I like the way my Mum makes Lasagne, but it’s always too fiddly for me to make: I want Lasagne, but I want it in half an hour – not 2 hours. So I’ve come up with this tasty variant. Still lasagne, still tasty – just different to how my Mum makes it!
You will need: for the ragu and spinach sauce
1 tbsp oil
450g/1lb pork sausage/lean minced meat/veggie alternative
1 red chilli, deseeded and finely chopped
2 fat cloves garlic, crushed
150g/5oz button mushrooms, sliced
1 x 200ml/7fl oz carton full-fat cr`me frâiche
100g/4oz baby spinach, roughly chopped
salt and freshly ground black pepper
For the ‘normal’ sauce
1 x 400g/1lb can chopped tomatoes
2 tbsp sun-dried tomato paste
1 tsp demerara sugar
1 tbsp fresh thyme leaves
For the lasagne
6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne
50g/2oz strong cheddar cheese, grated
How to do it:
Preheat the oven to 190C/375F/Gas 5. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the meat and brown over a high heat until golden, breaking up the meat with two wooden spoons. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Bring to the boil for a couple of minutes, season well and set aside.
For the ‘normal’ sauce, measure all the ingredients into a jug and season well. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Spoon one third of the ‘normal’ sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and ‘normal’ sauce and one of pasta. Sprinkle over the grated cheese.
Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.