One-Pan Sausage Lasagna
Servings:
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Ingredients
Instructions
Nutrition
| 4 | Pork sausage | |
| 1 | Onions | |
| 125 g | Ricotta | |
| 100 g | Fresh mozzarella | |
| 2 cloves | Garlic | |
| 10 g | Fresh cilantro | |
| 2 tbsp | Tomato paste | |
| 2 tbsp | Chili oil | |
| 500 g | Tomato passata | |
| 6 | Lasagna sheets |
- In a large, lidded ovenproof frying pan, tear the sausages into nuggets over a low heat. Gradually increase the heat to medium, stirring occasionally for 5-6min until the sausage has started to crisp up and release any fat. Remove with a slotted spoon and set aside. Meanwhile, finely chop the onion and garlic.
- Over a medium heat, add the onion and cook for 3-4min until beginning to soften. Stir in the garlic, tomato puree, 1tbsp of the chilli oil and cook for another 2min.
- Pour in the passata, swirl out the carton with a splash of water into the pan and bring to a gentle boil. Add the sausage back in and cook for 3-4mins until thickened slightly, and season to taste.
- Preheat the grill to high. Nestle the pasta sheets into the sauce and cover the pan with a lid, cooking for another 2-3min until the pasta is tender.
- Spoon the ricotta in dollops, drizzling with the remaining chilli oil then scatter over the mozzarella. Pop under the grill and cook for 4-5min until bubbling and golden. Drizzle with more chilli oil and scatter over the coriander to finish.
Fat:
71g
Saturates:
27.5g
Sugars:
4.1g
Protein:
47.2g
Carbs:
61g
Fiber:
7.2g
90.8%
Calories
61.6%
Carbs
55.5%
Protein
177.5%
Fat
28.8%
Fiber