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Sausage Lasagne


  • Glug of oil
  • 12 pork sausages
  • 3 TSP ground garlic
  • 500 g sliced mushrooms frozen for ease
  • 2 TSP dried thyme
  • 125 g finely chopped sundried tomatoes
  • 325 g punnet cherry tomatoes
  • 1 pack lasagne sheets
  • 300 ml sour cream
  • 150 g grated cheddar
  • 1 TSP mustard


  1. Fry sausage in oil (use the oil from the pack of sundried tomatoes for extra flavour) until it is golden brown and a little crispy

  2. Add garlic, mushrooms and thyme and fry for 5 more minutes

  3. Meanwhile cook lasagne sheets according to pack instructions.
  4. Add sundried tomatoes, cherry tomatoes and 100ml water and simmer for 6 mins
  5. While simmering mix the sour cream, cheddar and mustard in a separate bowl.
  6. Crush tomatoes
  7. Build your lasagne, starting with a layer of pasta, then sausage sauce, pasta, sauce, until it is all used up.
  8. Put the sour cream mix on top and place lasagne under a hot grill until the top is bubbling and golden brown.
  9. Serve with salad if you like.