Sausage & mushroom lasagne

• olive oil↗½ tbsp tbsp
• good-quality pork sausages↗2

  meat squeezed from the skins and cut into chunks

• garlic clove↗1

  crushed

• chestnut mushroom↗140g g

  sliced

• thyme sprig↗1

  leaves removed

• sundried tomato paste↗½ tbsp tbsp
• cherry tomatoes↗10
• crème fraîche↗2 tbsp tbsp
• Dijon mustard↗½ tsp tsp
• mature cheddar↗25g g

  grated

• lasagne↗3

  sheets

Step-by-step instructions

1. 1

   Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.

2. 2

   Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.

3. 3

   Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.

4. 4

   Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.

5. 5

   To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.