Recipe Index

Ingredients

• butter, for greasing
• 6 large dried lasagne sheets
• 2¾ oz mature cheddar, grated
• 1 tbsp oil
• 1 lb pork sausage meat
• 1 tbsp plain flour
• 1 red chilli, deseeded and finely chopped
• 2 fat garlic cloves, crushed
• 9 oz chestnut mushrooms, sliced
• 7 fl oz full-fat crème fraîche
• 3½ oz baby spinach, roughly chopped
• salt and freshly ground black pepper
• 1 lb 2 oz passata
• 2 tbsp sun-dried tomato paste
• 1 tsp light muscovado sugar
• 1 tbsp chopped fresh thyme leaves
• 1 tbsp chopped fresh sage

Method

1. Heat the oven to 400°F and grease a shallow ovenproof dish, about 12x8 inches and 2½ inches deep, with the butter.
2. Soak the dried lasagne sheets in recently boiled warm water to soften while the two sauces are prepared.
3. Heat the oil in a large non-stick frying pan and brown the pork sausage meat over high heat for 5 to 10 minutes, breaking it up with two wooden spoons until golden.
4. Sprinkle the plain flour over the browned sausage meat and fry it for a minute.
5. Add the finely chopped red chilli, crushed garlic and sliced chestnut mushrooms to the pan and fry them for about 5 minutes.
6. Stir the crème fraîche and roughly chopped baby spinach into the sausage mixture, bring it to a boil, let it bubble for a couple of minutes, and season this pork and spinach sauce well with salt and black pepper.
7. Mix the passata, sun-dried tomato paste, light muscovado sugar, chopped thyme leaves and chopped sage in a jug for the tomato sauce, and season that mixture well with salt and pepper too.
8. Drain the softened lasagne sheets.
9. Spoon a third of the spinach sauce into the base of the greased dish, spoon a third of the tomato sauce over it, and arrange half of the lasagne sheets across the top.
10. Repeat those layers with two more thirds of both sauces and the remaining lasagne sheets, finishing with the last of the sauces.
11. Scatter the grated mature cheddar over the assembled express lasagne.
12. Bake the lasagne for 30 to 35 minutes, until its pasta is tender and its top is golden brown and bubbling around the edges, and serve it straight away.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data