Making lasagne is an arse. A labour of affection. An every-pan atrocity strewn across the desolate wasteland of what was previously your kitchen. I’ve made dozens of lasagnes in my brief lifetime, and midway by way of each single one comes the second, with out fail, whereby I survey the three pans on the hob, the piles of every thing, the crap strewn throughout each out there worksurface and among the not-available ones, too, and I wail inside that I may have simply purchased one for lower than a quid on the grocery store. One night time, craving lasagne however not the work that went with it, I threw this collectively, and the Sausagne was born. I’m not suggesting for a minute that it’s a precise substitute however, my, it ticks all of the delicate, tacky, comforting, gooey bins, and with far much less washing up.

(I’m at the moment trialling a partnership program with the funds supermarkets that I store in for my recipes. For those who click on the hyperlinks within the recipes I’ll earn a small fee, however don’t simply click on for the sake of it as they’re smart to that! As ever, I don’t promote something I don’t genuinely use and love myself, however in the event you do on-line buying at both of the Huge Two, you would possibly need to try my suggestions)

SERVES 6ISH (HA HA HA HA) from 43p every

400-500g lasagne sheets, 40p (50p/500g)

300g sausages (vegetarian or bizarre, relies upon what floats your sausageboat), 39p or sausagemeat, which is even simpler (£1.20/20 sausages. These are frozen so please defrost in a single day earlier than use!)

2 x 400g tins of chopped tomatoes, 60p (30p/400g)

½ tsp combined dried herbs – oregano or thyme, or one thing prefer it, 4p (70p/14g)

pinch of salt and a little bit of black pepper, <1p

2 mozzarella balls, 90p (45p/125g)

50g sturdy cheese or cheese unfold to style (not important, however so good), 13p (49p/200g). I’m unashamed to confess I’ve used cheese singles (American burger cheese) to prime lasagne previously, and you possibly can try this too!

Preheat the oven to 180 ° C/ 350 ° F/ gasoline four and find a dish appropriate for making a lasagne in. Use one thing deep and completely not spherical – I attempted to make a spherical lasagne as soon as and it was one of many worst concepts I had ever had, and that’s saying one thing.

Seize a giant mixing bowl. Finely slice the sausages and sling them in. Pour within the chopped tomatoes, add the herbs, a pinch of salt and a little bit of pepper and blend all of it up collectively.

Unfold a layer of sausage-tomato combine into the dish. Layer lasagne sheets on prime. Repeat till the sausage combine runs out . It must be just a little sloppy , because the wetness of the tomatoes is what cooks the lasagne sheets.

Place the final lasagne sheets on prime. Slice the mozzarella and canopy the sheets. Grate some sturdy cheese on prime, sprinkle on some breadcrumbs, if you need them, and bake within the oven for 30 minutes or till golden and beautiful. And benefit from the sausagne revelation. Lasagne won’t ever be the identical once more.

PS: I obtained this beautiful, beautiful message from considered one of my readers about this recipe and it actually made my night time 😍


From ‘Cooking On A Bootstrap’ by Jack Monroe, printed by Bluebird at Pan Macmillan. RRP £15.99, out there right here.

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All textual content copyright Jack Monroe.



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