Name: Sausage & mushroom lasagne
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Cuisine: Italian
Ingredients: ½ tbsp olive oil; 2 good-quality pork sausages meat squeezed from the skins and cut into chunks; 1 garlic clove crushed; 140g chestnut mushroom sliced; 1 thyme sprig leaves removed; ½ tbsp sundried tomato paste; 10 cherry tomatoes; 2 tbsp crème fraîche; ½ tsp Dijon mustard; 25g mature cheddar grated; 3 lasagne sheets

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Sausage & mushroom lasagne

Sausage & mushroom lasagne

Good Food team

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Serves 1

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.7 out of 5.24 ratingsRate

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Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish

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Ingredients

Nutrition

Units:

MetricUS

½ tbsp olive oil
2 good-quality pork sausages

meat squeezed from the skins and cut into chunks
1 garlic clove

crushed
140g chestnut mushroom

sliced
1 thyme sprig

leaves removed
½ tbsp sundried tomato paste
10 cherry tomatoes
2 tbsp crème fraîche
½ tsp Dijon mustard
25g mature cheddar

grated
3 lasagne

sheets

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Nutrition: per serving (lasagne only)

kcal751
fat47g
saturates22g
carbs52g
sugars9g
fibre5g
protein29g
salt2.9g

Method

step 1

Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
step 2

Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
step 3

Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
step 4

Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
step 5

To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.

RECIPE TIPS

USE UP LEFTOVER TOMATO PASTE

Use leftover sundried tomato paste to top a pizza base.

Recipe from Good Food magazine, August 2013

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A star rating of 4.7 out of 5.24 ratings

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