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Mozzarella & Plum Tomato Lasagna with Chili

Mozzarella & Plum Tomato Lasagna with Chili

 

Preparation time: 10 minutes
Cooking time: 20-30 minutes

Serves 4

  • butter or vegetarian margarine, for greasing

  • 6 no pre-cook sheets lasagna verde

  • 10 large plum tomatoes

  • 125 g (4 oz) mozzarella cheese, sliced

  • 1 x 125 g (4 oz) vegetarian goats' cheese, sliced

  • 1 small bunch oregano, chopped

  • a few drops of chili-flavored oil salt

  1. Grease a rectangular 1.2 liter 1 (2 pint) ovenproof dish and line it with 2 sheets of lasagna, cutting them to fit if necessary.

  2. Slice 6 of the tomatoes and arrange half the slices over the lasagna, packing them in well.

  3. Sprinkle with salt and add a few slices of mozzarella and goats' cheese and some oregano.

  4. Lay 2 more lasagna sheets on top and cover with the remaining tomato slices, half the remaining cheese slices and the remaining oregano. Top with the 2 remaining lasagna sheets.

  5. Cut the remaining tomatoes into L wedges, and scatter them over the pasta with the remaining cheese.

  6. Drizzle with the chili-flavored oil and cook in a preheated oven, 200C (400F) Gas Mark 6, for 20-30 minutes. Remove from the oven and leave to rest for 10 minutes before serving.

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