Fliss's Sausage and Lentil Lasagne
A change to the classic but still captures that familiar comfort of meaty, cheesy goodness - and this one has added lentils and carrot for plant power too. There’s no fiddly roux here either; just dollops of ricotta straight from the tub, plus the odd end of a jar of pesto should you need to use it up.
Method
Based on 6 servings, adjust as needed.
Step 1
In a large heavy based saucepan, heat the oil until shimmering then squeeze the meat from the sausages into the pan, breaking them up with a wooden spoon as you go. They should render out some of their fat and start turning crispy golden brown on the outside. Using a slotted spoon or similar, remove to a plate lined with kitchen towel. Keep the pan hot.
Step 2
Sweat the onions and carrots with a pinch of salt, the oregano and some freshly ground black pepper (add more oil if you need to here) until beginning to turn translucent. Add the garlic after around 5 minutes, then stir and cook with the lid off for a further 6-8 minutes, or until everything is entirely soft. Add the sausage back in.
Step 3
Add the tomato puree into the pan and stir to coat the onions and the sausage meat, then add in the tomatoe pasata, the beef stock and the lentils. Stir to combine then leave to simmer for as long as you can while you tidy the kitchen. Twenty minutes is the minimum time I’d leave it for, but 40 minutes to an hour is best if you can.
Step 4
Heat the oven to 190°C fan just before you start assembling the lasagne. In a 20x30 baking dish, dollop a generous ladleful of the tomato sauce in the bottom and top with 3 lasagne sheets (absolutely no need to parboil them). For the next layer, add another big ladle of sauce, more lasagne sheets followed by more sauce (do this until all the sauce has been used up.
Step 5
Dot the top of the lasasnge evenly all over with teaspoons of mascapone, and then pesto. Grate over a dusting of nutmeg. Repeat this pattern until all of the ricotta and pesto is used up on the final layer. Top with torn mozzarella and black pepper, then bake for around 40 minutes or until golden and bubbling.
Step 6
Serve with a green salad, if you wish.
- Ingredients
- Based on 6 servings
-
1 pinch Grated Nutmeg 1x Sainsbury's Whole Nutmeg 36g -
9 Lasagne Sheets 1x Sainsbury's Lasagne Sheets Pasta 500g -
0.5 jar Pesto 1x Sainsbury's Green Pesto 190g -
250g Mascarpone 1x Sainsbury's Mascarpone Cheese 250g -
800g Tomatoe Passata 2x Sainsbury's Passata 500g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Onions, finely diced 2x Sainsbury's Onions Loose -
1 Carrot, finely diced 1x Sainsbury’s Carrots Loose -
3 Garlic Cloves, finely sliced 1x Sainsbury's Garlic -
2 tsp Oregano 1x Sainsbury's Oregano 12g -
2 tbsp Tomato Paste 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
1 Beef Stock Cube, dissolved in 275ml of boiling water 1x Sainsbury's Stock Cubes, Beef 10x10g -
1 tin Cooked Green Lentils, drained 1x Sainsbury's Green Lentils In Water 400g (265g*) -
1 ball Mozzarella 1x Stamford Street Co. Mozzarella Cheese Ball 125g -
400g Sausages 1x Heck 97% Pork Gluten Free Sausages x6 400g -
100g Salad 1x Sainsbury's Italian Style Salad 100g