Sausage & mushroom lasagne

Sausage & mushroom lasagne

  • Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

Nutrition: per serving (lasagne only)
NutrientUnit
kcal751
fat47g
saturates22g
carbs52g
sugars9g
fibre5g
protein29g
salt2.9g
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Ingredients

Method

  • 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.

RECIPE TIPS
USE UP LEFTOVER TOMATO PASTE

Use leftover sundried tomato paste to top a pizza base.

Goes well with

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    Rating: 5 out of 5.18 ratings
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