Okay, so it may not be traditional but we can assure you – this spicy sausage lasagne is delicious. It’s perfect for busy midweek cooking, coming together in 30min, and all in one pan!
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Yields:
2 - 3
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Ingredients
4 pork sausages
1 onion, finely chopped
2 cloves garlic, finely chopped
2 Tbsp. tomato purée
1-2tbsp crispy chilli oil, plus extra to serve
500 g carton passata
6 fresh lasagne sheets
125 g ricotta
100 g grated mozzarella
Fresh coriander, finely chopped
Directions
Step 1In a large, lidded ovenproof frying pan, tear the sausages into nuggets over a low heat. Gradually increase the heat to medium, stirring occasionally for 5-6min until the sausage has started to crisp up and release any fat. Remove with a slotted spoon and set aside.
Step 2Over a medium heat, add the onion and cook for 3-4min until beginning to soften. Stir in the garlic, tomato puree, 1tbsp of the chilli oil and cook for another 2min.
Step 3Pour in the passata, swirl out the carton with a splash of water into the pan and bring to a gentle boil. Add the sausage back in and cook for 3-4min until thickened slightly, and season to taste.
Step 4Preheat the grill to high. Nestle the pasta sheets into the sauce and cover the pan with a lid, cooking for another 2-3min until the pasta is tender.
Step 5Spoon the ricotta in dollops, drizzling with the remaining chilli oil then scatter over the mozzarella. Pop under the grill and cook for 4-5min until bubbling and golden. Drizzle with more chilli oil and scatter over the coriander to finish.
GH TIPS
Breaking the sausage meat into nuggets gives them much more surface area to get nice and crispy.
Choose a chilli oil that suits your spice tolerance – some have more of a warming heat rather than a fiery kick!
29 of the best comforting lasagne recipes, from speedy cheat’s versions to classic low and slow
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
