Sausage & mushroom lasagne

Sausage & mushroom lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(18 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
Save to My Good Food
Please sign in or register to save recipes.


  • ½ tbsp olive oil
    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 sausages, 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 tomatoes
  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
joferg's picture
4th Jun, 2020
Very tasty. I added a tin of chopped tomatoes as the cherry tomatoes I bought had been eaten. I also cooked for 3 people so made a cheese sauce and added creme fraiche to make it go further.
9th Jul, 2018
Just made this and it was really delicious, I followed the recipe exactly apart from adding two handfuls of spinach to the sausage and tomato mixture just to use the spinach up and I didn’t have creme fraiche so I used low fat cream cheese which worked fine. I will definitely make this again
2nd Jun, 2018
The cheesy topping and sausage mix were both full of flavour. I tried layering the sauce and the lasagne sheets and then baked in the oven, this didn’t work very well for me. Next time I will follow the recipe to the letter and cook the lasagne sheets beforehand. My 5 star rating reflects the fact the sauces were excellent and it was through my mistake (for not following the recipe) that it didn’t work completely.
lottylouby's picture
26th Mar, 2018
Made this for 3 adults, so tripled most of the ingredients. Used 8 sausages and a 200ml pot of creme fraiche. I didn’t pre-cook the lasagne sheets as instructed, I just constructed it as you would a traditional lasagne with dry sheets and baked it in the oven for about half an hour. This worked fine and the resulting dish was lovely, will definitely make again.
13th Dec, 2017
22nd Nov, 2014
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.
11th Jan, 2014
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
29th Sep, 2013
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?