This fantastically easy lasagne has the winning combo of sausage and mushroom, along with some creamy ricotta and rich passata.
The flavour combination is like a comforting hug, and the lasagne itself is SO easy to put together. The only pre work you need to do is roasting the sausages and mushrooms in the oven – no making fiddly sauces or spending hours in the kitchen.
The Ingredients
- Sausages – use good quality sausages, whichever you like the taste of the most. This recipe will work with spicy sausages so do use those if you enjoy them.
- Mushrooms – standard chestnut mushrooms work absolutely fine here.
- Fresh lasagne sheets – using fresh lasagne cuts the cooking time and means making the lasagne is much more straightforward.
- Passata – this is all the sauce you need. We flavour it with some oregano when compiling the lasagne, but aside from that it’s perfect as it is.
- Ricotta – I love the creaminess of ricotta in this lasagne – it adds balance and cuts through the acidity of the passata.
- Creme fraiche, egg, Parmesan – these ingredients make the ‘cheats bechamel’ that is poured over the lasagne. It’s not traditional – but it is delicious. I use it in my Butternut Squash and Sage Lasagne too.
How to Cook the Lasagne
Roast the sausages and mushrooms, then begin to compile the lasagne. Add two tablespoons of passata to the base of a dish and top with 1/3 of the fresh lasagne sheets.
Top with half of the sausages (sliced), half of the mushrooms, half of the ricotta and half of the remaining passata. Add salt, pepper and oregano.
Add another 1/3 of the lasagne sheets, then add the remaining sausage, mushrooms, ricotta and passata. Add salt, pepper and oregano.
In a separate bowl, mix together the creme fraiche, egg and Parmesan. Top the lasagne with the remaining 1/3 of lasagne sheets then drizzle over this mixture. Top with grated cheese and bake in the oven.
Roasted Sausage and Mushroom Lasagne
Ingredients
- 6 sausages good quality
- 250 grams chestnut mushrooms
- 500 grams passata
- 250 grams fresh lasagne sheets
- 250 grams ricotta
- 2 teaspoons dried oregano
- 300 ml creme fraiche
- 60 grams parmesan grated
- 1 egg
- 60 grams cheddar grated
Instructions
- Preheat the oven to 180 degrees Celsius.
- Put the sausages on a baking tray and put in the oven for 15 minutes, then add the mushrooms to the tray and cook for another 15 minutes. Remove from the oven (leave the oven on) and allow to cool slightly before cutting the sausages into 1-2cm slices.
- Get a large ovenproof dish. Add 2 tablespoons of the passata to the bottom of the dish and spread it evenly until it covers the base. Top with 1/3 of the lasagne sheets, covering it in an even layer.
- Top this with an even layer of half the sausages and half the mushrooms. Use a spoon to dot half the ricotta evenly over the top, then pour over half of the remaining passata. Sprinkle with a pinch of salt and pepper, and half of the oregano.
- Layer over another 1/3 of the lasagne sheets, then repeat with the remaining sausage, mushrooms, ricotta, passata and oregano. Top with the remaining lasagne sheets.
- In a separate bowl, whisk together the creme fraiche, Parmesan and egg. Pour this over the lasagne, ensuring it covers the entirety of the top layer. Sprinkle over the cheddar cheese, then bake in the oven for 30 minutes.
Video
The ultimate comfort food!