Use leftover sundried tomato paste to top a pizza base.
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.
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.
Put the crème fraîche, mustard, most
of the cheddar and a little seasoning in
a pan and melt together over a low heat.
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.
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.