Any kind of sausage can be used here, but chorizo lends a spicy edge which goes fabulously with the creamy taleggio.
Preheat the oven to 200C. Strain the tomatoes into a sieve set over a bowl. Spoon some of the juice into the base of a heatproof dish then place four of the lasagne sheets on top.
Scatter over half of the chorizo, cherry tomatoes and juice, a few sage leaves and spoon over about a quarter of the mascarpone along with a quarter of the Taleggio and some salt and pepper.
Top with a second layer of lasagne sheets followed by the same filling again. Finally cover with a last layer of lasagne.
Dot the mascarpone and Taleggio on top of the lasagne and scatter over some Parmesan.
Set the dish on an oven-tray and bake for 30 minutes until bubbling and golden.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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