Mary Berry shares ‘delicious’ lasagne recipe
Autumn is a time when most people are looking for rich and filling dinners to cheer them up now that the nights are getting colder, darker and rainier.
Lasagna is one of Britain’s most popular dinner dishes and cooking legend Mary Berry has revealed she has a simple way to prepare express lasagna from scratch in less than 30 minutes.
This super quick and hearty dinner is a different twist on an original lasagna, as Mary Berry has used sausage meat and some “cheeky” chilli instead of the traditional beef which she promises will make this cheesy and bubbling dish taste even better.
She said: “Sausage meat has wonderful spices that are so good for a lasagna…I suppose it’s quite unusual to put a bit of chilli in, but [my family] tend to like chilli in things more and more, so it is up to you whether you put it in or not.”
Mary Berry has now shared her recipe in a video online, and it can also be found on BBC Good Food, where it is described as a “wonderfully different take on lasagne is super quick, perfect for a midweek supper.”
Mary Berry’s Express Lasange Recipe
For the pasta:
- 75g of grated cheddar cheese
- Butter for greasing
- Six large lasagna sheets. Lasagna sheets vary in size, so you may need more
For the tomato sauce:
- 500g of passata
- Two tablespoons of sun-dried tomato paste
- One tablespoon of muscovado sugar
- One tablespoon of thyme
- One tablespoon of sage
- Salt and pepper
For the sausage and spinach sauce:
- 450g of sausage meat
- 250g of sliced chestnut mushrooms
- 200ml of crème fraîche
- 100g of chopped baby spinach
- Two crushed garlic cloves
- One tablespoon of plain flour
- One tablespoon of red chilis (optional)
- One tablespoon of oil for cooking
- Salt and pepper
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To begin, preheat the oven to 200C for a fan oven, or 180C for a gas oven and then take an ovenproof dish and grease it with butter.
Prepare your lasagna sheets. Soak the lasagna sheets in warm, recently boiled water in order to soften the pasta while you make the lasagna sauces.
To make the sausage and spinach sauce, heat up a large frying pan with sail and add your sausage meat without the skin. Fry until golden brown for around five to 10 minutes and use a wooden spoon to break up the meat.
Add your tablespoons of flour and let it fry for around a minute, and then add in the chilli, garlic and mushrooms to fry for around five minutes. When it is cooked up, add the crème fraîche and spinach. Let it boil and allow it to bubble for a few minutes, then take it off the heat and set it aside. Season the sauce well with salt and pepper.
To make the tomato sauce, take a large bowl and mix in the passata, tomato paste, sugar as well as the thyme and sage herbs. After it has been properly mixed, set it aside and season it well with salt and pepper.
Drain the lasagna sheets of water and begin layering the lasagna into your oven-proof dish. Place the lasagna sheets at the bottom, add one-third of the tomato sauce, then arrange more lasagne sheers and then top with the spinach and sausage sauce. Keep repeating these layers until you get to the top lasagna sheets, which should be sprinkled with grated cheese.
Now it is time to cook. Bake the lasagna for around 30 minutes until the cheese is golden and bubbling on top. According to Mary Berry, the lasagna is best served immediately once it is fresh out of the oven.
Mary Berry said: “I reckon that will serve about six people, and it’s best served the moment it comes out of the oven.”
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