Pasta, Noodles and Rice Recipes - Mozzarella and Plum Tomato Lasagne with Chili Recipe

Ingredients

Serve 4

• 6 sheets of lasagne verde

• 10 large plum tomatoes

• 125 g/4 oz mozzarella cheese, sliced

• 125 g/4 oz goats' cheese, sliced

• small bunch of oregano, chopped

• a few drops of chili-flavored oil

• salt

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Method:

1. If using dried lasagne, cook until al dente, drain and pat dry. Line a buttered rectangular 1.2 liter/2 pint ovenproof dish with 2 sheets of lasagne, cutting them to fit if necessary.

2. Slice 6 of the tomatoes and arrange half of the slices over the lasagne, packing them in well. Sprinkle with salt and add a few slices of mozzarella and goats' cheese and some oregano.

3. Lay 2 more lasagne sheets on top and cover with the remaining tomato slices, half of the remaining cheese slices and the remaining oregano. Top with the remaining lasagne sheets.

4. Cut the remaining tomatoes into wedges, and scatter over the pasta with the rest of the cheese.

5. Drizzle with the chili-flavored oil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20-30 minutes.

6. Remove the lasagne from the oven and leave to rest for 10 minutes before serving.