4 flavour lasagna


Approximately 190 g (6 1/2 oz) piece of Allégro Soft ripened, cut in 4
30 ml (2 tblsps) olive oil
1 small onion, chopped
2 fresh tomatoes, chopped
5 ml (1 tsp) dried basil
Salt and pepper
30 ml (2 tblsps) butter
1 garlic bud, finely chopped
227 g (8 oz) mushrooms, sliced
30 ml (2 tblsps) white wine
5 ml (1 tsp) dried parsley
130 g (5 oz) sliced turkey
12 lasagna noodles, precooked
500 ml (2 cups) homemade or canned tomato sauce


Preheat oven to 180ºC (350ºF).
In a small pan, cook the onion in the olive oil until it is just turning transparent. Add the tomatoes and cook for 5 minutes, stirring occasionally. Add the basil, salt and pepper. Set aside.
In a pan, cook the mushrooms and garlic in the butter at high heat until golden. Add wine, parsley, salt and pepper. Stir well until the liquid evaporates. Set aside.
In a small pan, cook turkey slices until darker in colour.
Spread 1/5 of the tomato sauce in an ovenproof platter. Place 3 lasagna noodles. Cover with tomato mixture. Finish with 1/5 sauce. Repeat the operation with the turkey and then the mushrooms. Finish with the remaining sauce. Cover and bake for 40 minutes. Uncover and place 4 pieces of Allégro Soft ripened cheese. Melt for 5 to 10 minutes.
Let stand for 5 minutes before serving.
Preparation time: 15 minutes
Cooking time: 60 to 65 minutes*
Serves 4

*including cooking pasta