Ingredients
Here's what you'll need for this recipe. You can grab everything with a symbol from us:
Red onion (1 - finely chopped)
Olive oil (2 tbsp)
Salt & pepper
Garlic (1 clove - crushed)
Sausages (6 - skins removed)
Nduja paste (1 heaped tbsp)
Stock (200ml)
Double cream (200ml)
Courgettes (3 - thinly sliced)
Roasted red peppers - from a jar (3)
Mozzarella (2 balls torn into pieces)
Parmesan (60g)
Lasagne sheets (18)
Ricotta (To serve)
Pesto (To serve)
Green salad (To serve)
Ever thought of our sausages in a lasagne? You have now! Our bangers are made at the shop and we are developing new varieties weekly. The beauty of using them is that they are already full of flavour and a fantastic base for this dish.
This recipe is taken from the brilliant Dinner Tonight on Substack
First fry your onion in 1 tbsp olive oil until lovely and soft. Season it will and once soft, add the garlic and cook for another 30 seconds. Tip into a bowl and set aside. Add the remaining oil to the pan, and then add the sausages. Mash them up with a wooden spoon until they are crumbled and fry until lovely and golden. This will take a good couple of minutes. You want some caramelisation.
Then add the nduja paste and tip the softened onions back into the pan. Pour in the stock and the double cream. Let it bubble away for a few minutes ( you want it a lovely thick sauce consistency but it shouldn’t be stiff – so add more stock as you see fit – the amount will vary a little depending on the size of your pan and how long you bubble it for etc so don’t be afraid to add more).
Whilst that’s bubbling, simply tip your red peppers into a blender and blitz until smooth. They should blend very easily but if not you can always add a little of the oil in the jar they come in.
Pour the blended peppers into your sauce. This is going to add so much gorgeous flavour.
Tip your courgette slices into a bowl and season with salt and pepper and drizzle with a little olive oil. (or you can save on washing up and just drizzle them with a tiny bit of oil and season them well as you layer up your lasagne)
Preheat the oven to 200c (or 390f)
Now you’re ready to assemble. Use a 30cm x 20cm baking tray. Spread 1/3 of the sauce in the bottom of your tin. Lie half the courgette slices in a single layer on top. Scatter over 1/3 of the mozzarella balls and half of the parmesan. Layer on the lasagne sheets. Then top the with another 1/3 of the sauce. Repeat with the remaining courgette slices and another 1/3 of the mozzarella, some parmesan and then one last layer of lasagne sheets. Top the whole thing off with the remaining sauce. Adorn with the remaining mozzarella and plenty of parmesan.
Bake for 35-40 minutes.
Serve with a dollop of ricotta and a spoon of pesto and salad or greens of your choice.
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