Ingredients
-
10 g
Butter
(for greasing)
Alternative: vegan butter
- 6 piece Lasagne sheets (dried) (softened in hot water)
-
75 g
Cheddar cheese
(grated)
Alternative: vegan mozzarella
- 1 tbsp Olive oil
-
450 g
Pork sausage meat
(browned)
Alternative: firm tofu
- 1 tbsp Plain flour
- 1 piece Red chilli (deseeded and finely chopped)
- 2 clove Garlic (crushed)
- 250 g chestnut mushrooms (sliced)
-
200 ml
crème fraîche
Alternative: plant-based sour cream
- 100 g Spinach (roughly chopped)
- 500 g Tomato passata
- 2 tbsp Sun-dried tomato paste
- 1 tsp Light muscovado sugar
- 1 tbsp Thyme (fresh, chopped)
- 1 tbsp Sage (fresh, chopped)
- 0 Salt (to taste)
- 0 Black pepper (to taste)
Instructions
-
Preheat oven to 200°C (180°C Fan) / Gas 6. Grease a 30×20cm shallow ovenproof dish (about 2.25L).
-
Soak dried lasagne sheets in recently boiled warm water to soften while you prepare the sauces.
-
Pork & spinach sauce: Heat olive oil in a large non-stick frying pan. Add sausage meat and brown over high heat, breaking it up as it cooks (5-10 minutes). Sprinkle in plain flour and fry 1 minute.
-
Add chopped red chilli, crushed garlic and sliced mushrooms; fry about 5 minutes.
-
Stir in crème fraîche and chopped spinach. Bring to the boil and bubble 2-3 minutes. Season well with salt and black pepper; set aside.
-
Tomato sauce: In a bowl, mix passata, sun-dried tomato paste, light muscovado sugar, chopped fresh thyme and sage. Season with salt and black pepper.
-
Drain the softened lasagne sheets.
-
Assemble: Spoon one-third of the pork-spinach sauce into the dish, top with one-third of the tomato sauce, then arrange half the lasagne sheets on top. Repeat with two more layers of sauces and one more layer of lasagne sheets. Sprinkle over grated cheddar.
-
Bake until pasta is tender and the top is golden-brown and bubbling around the edges.
-
Serve immediately.
Reviews & Comments
Leave a Comment