Mary Berry Express Lasagne V 20 Recipes

MARY BERRY EXPRESS LASAGNE V 2.0

Steps:

• Fry sausage meat in a large non-stick pan until turning golden-brown. While frying, break bigger clumps into smaller pieces.
• Add mushrooms, chilli, garlic and fry for 5 minutes.
• Stir in the spinach and creme fraiche, and season with salt and pepper. Let it cook for 2 - 3 minutes. Set aside.
• Mix all ingredients for the tomato sauce (passata, tomato paste, sugar and herbs) in a bowl and season with salt and pepper.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Assemble the dish by making 3 lasagne layers with sausage filling and tomato sauce in between; start with covering the bottom of the dish with one-quarter of tomato sauce.
• Lay 3 sheets of lasagne over the sauce, cover them with the second quarter of tomato sauce. Spread the sauce gently over the dried sheets with a spoon. Scatter one-third of sausage/spinach filling over the top.
• Repeat the process creating two more lasagne layers.
• Sprinkle the grated cheddar cheese over the top.
• Bake for 25 - 30 minutes or until the top is golden brown.
• A potato masher (plastic doesn't scratch the pan's surface) can help break bigger clumps of meat into smaller pieces.
• When substituting fresh spinach for frozen spinach, drain the excess water away once the spinach is thawed and chop the leaves.
• If the meat filling seems a bit dry, add more creme fraiche to it.
• Ideally, the 3 sheets in each layer should fit the dish surface without too much overlapping. If needed, snap the corners of the lasagne sheets to fit your dish.
• Barilla dry lasagne sheets or fresh lasagne are best in this recipe. Other (dried) lasagne might require pre-cooking and can stay hard in places.