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Sausage & Mushroom Lasagne

Photo of Sausage & Mushroom Lasagne

2 good quality pork sausages
1 garlic clove, crushed
140g chestnut mushrooms, sliced
1 sprig thyme
½ tbsp sundried tomato paste
10 cherry tomatoes
2 tbsp creme fraiche
½ tsp dijon mustard
40g mature cheddar, grated
3 fresh lasagne sheets

Serves 1

1. Squeeze the sausage meat from the skins and break into small pieces. Fry in a pan and break up with a wooden spoon and fork as it cooks until it resembles the size of chunky mince.

2. When it's brown and starting to crisp add the garlic and mushrooms and continue to fry for a further 4-5 mins.

3. Cook the lasagne sheets following the pack instructions and then drain. This is much quicker and easier with fresh lasagne.

4. Stir the tomato paste tomatoes and 2tbsp of the lasagne water to the sausage mix and simmer for 6 mins. Crush the tomatoes with the back of a spoon and season with salt & pepper.

5. Mix the creme fraiche, mustard and most of the cheese (reserving some for topping) and warm together in the microwave for a few seconds.

6. Put one sheet of lasagne in the bottom of a dish, add a third of the sausage mixture. Repeat twice and top with the cheese sauce. Sprinkle the remaining cheddar on the top.

7. Place in an oven preheated to 200°C/180°C Fan for 20 mins until bubbling and golden on top. You could also place under a hot grill for a few mins instead.

Possible substitutes:
Dried thyme instead of fresh if you don't have any fresh.
Ordinary tomato paste for sundried tomato paste.
Small chopped tomatoes instead of cherry tomatoes, adjust the amount.

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