Recipe: Easy does it

Hash browns creamy lasagna

Preparation time : 10 mins,     Cooking time : 30 mins,      Serves 2 adult (generously)

The ingredients: (suitable for vegetarian)

1 packet Simplot Mini hashbrowns

1 cup Leggo's Alfredo Creamy Pasta Sauce
1 can cream of mushrooms soup
1 cup frozen peas
1 cup shredded mozzarella cheese.
1 cup panko (Japanese bread crumbs)
2 large onions
4 garlic clove
1 tbs dried basil & oregano
(no salt or seasoning is required when using mozzarella cheese and creamy pasta sauce)

This is the easiest & quickest lasagna because most of the work is done by the lovely  and ingenious oven.
You could also prepare this in advance and pop it into the refrigerator. When you are ready, just toss it into the oven and dinner will be served in 30 minutes. 

This dish would definitely qualify for Jamie's 30 minutes meal but he may not approve of the pasta sauce in a jar. For that, we will have to turn to Nigella, who has no problems with shortcuts. She's my kinda gal.

Let's get it started now (by Black eyed peas)

In a large pot, add oil and heat.
Chop onions and garlic, saute till fragrant and golden brown. Add the mushrooms soup, dried herbs, the Leggo's creamy pasta sauce and frozen peas. Stir on low heat for a couple of minutes or until everything has combined well and remove from heat.

Arrange the contents of Simplot Mini hashbrowns in an oven proof casserole dish and then pour half of the sauce over it. Arrange the remainder Simplot Mini hashbrowns and repeat with the sauce. Keep doing this till all hash browns and sauce has been used.
In a separate bowl, mix mozzarella and panko. Spread it over the creamy hash browns, evenly.

Transfer this prepared dish into the oven and bake for 20-30 minutes at 220'c. If you notice it turning brown, bring it down to 170'c (after the first 20 minute) for another 10 minutes.

The results, golden brown, simple yet delicious food for the whole family to feast upon.
You have now, in your possession a dish that has everything you need, to satisfy a growing baby, toddler and an adult.
After my fiasco with my many failed attempts in making the best, baby friendly food, I have learnt and it has been embedded in my memory, to keep it simple.

I share with you a simple to follow, picture guide.
Have a fun while you at it and get your little ones to help too.

Time saver; garlic mincer from IKEA

Saute garlic & onions

Adding Leggo's creamy pasta sauce & mushroom soup while babywearing

My lasagna sauce after adding dried herbs

Frozen peas, direct from the freezer (can you see some ice?)

My sous chef , working hard & safe

Mix panko & mozzarella

Arrange like you would assemble lasagna

Ready for the oven (or cling wrap it and toss into the refrigerator for later use)

Baking deliciously in the oven while emitting tempting aroma

Dinner is served!

My worst food critic approves of it.

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