Lasagna with cheese toasts and tomato soup

Ingredients:

• 165 g butter, room temperature
• 18 slices white or whole grain bread
• 1.5 tbsp. coarsely grated cheddar (about 140g)
• 1.5 tbsp. coarsely grated mozzarella (about 140 g)
• 1 bunch shallots, thinly sliced ​​(1/2 cup)
• 2 cans (300 g each) of concentrated tomato soup
• 1 cup whole milk
• 5 large eggs

Preparation:

1. Preheat oven to 200°C.
2. Brush both sides of each slice of bread with softened butter and arrange the slices on 2 baking sheets. Bake, turning halfway through, until toasted and golden brown, about 15 minutes.
3. Line the bottom of a 13 x 9-inch baking dish with 6 slices of toasted bread. Combine the cheddar and mozzarella in a bowl. Sprinkle the toasts evenly with about 1 cup of the cheese mixture and a third of the chopped shallot, then grind the top a few times with a pepper grinder. Repeat, forming another layer of 6 toasts, 1 cup of cheese, a third of the shallot, and ground black pepper. Top with the remaining slices of toasted bread.
4. In a large bowl, whisk the tomato soup with the milk and eggs until smooth. Pour the mixture evenly over the toast, ensuring all the toasts are covered. Sprinkle with the remaining cheese and shallots.
5. Bake the lasagna until it's bubbly around the edges and brown spots appear on top, about 35 minutes. Let it rest for 5 minutes, then cut into squares and serve.
   
   

   Note

   
   Store leftovers, covered, in the refrigerator. Before reheating, cut the lasagna into slices. Reheat in the oven or mini-oven at 350°F (177°C) until the cheese is melted.