Sausage & mushroom lasagne

Sausage & mushroom lasagne

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(5 ratings)

Prep: 10 mins Cook: 35 mins


Serves 1
Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish

Nutrition and extra info

Nutrition: per serving (lasagne only)

  • kcal751
  • fat47g
  • saturates22g
  • carbs52g
  • sugars9g
  • fibre5g
  • protein29g
  • salt2.9g
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  • ½ tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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


  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.

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Comments (3)

sarahturner73's picture

This is amazing! I was cooking for 3 so tripled the ingredients. I used basic sausages and normal tomato paste (I live overseas so supplies are slightly limited) and it was still delicious. I will definitely cook again.

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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