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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Mascarpone cheese works a treat with lasagne

Tomato and mascarpone lasagne
Not only a great vegetarian dish, but also relatively cheap to produce and very popular. Serve with a green leaf salad.

Ingredients
Serves 4
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 tbsp olive oil
8 large ripe tomatoes,
3 small courgettes, topped, cut up and blanched
1 handful fresh basil,
torn up
Salt and freshly ground black pepper
1 pack dried lasagne
250g mascarpone
1 ball mozzarella, cut up.

Method
Preheat the oven to 190C/ 375F / gas 5. Put the onion, garlic and olive oil in a frying pan and cook gently for about three minutes or until the onion is soft. Peel the tomatoes by spearing each one with a knife and then putting them into a saucepan of boiling water. After one minute, or when the speared skin opens, drain and run under cold water. Peel with your hands and then chop the tomatoes up. Add the onion mixture, courgettes, the fresh basil then season with salt and pepper.
Pour a layer of the vegetable sauce into a large baking dish and cover with a layer of lasagne sheets. Then spread over some of the mascarpone and dot over some mozzarella pieces. Repeat this three times, ending with a layer of the tomato sauce and topping this with the remaining cheeses. Grind over some black pepper and bake in the oven for about 40 minutes or until the lasagne sheets are soft and the top is golden brown and bubbling. Serve hot.

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