Fast Lasagne With Pork And Spinach

A quick and tasty variation, extremely quick and easy to make and enjoy

Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins

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 - 200ml/7fl oz carton full-fat creme fraiche
100g/4oz baby spinach, roughly chopped
salt and freshly ground black pepper

For the tomato and thyme sauce
1 - 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

Preheat the oven to 190C/375F/Gas 5. 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. Add chilli, garlic and mushrooms and fry for a few minutes. Stir
in the creme fraiche and spinach. Bring to the boil for a couple of
minutes, season well and set aside. For the tomato sauce, measure all the
ingredients into a jug and season well. Divide the ragu sauce into thirds
and spoon one third into the base of an oven-proof dish. 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.
Sprinkle over the grated cheese. Place in the oven for about 20-30 minutes
or until golden brown, bubbling around the edges and the pasta is tender.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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