Lasagna Bolognese with Creamy Gorgonzola, Fresh Mozzarella & Oven Roasted Tomatoes

Preheat oven to 375°F.

To roast tomatoes: Cut summer tomatoes into bite size pieces and place in an oven proof dish. Drizzle with olive oil, salt and pepper and roast for 30-45 minutes. Remove from oven and drain.

To prepare the sauce: Heat butter in a large pot over medium high heat. Add shallot and cook until tender. Add sirloin, salt and pepper and cook until browned. Add remaining ingredients and simmer for 30-40 minutes.

To prepare the filling: Combine gorgonzola and halved mozzarella balls until well combined.

To assemble: Place sauce on the bottom of a 2-4" hotel pan, follow with lasagna noodles, then CreamyGorg mixture and half of the roasted tomatoes. Repeat procedure once more and bake for 60-75 minutes or until bubbling and lightly browned.

Allow to cool for 15 minutes before serving.