1. Preheat the oven to 400°F Strain the canned tomatoes into a sieve set over a bowl. 2. Spoon some of the juice into the base of a heatproof dish then place four of the lasagna sheets on top. 3. Scatter over half of the chorizo, some of the cherry tomatoes and juice, and a few sage leaves. 4. Spoon over about a quarter of the mascarpone and top with a quarter of the fontina or mozzarella. Season with salt and freshly ground black pepper. 5. Top with a second layer of lasagna sheets, followed by the same filling again. Finally cover with a last layer of lasagna. 6. Dot the remaining mascarpone and fontina or mozzarella on top of the lasagna and scatter over the Parmesan. Set the dish on an oven tray and bake for 30 minutes, until bubbling and golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
