Super-cheesy Lasagne

(served 6! but you’ll serve more)

12 sheets lasagne noo­dles
1 1/2 pounds tra­di­tional Eng­lish sausage
3 tbsps olive oil
6 cloves gar­lic, minced
1 white onion, minced
3 soup-size cans whole toma­toes
2 tbsps Ital­ian sea­son­ing
250 grams each: mas­car­pone, ricotta, grated ched­dar
3 balls moz­zarella, grated
1 cup grated parmesan

In a large skil­let, stir fry the gar­lic and onion in the olive oil until soft. Add the sausage and cook thor­oughly. Then, hold­ing each can over the skil­let, lift out the toma­toes in your hands and crush into the skil­let. Add the juice. Add the sea­son­ing and stir thor­oughly and cook down. Mean­while, spray a 9x13 glass dish with non­stick spray (a must!) and cover the bot­tom with noo­dles. Mix the mas­car­pone with the ricotta and ched­dar. Spread about a third of the mix­ture over the noo­dles, and then spread over a third of the tomato sauce and half the parme­san and half the ched­dar. Keep lay­er­ing noo­dles and sauce and cheese, end­ing with noo­dles. Top with the rest of the grated ched­dar and parme­san and bake for 45 min­utes in a slow-ish oven, per­haps 350 degrees.

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One Response to “Super-cheesy Lasagne”

  1. Kristen in London » Blog Archive » exam­i­na­tion nerves set­ting in:

    […] Super-cheesy Lasagne 06/21 […]

    June 21st, 2010 at 7:32 am

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