Five Cheese Lasagna

For this I adapted my four cheese pasta recipe to use it as a sauce in place of bechemal/mozerella. I then added a fifth cheese on top because you can't have lasagne without mozerella! Cheese makes everything better.

For my own tastes next time I'm upping the gorgonzola in place of some of the marscapone.

Ingredients

For the meat layer

• 700g minced beef and pork

• Lasagne sauce of your choice

• Anything else you like to add to your lasagne – I use a stock cube, a splash of red wine, Italian herbs and any veg I feel like

For the cheese layer

• 100g Gorgonzola Cheese

• 100g Taleggio Cheese

• 100g Mascarpone Cheese

• 3-4 tbsp Parmesan Cheese

• 160ml whole milk

Other

• Lasagne sheets

• Mozzarella slices

Method

1. Cook your meat layer as you usually would.

2. Add the milk, gorgonzola and taleggio to a pan and heat gently to combine. This should be a slow process so the cheese doesn’t burn.

3. Add the mascarpone cheese and keep stirring.

4. Remove the pan from the heat and add the parmesan and stir through.

5. Assemble the lasagne:

   1. Meat layer

   2. Pasta sheets

   3. Cheese sauce

   4. Meat layer

   5. Pasta sheets

   6. Cheese sauce

   7. Mozzarella slices

6. Bake for 40 minutes at 180C.