Tomato Mozzarella and Mascarpone Lasagne

Whoopsie! Lil’ blip in the space-time continuum there. Resuming lasagne triple bill in  3….2….1….

We love this rich and creamy lasagne and have been returning to it for over a decade.

Elegant enough to serve to your friends, and no mucking about with white sauce either. Nothing but ups with this here baked layered pasta dish.

Talking of layers, this one has an unusual layering up going on so eyes down…

1 hr 15 mins | serves 6 | abc 


2 onions

2 cloves garlic, sliced

3 tins cherry tomatoes

bunch basil, torn

9 sheets lasagne

250g mascarpone

3 balls mozzarella, torn


Oven up to 190°C / gas 5. Sauté the onions in a little oil over a medium heat until soften but not browned, add the garlic for the last few seconds, give it a quick stir and in with the tomatoes. Do rinse out the cans with a splosh of water and whack that in too. Season, bang to the boil and bubble away on a low heat for 20mins or so, til the sauce is thickened and glossy. Remove from the heat and stir in most of the basil, check for seasoning and adjust if needed.

Pour 1/3 of the tomato sauce into a rectangular baking dish and cover with a layer of lasagne sheets. Dot 1/3 of the mascarpone over the lasagne and fill the gaps with 1 ball of mozzarella.

Pour more of the sauce over that, followed by a lasagne layer. Repeat with the cheese, then another layer of lasagne – so you have a real creamy layer with no sauce. Cover the sheets with the remaining tomato sauce, and dot with the remaining cheeses. Season and bung in the oven for 35-40mins so the cheeses are golden and bubbling.

Layer recap: tomato sauce, lasagne, cheeses, tomato sauce, lasagne, cheeses, lasagne, tomato sauce, cheeses. 

Garnish with freshly torn basil and a grind or two of pepper.


This recipe is from the first ever Olive magazine we bought, October 2005

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