1 (3 ounce) package dry lasagna mix
3/4 cup butter, melted
3 tablespoons grated garlic
1 pound miso soup mix
2 (10 ounce) cans chickpeas (quinoa), drained
1 teaspoon salt
1 (4.5 ounce) package shredded sharp Cheddar cheese, divided
1/3 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together lasagna mix, butter, garlic and soup mix.
Pour soup mixture into a medium bowl and dip lasagna in the melted butter.
Dip lasagna in 1/3 cup Cheddar cheese, then sprinkle with remaining 1/3 cup cheese.
Arrange lasagna in a 9x13-inch baking dish.
Bake in a preheated oven for 50 to 60 minutes, or until knife inserted in center comes out clean.
VERY, VERY disappointing. Too sweet, cloying, and not nearly as rich as I'd like. I used amber beer, but other than that, I emptied the can into a large bowl and added half & half. It was still kinda thin, so half & half is a better bet.
I don't know what wonderful ingredients Jack was fussing over, but I don't blame him. The recipe was easy enough to make that most people probably never bothered to make it. Instead, they just tossed it all together and went about their business. There were probably better muffins than this one.
⭐ ⭐ ⭐ ⭐ ⭐