Sausage & mushroom lasagne

Contains pork – recipe is for non-Muslims only
Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish

  • Prep:10 mins
    Cook:35 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 751
  • fat 47g
  • saturates 22g
  • carbs 52g
  • sugars 9g
  • fibre 5g
  • protein 29g
  • salt 2.9g

Ingredients

  • ½ tbsp olive oil
  • 2 good-quality pork sausage, 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 tomato
  • 2 tbsp crème fraîche
  • ½ tsp Dijon mustard
  • 25g mature cheddar, grated
  • 3 lasagne sheets

Tip

Use up leftover tomato paste

Use leftover sundried tomato paste to top a pizza base.

MPU 2

Method

  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.

  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.

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

  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.

  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.

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