THE best tip for a rich tasting, delicious, quick lasagne.
Course Main Course
Keyword easy, family meals, midweek meal, simple
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6people
Cost £
Ingredients
250glasagne sheetsfresh pasta is nicest (you can get them in any supermarket) but I also use dried pasta as well)
8(quality) sausages
1onion (sliced and diced)
2tbspolive oil
400gtinned chopped tomato or Passata (have an extra can of tinned tomatoes handy, no need to be stingy)
2large handfuls of mushrooms (roughly chopped)I use white button or field... whatever is easy to come by
600mlcreme fraiche (but you can do it with 300ml)
125gmozzarella
200ggrated cheddar cheeseor enough to cover the last lasagne layer before cooking
Instructions
Pre-heat your oven to 180°C / 356°F / Gas Mark 4
In a frying pan, on medium head add 2-3 tbsp olive oil fry off the onion for a few minutes until they have softened
Slice the sausage skin down the centre so you can pull out 'knobs' of sausage meat and fry off in the pan with the onion.
Add in the chopped mushrooms, give everything a stir around and then finally add in the creme fraiche. Stir through and let it simmer for a minute or two.
Now, build your lasagne in a oven dish.
Add a couple of spoonfuls to the dish first, then on top, scatter some generous 'nuggets' of mozzarella - just pull it a part with your fingers. In the gaps, spoon some tinned tomato. Add some sheets of lasagne pasta to cover. Repeat.You will do this twice and on second pasta layer, you add the final sausage meat mixture, mozzarella, tomatoes and then cover all of it with grated cheddar cheese and a bit of cracked pepper.
Cook for 30-35 minutes until the sauce is sizzling at the sides and the cheese looks melted and gooey.Serve up!