly! Corn beef lasagna :). I came up with this concoction because one day I cooked corned beef with some baked beans and oregano and it tasted soooo delicious I figured why not try a lasagna?
This recipe takes half the time of a regular beef lasagna because the meat takes all of 5-10 minutes the cook. The chunk of the work is in the veges. Anyway, without further due, let me show you guys how I did this.
You will need:
- 1 Tin Corned Beef
- 1 Large Carrot
- 2 Sweet Peppers
- 2 pimentos
- 1 onion
- 2 cloves garlic
- 2 tbsp fresh seasoning
- 1 cup water
- Oregano
- 2 tbsps ketchup
- Basil
- Thyme
- 1 tin baked beans
- 2 tbsps oil
- 1 lb grated cheese
- 1 box lasagna
- 2 dashes red food colouring
Method:
In a large pot, bring 4-6 quarts of salter water to a boil. Add WHOLE lasagna sheets, boil , strain then set aside. Ensure lasagna sheets are separated from each other to prevent them sticking together.
Next, in a metal skillet, heat up the 2 tbsps of oil, then sautee the veges for 3 minutes. Add in the corned beef and crush well while mixing into the veges. Allow to cook for a couple minutes, then add in the water, ketchup and herbs. Add salt to your desired taste and cook for another 3 minutes. Next, we add in the baked beans including the brine it was soaked in (usually ketchup based) and cook for five minutes, then turn off stove. Add 2 dashes of red food colouring ( optional ) for a bright colour.
Now, we begin to prepare the dish. Lightly grease the pyrex dish ensuring all the corners and sides are covered. Lay down 1 layer of lasagna, 3 pot spoons of the corned beef mix and spread. Add the grated cheese on top then add a new layer of lasagna and repeat the steps. Finish off with grated cheese and oregano on top.
Now we bake the lasagna for 25-30 mins at 420F.
Remove from the oven and let cool. Let the pie cool before slicing ( I didn’t in this instance as I was too excited)
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