Extra Cheesey Lasagne

…for a Birth­day Girl

(serves at least 6)

1 box lasagne sheets
2 tbsps olive oil
5 cloves gar­lic, minced
1 white onion, minced
1 pound beef mince
2 soup cans peeled plum toma­toes, crushed by hand
2 tbsps Ital­ian sea­son­ing
dash red wine
2 balls moz­zarella
1 cup grated ched­dar cheese
1 cup mas­car­pone
1/2 cup grated pecorino or parmesan

Saute gar­lic, onion and beef mince in olive oil, then add toma­toes, sea­son­ing and wine and sim­mer until thick and NOT juicy. Set aside.

Cook lasagne sheets. Spray a deep dish with non­stick spray and place in bot­tom one layer of pasta. Spread with beef mix­ture and sprin­kle with ched­dar, then one layer of moz­zarella slices. Top with another layer of pasta sheets, over­lap­ping if nec­es­sary (you want to use the whole box, 10 sheets or so). Top with more grated cheese, more moz­zarella and the whole con­tainer of mas­car­pone. Top with more lasagne sheets and the remain­der of the meat mix­ture, fin­ish­ing with a layer of cheese and sprin­kling with pecorino or parme­san. Bake for 1 hour at 350 degrees. Absolute heaven.

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One Response to “Extra Cheesey Lasagne”

  1. Kristen in London » Blog Archive » then we hit Wales:

    […] Extra Cheesey Lasagne 06/21 […]

    June 21st, 2010 at 6:08 am

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