This recipe is one for those days when only something a bit more carb heavy and comforting will do, but at the same time you don’t want healthy eating to go completely out of the window. It was actually born because me really really craving lasagne but only having sausages in and not really being entirely enthusiastic about the whole rigmarole of making bolognese and bechamel sauce on a Thursday night. Still out of laziness comes a lot less food waste and overhearing D telling his friend about a really night lasagne I had made for him, so the recipe seems to have been successful in our house.
To make enough lasagne for 4 people you will need:
1 red onion
1 clove garlic
400g pork and leek sausages removed from their skins
3 large handfuls sweet potato chunks (I used frozen sweet potato)
3 large handfuls fresh spinach
1 teaspoon marjoram
1/2 teaspoon chilli flakes
150ml creme fraiche (I used low fat but all types work)
20g parmesan (plus extra for the top)
Salt and pepper
Approx 230g passata infused with herbs
125g buffalo mozzarella
4-5 lasagne sheets
Preheat the oven to 200°C. Peel and chop the onion and peel and crush the garlic. Fry on a gentle heat until soft. Add the skinned sausages and sweet potato chunks and season with the salt, pepper, marjoram and chilli. Cook over a medium heat, breaking up the sausage to smooth out, until the sweet potato has started to soften and the sausage is cooked.Add the spinach, creme fraiche and parmesan and stir until the spinach has wilted and the parmesan has melted into everything.
In a medium casserole dish make a smooth layer of this mixture. Top with your lasagne sheets (no need to pre cook). Pour over your passata. Break your mozzarella over the passata and grate over more parmesan and pepper.
Cook for about 20-25 minutes until the cheese on the top is golden.
I think this will become part of our regular repertoire.