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Lasagna with Tomato and  Two Cheeses
Serves 4
  • 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:
  • 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.







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