One from my own personal recipes here. I've been told I make one mean lasagne so I tend to make one every now and then. This one was a bit different from the usual formula so I thought I'd share. Its incredibly easy!
I used the leftover ingredients from making the stock for mushroom ragout: onion, celery and carrot. I fried these just to reduce the moisture content from them and added some freshly chopped mushrooms I had leftover. In went a tomato and mascarpone sauce (shop bought; who has time to make their own??) and simmered for 5-10 minutes.
Next: layering! A couple of spoonfuls of the sauce, enough pasta sheets to cover and a dollop of cheesy white sauce (shop bought again) to spread over. And repeat. Three times. Finally, grated cheese tops off this dish before being baked in the oven for 30-40 minutes. Or until it looks like its going to explode over the top of the dish as mine always does. Simple!
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