Mary Berry's Fast Lasagna

I watched her made this lasagne on telly last weekend, terus teruja nak try sebab memang fast and fuss-free. however with some of the previous recipes, I made  some adjustments to suit the halal haram requirement and to cut short the process further. Work smart ok!

last night I just used Dolmio tomato lasagne sauce instead of making tomato & thyme sauce. saja lah malas nak buat sauce and also there was an offer in Tesco - Dolmio sauce was at half price. 83p for the big 750g bottle. but I think the homemade sauce is better and not as runny.

my verdict : easy to make and taste yummy.. no need to make white béchamel sauce separately like the usual lasagne recipe.

recipe from http://www.bbc.co.uk/food/recipes/fastlasagnewithporka_83462

Ingredients

For the ragu and spinach sauce

• 1 tbsp oil
• 450g/1lb pork sausage meat - I replaced with minced 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 crème fraiche - I used crème fraiche because its easily available in the shops here. but you can use thick double cream if you cant find crème fraiche
• 100g/4oz baby spinach, roughly chopped - I didn't chop the spinach because they tend to soften so easily and kids didn't even notice them..
• 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

 

1. Preheat the oven to 190C/375F/Gas 5.
2. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.
3. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach.
4. Bring to the boil for a couple of minutes, season well and set aside.
5. For the tomato sauce, measure all the ingredients into a jug and season well.
6. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish.
7. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta.
8. Sprinkle over the grated cheese.
9. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.