Serves 6


  • 7 ounces half-and-half
  • 5 1/2 ounces gorgonzola
  • 1 cup cottage cheese (or other fresh cheese)
  • 1 tsp. olive oil
  • 12 sheets of dried, or fresh, lasagne
  • 5 1/2 ounces goat cheese, sliced
  • 5 1/2 ounces mozzarella, sliced


    Preheat the oven to 350°. Heat the half-and-half in a saucepan over medium-low heat, crumble in the Gorgonzola and add the cottage cheese. Stir and allow the cheeses to gently melt into the cream for 5 minutes.

    Pour the olive oil and a little of the half-and-half/cheese mixture into the bottom of a 15 3/4-inch x 8-inch gratin dish. Lay 3 sheets of lasagne, side by side, and then alternate layers of cream and cheese mixture, sheets of lasagne, goat cheese, lasagne and mozzarella. Repeat the process, finishing with the half-and-half/cheese mixture and bake in the oven for 25 minutes. Allow to rest for 5 minutes before serving, as the hot lasagne will be very liquid.

    Excerpted with permission from Lasagne by Sandra Mahut, published by Hardie Grant Books October 2017, RRP $11.99 hardcover.

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