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Super Tasty Quickest Lasagna

February 25, 2024

Super Tasty Quickest Lasagna

February 25, 2024

Super Tasty Quickest Lasagna

The Mary Berry Original:

### Simple Lasagna Recipe

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#### Ingredients

**For the ragu and spinach sauce:**
– 1 tbsp oil
– 450g (1lb) pork sausage meat
– 1 red chilli, deseeded and finely chopped
– 2 fat cloves garlic, crushed
– 150g (5oz) button mushrooms, sliced
– 1 x 200ml (7fl oz) carton full-fat crème frâiche
– 100g (4oz) baby spinach, roughly chopped
– Salt and freshly ground black pepper

**For the tomato and thyme sauce:**
– 1 x 400g (1lb) can chopped tomatoes
– 2 tbsp sun-dried tomato paste
– 1 tsp demerara sugar
– 1 tbsp fresh thyme leaves

**For the lasagne:**
– 6 sheets, about 75g (3oz) quick-cook white lasagne or fresh lasagne
– 50g (2oz) strong cheddar cheese, grated

#### Method

1. **Preheat the oven** to 190°C (375°F/Gas 5).

2. **For the ragu and spinach sauce:**
– Heat the oil in a large non-stick frying pan.
– Add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.
– Add the chilli, garlic, and mushrooms and fry for a few minutes.
– Stir in the crème frâiche and spinach.
– Bring to the boil for a couple of minutes, season well, and set aside.

3. **For the tomato and thyme sauce:**
– Measure all the ingredients into a jug and season well.

4. **Assemble the lasagne:**
– Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish.
– Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it.
– Repeat using two more layers of ragu and tomato sauce and one of pasta.
– Sprinkle over the grated cheese.

5. **Bake in the oven** for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.

Enjoy your delicious homemade lasagna!

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### Simple Lasagna Recipe

#### Ingredients

**For the ragu and spinach sauce:**
– 1 tbsp oil
– 450g (1lb) pork sausage meat
– 1 red chilli, deseeded and finely chopped
– 2 fat cloves garlic, crushed
– 150g (5oz) button mushrooms, sliced
– 1 x 200ml (7fl oz) carton full-fat crème frâiche
– 100g (4oz) baby spinach, roughly chopped
– Salt and freshly ground black pepper

**For the tomato and thyme sauce:**
– 1 x 400g (1lb) can chopped tomatoes
– 2 tbsp sun-dried tomato paste
– 1 tsp demerara sugar
– 1 tbsp fresh thyme leaves

**For the lasagne:**
– 6 sheets, about 75g (3oz) quick-cook white lasagne or fresh lasagne
– 50g (2oz) strong cheddar cheese, grated

#### Method

1. **Preheat the oven** to 190°C (375°F/Gas 5).

2. **For the ragu and spinach sauce:**
– Heat the oil in a large non-stick frying pan.
– Add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.
– Add the chilli, garlic, and mushrooms and fry for a few minutes.
– Stir in the crème frâiche and spinach.
– Bring to the boil for a couple of minutes, season well, and set aside.

3. **For the tomato and thyme sauce:**
– Measure all the ingredients into a jug and season well.

4. **Assemble the lasagne:**
– Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish.
– Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it.
– Repeat using two more layers of ragu and tomato sauce and one of pasta.
– Sprinkle over the grated cheese.

5. **Bake in the oven** for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.

Enjoy your delicious homemade lasagna!

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