Four cheese lasagne

Name: Four cheese lasagne
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 250g pepperoni or cooking chorizo, sliced; 2 tbsp red wine vinegar; 2 x 400g cans cherry tomatoes; 1 tsp caster sugar; 1 tbsp chopped fresh oregano; Handful fresh basil leaves, shredded; 2 x 125g mozzarella balls, torn; 60g Provolone or Cheddar, torn; 175g blue cheese, eg Gorgonzola, crumbled; 50g grated Parmesan; 12 (330g) fresh lasagne sheets or buy some ready-made

Published: 30 Apr 10
Updated: 18 Mar 24

Test kitchen approved

A truly indulgent, cheesy lasagne is made with mozzarella, provolone, blue cheese and parmesan… and a hit of spicy pepperoni.

But if it’s a traditional recipe you’re after, look no further than our popular classic lasagne.

Serves 6
Takes 20 minutes to make, about 1½ hours to cook

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Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g pepperoni or cooking chorizo, sliced
2 tbsp red wine vinegar
2 x 400g cans cherry tomatoes
1 tsp caster sugar
1 tbsp chopped fresh oregano
Handful fresh basil leaves, shredded
2 x 125g mozzarella balls, torn
60g Provolone or Cheddar, torn
175g blue cheese, eg Gorgonzola, crumbled
50g grated Parmesan
12 (330g) fresh lasagne sheets or buy some ready-made

Method

Heat the olive oil in a large sauté pan. Add the chopped onion and garlic and fry gently for 10 minutes until soft. Add the pepperoni or chorizo and fry for 2-3 minutes.
Increase the heat, add the red wine vinegar, then stir in the tomatoes, sugar, oregano and 200ml water. Bring to the boil, season, then simmer gently for 15-20 minutes until the sauce has thickened. Stir in the shredded basil leaves and season. Mix all 4 cheeses together in a bowl.
Spread half of the chorizo sauce over the base of a 2-litre ovenproof dish. Top with a layer of lasagne sheets and scatter over half of the mixed cheeses. Repeat the layers, finishing with cheese. Cool, wrap in cling film, then freeze for up to 3 months.
Preheat the oven to 180°C/fan160°C/gas 4. Bake in the oven from frozen for 1 hour until bubbling around the edges.

Recipe from May 2010 Issue

Nutrition

Nutrition: per serving

Calories: 551kcals
Fat: 36.2g (19.8g saturated)
Protein: 31.2g
Carbohydrates: 26.8g (7.3g sugars)
Salt: 2.7g

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