 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Pepperoni or chorizo sausages are good in this recipe. I found it on the back of a lasagna box. If you use chorizo, you want the raw pork sausage, not the variety that is more like a deli meat. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
150 g mushrooms, sliced |
2 (400 g) cans chopped tomatoes |
250 g spicy sausage, cut into bite-sized pieces |
9 sheets oven-ready lasagna noodles |
1 (500 g) jar white sauce |
50 g cheddar cheese, grated |
salt & freshly ground black pepper |
Directions:
1. Pre-heat the oven to 180 degrees C or 350 degrees F.
2. Heat the olive oil and sauté the onion until transparent.
3. Add the mushrooms and tomatoes.
4. Cover and simmer for 10 minutes.
5. Add the sausage and seasoning to taste.
6. Pour a third of the tomato sauce into the base of an ovenproof dish.
7. Cover with sheets of lasagna, being careful not to overlap the sheets.
8. Repeat the layers twice more, finishing with the lasagna sheets.
9. Pour over the white sauce and sprinkle with grated cheese.
10. Bake for 40-45 minutes.
|
|