Any kind of sausage can be used here, but chorizo lends a spicy edge which goes fabulously with the creamy taleggio.


  • 400g can cherry tomatoes in their juice

  • 250g (12) fresh lasagne sheets

  • 200g chorizo sausage, diced

  • 10 fresh sage leaves

  • 250g mascarpone

  • 150g Taleggio, diced

  • 1 tbsp freshly grated Parmesan


  • 1.

    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.

  • 2.

    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.

  • 3.

    Top with a second layer of lasagne sheets followed by the same filling again. Finally cover with a last layer of lasagne.

  • 4.

    Dot the mascarpone and Taleggio on top of the lasagne and scatter over some Parmesan.

  • 5.

    Set the dish on an oven-tray and bake for 30 minutes until bubbling and golden.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 825kj
  • Fat Total 52g
  • Saturated Fat 26g
  • Protein 33g
  • Carbohydrate 55g
  • Sugar 6g
  • Sodium 1219mg

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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