Sausage & mushroom lasagne
- Preparation and cooking time
- Serves 1
Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish
- ½ tbsp olive oil
- 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
- STEP 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.
- STEP 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.
- STEP 3
Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
- STEP 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.
- STEP 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.
USE UP LEFTOVER TOMATO PASTE
Use leftover sundried tomato paste to top a pizza base.