12-33: Individual Beef Lasagna

Have you ever thought to make individual servings of lasagna? I’ve never thought to make lasagna in single servings and after attempting 12-33: Individual Beef Lasagna, I would not try it again. Join me, won’t you? Watch as I do my best to follow this recipe from deep within the minds of the wacky editors of Simply Delicious.

The example photo looks so elegant. The blue rimmed wine glass is excellent, I wish I had a set of those. The description is not hyperbolic when it says this is a completely new version of lasagna. It’s barely lasagna.

Following the TIPS section would have made this dish slightly better in my opinion. If the vegetable mixture was more than one note, it would have been a little more interesting. I only had carrots on hand at the time.

There’s no can of cream of mushroom soup in the ingredients shot because I’m going to use leftovers from a homemade cream of mushroom soup that Jamie cooked earlier in the week.

This is my first time using the new food processor to shred carrots. This entire hopper full of carrots shreds so easy and almost instantly. A food processor is a must have small appliance for every home chef.

Some of the baby carrots still made it past the shredder blade. I ran them through again and got some water boiling.

I put the noodles into the boiling water and chopped the green onions while the noodles cooked.

The smell of green onion is great. These sizzle for a few minutes in the oil until fragrant and soft.

After a few minutes in the pan, the carrot got slightly soft and took on the flavor of the green onion.

The noodles are boiling and I’ll drain them just before they are cooked through because they’ll also cook in the oven.

This wasn’t exactly cream of mushroom soup, but some kind of mushroom puree made from three different kinds of mushrooms, blended with some lactose free sour cream. I thinned it down with some milk to make it more soup-like.

Following the lasagna procedure, I put some sauce in the quarter sheet pans I chose to use.

The next layer is noodles. A full noodle stretches a little far for the pan, but it’s ok to fold back over a little.

This photo shows the next two stages. First, I add the sliced roast beef, then I put a layer of carrots and green onions on top. I think I was supposed to put a layer of sauce under the roast beef, but I figured the sauce on the bottom would suffice. (Hint: It didn’t. This dish needed more sauce all around.)

Another layer of noodles go in the lasagna dishes. The front noodle got really crunch because it got overcooked.

I topped the noodles as instructed with the rest of the soup. The soup is intended to cook down into the dish, however, my sauce was thick enough that it didn’t cook through. It mostly congealed on top of the noodles.

Finally, I topped it all off with shredded cheese and bread crumbs before tossing these into a 375 degree oven.

I don’t have a final photo of this dish, but this photo is the most appetizing view of this “interesting” lasagna dish. Once I cut into it, the dish started to fall apart…literally. The layers didn’t stick together well, probably from lack of sauce.

The beef, carrots, and mushrooms aren’t flavors you would usually find in lasagna. I tried to pick out my favorite elements, but they mostly didn’t work together very well. I ate probably one piece of this dish and had to throw the rest away.

GRADE: C-