1. Start making the
tomato sauce by mixing together the passata, chopped sage and thyme (you can use dried if you don’t have fresh), tomato paste and sugar. Once mixed together season with salt and pepper then put to one side.
2. Now begin on the
main lasagne. First brown up all the sausage meat, you will need to squeeze it out of the skin and into the pan. Break up the sausage with a wooden spoon, it might be easier to use two to speed the breaking up process.
3. Once most
of the meat is browned you can add in the flour, chili, button mushrooms, crushed garlic, creme fraiche, spinach (you can use normal if you can’t get your hands on baby) then let it simmer away for a few minutes.
4. Take a large dish
and spread your meaty mixture on the base followed by the tomato sauce on top. Then place the pasta sheets (we are a fan of lentil sheets so it is gluten free and higher in fibre) across the tomato layer. You can repeat this until you have run out of sauces.
5. On top
of the final tomato layer add the grated cheddar cheese. Cover in foil and then pop in the preheated oven ( 200C/180C Fan/Gas 6) for 30 minutes. Check and remove the foil then leave the cheese to crisp up on top.
6. We like
to serve it with petit pois and garlic bread.