David's Recipe for Mixed Drink Lasagna

Quiche-like, and can be served hot or lukewarm.

Main Course, American

  • Approximately 28 sheets (3/4 box) "pre-cooked" lasagne
  • Olive oil for the pan
  • 1/2 cup flour
  • 12 eggs
  • 1 quart beer
  • 1/2 cup brandy
  • 1/4 coffee spoon cayenne pepper
  • 1/8 coffee spoon salt (This quantity is very approximate, since it depends greatly on the cheeses.)
  • 1 kg mild cheddar cheese, grated
  • 300 grams mozzarella cheese, grated
  1. Preheat the oven to low. Open the beer, so that some of the gas will leave it and some of the alcohol will evaporate while you're working.
  2. Mix the eggs into the flour thoroughly, one at a time.
  3. Add the beer in two or three spills, stirring it in well after each.
  4. Add the brandy, cayenne, and salt, and stir them in well.
  5. Add the cheeses in at least four or five parts, stirring it in well after each.
  6. Oil a high-walled cookie sheet thoroughly, being careful to include the walls. (Mine is about 37 x 33 cm.)
  7. Tesselate the bottom of the cookie sheet with the lasagna, as one usually does with lasagna. (Sounds strange, but that is the shortest way to describe it, isn't it?)
  8. Ladle the cheese mixture evenly over the pasta layer, including the edges.
  9. Add a second pasta layer and a second cheese layer, and then a third layer of each.
  10. Bake for 25 minutes.
  11. Turn the oven up to high, and bake for another 20 minutes, until the lasagna browns slightly.
  12. Turn off the oven and allow to cook in the remaining heat for 10 minutes before cutting with a sharp knife and serving.

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