Sausage & mushroom lasagne

QServes 1

QPrep 10 mins

QCook 35 mins

1/2 tbsp olive oil

2 pork sausages, meat squeezed from

the skins and cut into chunks 1 garlic clove, crushed

140g chestnut mushrooms, sliced 1 thyme sprig, leaves picked

3 fresh lasagne sheets

1/2 tbsp sundried tomato paste 10 cherry tomatoes

2 tbsp crème fraîche

1/4 tsp Dijon mustard

25g mature cheddar, grated

1 Heat the oil in frying pan and brown the sausagemeat, breaking it up with a wooden spoon as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for

4-5 mins until the mushrooms are soft and golden.

2 Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few minutes and season.

3 Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.

4 Heat the grill to high. Lay one lasagne sheet in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of the sausage mix. Pour over the cheese sauce, sprinkle with the rest of the cheese, ans grill until the top is bubbling. PER SERVING 751 kcals, fat 47g, saturates 22g,

carbs 52g, sugars 9g, fibre 5g, protein 29g, salt 2.9g