EASY-PEASY NAKED PORK LASAGNE

Several years ago we ate the most delicious lasagne which was much lighter than the traditional version made with a béchamel sauce.  It was made using Mary Berry’s express lasagne recipe, and our version takes inspiration from her original.  This would make a great midweek supper and only a crisp green salad needed to serve with it.  No fuss, no stress!

Easy-Peasy Naked Pork Lasagne

Serves 4 (generously)

Ingredients

6 large dried lasagne sheets

50gm grated cheese (flavoursome cheddar works well)

25gm grated parmesan cheese

1 pack Naked Pork sausages

1 tbsp plain flour

1 tbsp olive oil

1 tsp dried chilli flakes

2 cloves garlic

200gm sliced mushrooms

200ml half fat crème fraiche

250gm chopped frozen spinach

500gm tomato passata

2 tbsp red pesto

Preparation time 20 minutes

Cooking time 35 minutes

 

Steps

Preheat the oven to 200°C and lightly grease a shallow oven dish with butter or olive oil.  Ideal size dish is 2.25ltr measuring approx. 30cm x 20cm and 5-6cm deep.

Heat the oil in a large frying pan, add the Naked Pork sausages and brown over a medium-high heat for 8-10 minutes, breaking up the sausages with a wooden spoon as they cook.  Then add the flour and cook for a further couple of minutes.

Add the sliced mushrooms, crushed garlic cloves and chilli flakes to the pan, and continue to cook for 5 minutes.  Finally stir in the crème fraiche and frozen spinach.  Allow the sauce to come to a gentle boil and let it simmer for a couple of minutes.

For the tomato sauce, simply stir the pesto through the passata to mix thoroughly. Now you’re ready to assemble the lasagne. Pour 1/3 of the Naked Pork sauce into the base of the dish and then cover with 1/3 of the tomato sauce. Arrange half the lasagne sheets on top and repeat using 2 more layers of Naked Pork sauce and tomato sauce, interspersed with one layer of lasagne sheets. Sprinkle the grated cheeses on top of the final tomato layer and bake for 30-35 minutes until the pasta is tender and the top has turned nicely brown.

Shop the Recipe

×