recipes++

Three Cheese Lasagne

Serves 4

Ingredients

  • 280g mascarpone
  • 200mls double cream
  • 80g grated parmesan
  • 350g lasagne sheets (preferably green spinach)
  • 350g mozzarella
  • salt, pepper, nutmeg

For the roast tomato sauce

  • 900g ripe plum tomatoes, halved
  • 1 tbsp butter
  • 2 garlic cloves, sliced
  • 10 fresh basil leaves

For the vegetable filling

  • 450g chestnut mushrooms, whole or halved
  • 1 large green pepper, deseeded and chopped
  • 1 large yellow pepper, deseeded and chopped
  • 1 garlic clove, crushed

Method

  1. Preheat the oven to 190.
  2. Make the tomato sauce. Put the tomatoes, cut side down, in a roasting tin. Roast for 10-15 mins.
  3. Turn the tomatoes, add the butter, garlic and seasoning. Cook for a further 5 mins, then add the basil and roast for 15-20 mins. Blitz under smooth.
  4. When the tomatoes have gone in for the last 15-20 mins, roast the peppers, mushrooms and garlic in another tin with a bit of olive oil.
  5. Meanwhile, melt the mascarpone in a pan over a low heat. Add 55g of the parmesan and the cream. Season with S&P and nutmeg.
  6. Grease an ovenproof dish and spoon in a layer of tomato sauce. Add a layer of lasagne, trying not to let the sheets overlap.
  7. Layer as follows: mascarpone sauce, mozzarella, tomato sauce, lasagne, mascarpone, vegetables, mozzarella.
  8. However you choose to layer the lasagne, finish with a final layer of tomato sauce, then lasagne sheets and a thick layer of mascarpone. Sprinkle with the remaining parmesan. Bake for 20 minutes until golden and bubbling.