Four Cheese Lasagna

Lasagna originated in Italy during the Middle Ages and has traditionally been attributed to the city of Naples. When customers think of classic Italian food, a lasagna rates very highly. We’ve turned tradition slightly on its head here, moving away from the expected meat filling, and added a variety of soft and hard cheeses. These add a deliciously creamy texture. We like to think of it as the lasagna version of the four cheese pizza. Ideal for vegetarians, and winter evening menus, when comfort food is a must.

INGREDIENTS:

1. Egg Lasagna, Rummo

2. Whole Taleggio DOP, Castelli

3. Torta di Gorgonzola & Mascarpone, Castelli

4. Cacetto Affumicato, Latteria Sorrentina

5. Parmigiano Wedge, Castelli

6. Fior di Latte Mozzarella Balls, Latteria Sorrentina

7. Goat Cheese Natural Discs, DeJong

8. Chives

9. Whole Milk

10. Spring Onion

11. Unsalted butter

METHOD:

Pre-cook the Rummo lasagna sheets. Then using an ovenproof dish, layer the lasagna and combine with the taleggio, gorgonzola, goat's cheese, cacetto and fior di latte. Add in the chives and spring onion to the layers. Top with some more fior di latte, mozzarella and parmesan. Bake in a pre-heated oven for around 20 minutes, or until the cheese is golden and bubbling on the surface.