INGREDIENTS
Ragu and spinach sauce
1 tbsp oil
450g pork sausage meat
1 red chilli, deseeded and finely chopped
2 fat cloves garlic, crushed
150g button mushrooms, sliced
1x 200ml carton full fat crème fraîche
100g baby spinach, roughly chopped
salt and pepper
Tomato and thyme sauce
1 x 400g can chopped tomatoes
2 tbsp sundried tomato paste
1 tsp demerara sugar
1 tbsp fresh thyme leaves
6 sheets, about 75g, quick cook white lasagne or fresh lasagne sheets
50g strong cheddar cheese, grated
Recipe continues
METHOD
Preheat oven to 200C/Gas 6/180 Fan and grease a small lasagne dish.
Heat the oil in a large non-stick frying pan, add sausage meat and brown over a high heat until golden, breaking up the mince with two wooden spoons. Add chilli, garlic, mushrooms, spinach and creme fraiche and fry on a high heat for a few minutes. Season well and set aside.
To make the tomato sauce, measure all the ingredients into a jug and season well. Divide the ragu sauce into three and spoon one third into the base of the dish. Spoon one third of the tomato sauce on top, at random and arrange half the pasta sheets over the tomato sauce.
Repeat using two more layers of ragu and tomato sauce and one of pasta. Sprinkle over the grated cheese. Bake in preheated oven for about 20-30 mins or until golden brown, bubbling around the edges and the pasta is tender.