Sausage & mushroom lasagne

Sausage & mushroom lasagne

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 1

Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish

Nutrition and extra info

Nutrition info

Nutrition per serving (lasagne only)

kcalories
751
protein
29g
carbs
52g
fat
47g
saturates
22g
fibre
5g
sugar
9g
salt
2.9g

Ingredients

  • ½ tbsp olive oil
  • 2 good-quality pork sausages, meat squeezed from the skins and cut into chunks
  • 1 garlic clove, crushed
  • 140g chestnut mushrooms, sliced
  • 1 thyme sprig, leaves removed
  • ½ tbsp sundried tomato paste
  • 10 cherry tomatoes
  • 2 tbsp crème fraîche
  • ½ tsp Dijon mustard
  • 25g mature cheddar, grated
  • 3 lasagne sheets

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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.

Recipe from Good Food magazine, August 2013

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Comments

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kirstyyymills's picture

Tried this out the other day as a treat for my boyfriend and he went mad for it! I made it for the two of us so increased the portion sizes, and made a proper cheese sauce for it rather than the creme freche mix, but still included the mustard by putting it in with the actual sausagemeat, and this worked out really well. Super quick and easy to make but really good results, definitely recommend!

joferg's picture

This is really delicious. I increased quantities to feed 3 which worked well. Used low fat cumberland sausages & as my daughter is lactose intolerant replaced the creme fraiche with lactose free cream cheese.

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