Smartpoints VALUE PER SERVE 8 SERVES 4 | PREP 15 mins | COOKING TIME 15 mins
2 tsp olive oil 2 carrots, finely chopped 1 celery stick, thinly sliced 450g reduced-fat pork sausages 250g cherry tomatoes 4 (187g) Latina fresh lasagne sheets ⅓ cup (25g) grated parmesan cheese
1 Heat half the oil in a large non-stick frying pan over medium heat. Cook carrot and celery, stirring, for 3 minutes or until soft. Transfer to a plate.
2 Heat remaining oil in same pan. Squeeze sausage mixture into 2cm balls out of casings into pan. Cook, tossing occasionally, for 1-2 minutes or until just browned. Add cherry tomatoes. Cook, stirring occasionally, for 6-8 minutes or until soft and skins start to split. Using the back of a spoon, slightly squash tomatoes. Return carrot mixture to pan and stir to combine. Season with salt and pepper.
3 Meanwhile, bring a large saucepan of salted water to the boil. Tear each lasagne sheet into 3-4cm-wide strips. Add to boiling water. Cook for 1-2 minutes or until al dente. Drain and add to sausage mixture. Toss and serve sprinkled with parmesan.
SERVE WITH 0 Smartpoints value mixed salad leaves and chopped flat-leaf parsley.
THIS RECIPE IS Mediterranean.