Fast lasagne with pork and spinach

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Mary Berry recipes
From Saturday Kitchen

Ingredients

For the ragu and spinach sauce

  • 1 tbsp oil
  • 450g/1lb pork sausage meat
  • 1 red chilli, deseeded and finely chopped
  • 2 fat cloves garlic, crushed
  • 150g/5oz button mushrooms, sliced
  • 1 x 200ml/7fl oz carton full-fat cr`me frâiche
  • 100g/4oz baby spinach, roughly chopped
  • salt and freshly ground black pepper

For the tomato and thyme sauce

  • 1 x 400g/1lb can chopped tomatoes
  • 2 tbsp sun-dried tomato paste
  • 1 tsp demerara sugar
  • 1 tbsp fresh thyme leaves

For the lasagne

  • 6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne
  • 50g/2oz strong cheddar cheese, grated
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