| Lasagna with Tomato and Two Cheeses |
| Serves 4 |
| Ingredients: |
|
1 quantity of soft Soland Polenta, without butter
2 x 400g cans peeled tomatoes, with juice
100g gorgonzola cheese
2 cups bechamel sauce
75g gruyere cheese |
 |
| Method: |
|
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Pour the cooked polenta into a greased oblong baking tin.
When set, turn and slice into 1 cm slices.
In a lasagna dish, spread two thirds of the tomatoes with juice and layer with polenta.
Crumble the gorgonzola cheese over the polenta and cover with half the bechamel sauce
and another layer of polenta.
Sprinkle with the gruyere cheese and cover with the remaining bechamel sauce and tomatoes.
Bake in a 190oc oven for 50 minutes. |
