Lasagna is quintessentially Italian but I don’t make it very often because it takes too long and, even though my family eat late by New Zealand standards, we do like to eat before 9pm. I do think I cook slowly no matter how much I try to speed up but I started this a little early tonight at 7pm and we ate just after 8pm including cooking time so that was pretty fast for lasagna.
I found this recipe in the latest Verve magazine and they noted it was courtesy of Victoria Ave Meats.
Here we go:
This recipe is not low Fodmap.
- Fresh lasagna
- Grated cheese
- Olive oil
- 450g sausage meat
- 1 red chilli - finely chopped
- 2 cloves garlic - crushed
- 150g/5.3oz mushrooms - sliced
- 200ml/7oz of creme fraiche
- 100g/3.5oz spinach - chopped
- salt and pepper
- 400g/14oz can chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar
- Fresh thyme
- Preheat oven to 200 degrees C.
- Oil a 15x25x5cm ovenproof dish.
- Heat oil in a pan and brown the sausage meat. Break it up while stirring it.
- Add the chilli, garlic and mushrooms and fry a few minutes.
- Add the spinach and creme fraiche. Cook a couple of minutes. season it.
- Make tomato sauce by combining tomatoes, tomato paste, sugar and thyme. Season it.
- Spoon a third of ragu sauce into the bottom of the oven dish.
- Layer a third of the tomato sauce over the top. Arrange two layers of pasta next.
- Then repeat ending with the tomato sauce.
- Sprinkle cheese on top.
- Bake for 20-30 minutes until golden. Make sure the pasta is cooked through and tender.