Extra Cheesey Lasagne

…for a Birth­day Girl

(serves at least 6)

1 box lasagne sheets
2 tbsps olive oil
5 cloves gar­lic, minced
1 white onion, minced
1 pound beef mince
2 soup cans peeled plum toma­toes, crushed by hand
2 tbsps Ital­ian seasoning
dash red wine
2 balls mozzarella
1 cup grat­ed ched­dar cheese
1 cup mascarpone
1/2 cup grat­ed pecori­no or parmesan

Saute gar­lic, onion and beef mince in olive oil, then add toma­toes, sea­son­ing and wine and sim­mer until thick and NOT juicy. Set aside.

Cook lasagne sheets. Spray a deep dish with non­stick spray and place in bot­tom one lay­er of pas­ta. Spread with beef mix­ture and sprin­kle with ched­dar, then one lay­er of moz­zarel­la slices. Top with anoth­er lay­er of pas­ta sheets, over­lap­ping if nec­es­sary (you want to use the whole box, 10 sheets or so). Top with more grat­ed cheese, more moz­zarel­la and the whole con­tain­er of mas­car­pone. Top with more lasagne sheets and the remain­der of the meat mix­ture, fin­ish­ing with a lay­er of cheese and sprin­kling with pecori­no or parme­san. Bake for 1 hour at 350 degrees. Absolute heaven.