Any of our friends that were coming to stay for the weekend knew they were going to get my twist on a classic lasagne, using sausages instead of classic mince. This is a great recipe to smuggle more vegetables into a child's diet too.
Serves
8
Prep Time
20 minutes
Cook Time
45 minutes
Perfect to make in advance and leave in the fridge. If you are worried about the pasta being too hard you can soak it in water while you make the sauces.
Ingredients
| The Meaty Bit | |
| 3 x | EW Sausage Packs |
| 250g x | Button Mushrooms |
| 150g x | Baby Spinach |
| 3 x | Garlic Cloves |
| 300ml x | Creme Fraiche |
| 1 tbsp x | Plain Flour |
| 150g x | Cheddar Cheese |
| 6 - 8 | Lasagne Sheets |
| 1 x | Red Chili |
| To Taste | Salt & Pepper |
| Tomato Sauce | |
| 500g x | Passata |
| 1 tbsp x | Fresh Sage |
| 1 tbsp x | Fresh Thyme |
| 1 tbsp x | Sugar |
| 2 tbsp x | Tomato Paste |
tomato sauce by mixing together the passata, chopped sage and thyme (you can use dried if you don’t have fresh), tomato paste and sugar. Once mixed together season with salt and pepper then put to one side.
main lasagne. First brown up all the sausage meat, you will need to squeeze it out of the skin and into the pan. Break up the sausage with a wooden spoon, it might be easier to use two to speed the breaking up process.
of the meat is browned you can add in the flour, chili, button mushrooms, crushed garlic, creme fraiche, spinach (you can use normal if you can’t get your hands on baby) then let it simmer away for a few minutes.
and spread your meaty mixture on the base followed by the tomato sauce on top. Then place the pasta sheets (we are a fan of lentil sheets so it is gluten free and higher in fibre) across the tomato layer. You can repeat this until you have run out of sauces.
of the final tomato layer add the grated cheddar cheese. Cover in foil and then pop in the preheated oven ( 200C/180C Fan/Gas 6) for 30 minutes. Check and remove the foil then leave the cheese to crisp up on top.
to serve it with petit pois and garlic bread.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |