I’m not a cooker by nature, or a baker or a cleaner or a candlestick maker… but I love good food with a twist.  When I do cook, I will often start with a known recipe and add ingredients I like while omitting those I don’t.  I usually double the onions, garlic, butter and spice.  Mmm… butter and spice!

Anyhooters… Today’s concoction started with an honest attempt at an established recipe, but then I got diverted by curry while searching for garlic powder!  Mmmm… curry.  I sniffed it.  I thought yeah, curry lasagna, baby, coming right up!  I started with my ma’s trusty lasagna recipe and altered it thusly:

Ingredients:
-1 lb lean ground beef (but I bet no-lean or pork or vegan substitute would work too)
-1 med onion chopped (or 4) (I also added minced garlic because I like garlic in everything.  Probably even in cupcakes.)
-salt, pepper, garlic powder (I used salt for good measure and 2tbsp of the curry powder pictured above)
-1 (700ml) jar pasta sauce
-1 can cream-of-mushroom soup (This is my ma’s secret to a creamy mellow lasagna that will cause a warm happy hum throughout your entire being especially the mouth and belly parts.)
(I used a container of Ricotta cheese instead, in case the mushroom with curry was too much… however, I may experiment with both next time!)
(Vegans, substitute your preferred alternative to mellow creamy goodness– or stop the vegan nonsense and join the dark side pronto!)
-mozzarella cheese slices— or shredded (I use a mozza-cheddar mix because cheddar is mmmmm-mmmm-gooooood!  Vegans, see instructions above)
-parmesan cheese (Vegans… you get the drift)
-oven-ready lasagna noodles (unless you prefer homemade or other such business you must cook beforehand)

*The 2tbsp amount of curry powder I used resulted in a very mild curry flavour that would be enjoyed by anyone, even non-curry lovers.  I think next time I’ll double the curry amount and see how that turns out.

Directions:
Stir fry meat or like substance, onions, garlic, spices.  When meat is fully cooked, add pasta sauce with 1/2 cup water.  Stir in undiluted mushroom soup (or ricotta).  Layer in casserole dish: meat sauce, parmesan, cheese mix, layer of noodles, meat sauce, parmesan, cheese mix, layer of noodles, meat sauce, parmesan, cheese mix.  Bake 350 F one hour covered with lid or foil. Uncover and bake another 15 minutes to brown cheeses.  Mmmmm-mmm enjoy!

This is what it looked like when I ate it: