Cheat’s lasagne

A few shortcuts mean this easy take on lasagne is on the table in an hour.

SERVES 4-6

PREP 30 mins COOK 20-30 mins

✱ 150g fresh lasagne sheets, torn

✱ 200g half-fat crème fraiche

✱ 250g mozzarella, torn

✱ 20g Parmesan cheese

✱ Salad leaves, to serve

FOR THE RAGU

✱ 1tbsp olive oil

✱ 1 onion, chopped

✱ 1 large carrot, chopped

✱ 1 celery stick, chopped

✱ 2 garlic cloves, crushed

✱ 1tbsp fennel seeds

✱ 6 pork sausages

✱ 2tbsp balsamic vinegar

✱ 2 x 400g tins tomatoes

✱ 100ml whole milk

✱ Zest 1 lemon

✱ Handful sage leaves, torn

1 For the ragu, heat the oil in a large frying pan over a medium heat. Fry the onion for 5 mins to soften, then add the carrot and celery. Cook for a further 2-3 mins. Stir in the garlic and fennel seeds and fry for another 1-2 mins.

2 Squeeze the sausage meat into the pan, discarding the skins. Cook for 5-6 mins, stirring regularly and breaking up the sausage meat. Add the vinegar and let it bubble for 2 mins. Add the tomatoes, turn up the heat and cook for 5-6 mins to reduce.

3 Stir in the milk, lemon zest and sage leaves. Simmer for 10 mins to thicken.

4 Heat the oven to 200C Fan/Gas 7. In a medium baking dish, layer up the ragu and torn pasta. After each layer, evenly dollop some crème fraiche and a small amount of mozzarella, leaving half of both for the top. Finish with the remaining crème fraiche and mozzarella, plus the Parmesan and some ground black pepper. Bake the lasagne for 20-30 mins until golden and bubbling. Rest for 10 mins, then serve with salad leaves on the side.