Lowcarb sausage lasagne

This easy lowcarb lasagne was created during a Zoom session when we had to come up with a dish using specific ingredients. These included sausages, tinned tomatoes and spinach. We skipped the starchy lasagne sheets and used layers of zucchini instead.

Serves 6 Prep time 15

minutes Cook time 40 minutes

6 goodquality sausages

(around 400g total weight)

2 medium onions, peeled and

finely chopped

2 garlic cloves, peeled and

finely chopped

1 tsp dried oregano

1 400g can chopped tomatoes

250g young spinach leaves

2 medium zucchinis, trimmed and sliced

lengthways into strips 34mm thick good pinch ground nutmeg

200g fullfat creme fraiche

40g parmesan, finely grated

Method

1. Heat the oven to 200degC or fan 180degC.

2. Place a shallow, flameproof casserole over a medium heat. Squeeze the sausages out of their skins and into the pan in small chunks. Add the onions and fry together, stirring, for 10 minutes, or until the onion is softened and the sausages are lightly browned. Add the garlic and oregano and cook for a few seconds. Tip the tomatoes into the pan and simmer for 5 minutes, stirring regularly, until thick.

3. Place the spinach in a colander in the sink and pour justboiled water over the top until it softens. Otherwise, you can soften it in the microwave. Leave to stand until cool enough to handle, then squeeze the leaves to remove as much water as possible.

4. Remove the casserole from the heat and season well. Place the zucchini slices over the sausage mixture, then top with the spinach leaves.

5. Stir the nutmeg into the creme fraiche and spread over the spinach — you don’t need to be too neat. Sprinkle with the parmesan and season with more ground black pepper. Bake for 2025 minutes, or until starting to brown.

6. Remove from the oven and serve with a large green salad.

Cook’s tip: Avoid cooking this dish for any longer than stated, as the zucchinis will release more liquid as they bake.

Per serving 379 cals | Protein 16g

Carbs 10g | Fat 30g | Fibre 3g