PORK SAUSAGE MEATBALL, BASIL AND TOMATO LASAGNE

You can also use a fresh chorizo or lamb sausage to make this family favourite.

MEATBALLS 2 tablespoons olive oil

600 grams pork and fennel sausages, skins removed

2 x 400-gram tins cherry tomatoes

2 cloves garlic, crushed ¼-½ teaspoon chilli flakes sea salt and ground pepper

handful fresh basil, roughly chopped SAUCE 250 grams crème fraîche

½ cup milk

1½ cups grated parmesan, plus extra to cook

2 cloves garlic, crushed

2 tablespoons whole grain mustard

250 grams mascarpone TO ASSEMBLE 250 grams fresh sheets lasagne, blanched

crispy rosemary (see Cook’s note)

Preheat the oven to 180°C fan bake.

MEATBALLS: Heat the oil in a large sauté pan. Break the sausages into 1cm pieces and drop into the pan. Cook for 5 minutes until golden then add the tomatoes, garlic, chilli flakes, salt and pepper and simmer for 15 minutes, stirring occasionally. Stir in the basil.

SAUCE: Whisk the crème fraîche and milk together then stir in the parmesan, garlic and mustard. Give the mascarpone a stir then add to the sauce and gently whisk together. Season generously with salt and pepper.

TO ASSEMBLE: Spread a spoonful of the sausage sauce over the base of the dish and top with half each of the lasagne, sausage sauce then the mascarpone mixture.

Repeat to make another layer of each ingredient, ending with the mascarpone. Add a generous grating of parmesan then place the dish on an oven tray. Bake for 30 minutes, or until golden and bubbling. SERVES 6

COOK’S NOTE: I served the lasagne topped with crispy rosemary. Heat a little oil in a small saucepan then drop in small sprigs of rosemary. Cook for a couple of minutes, stirring constantly until crisp but not browned. Drain on kitchen towels.