Mary Berry Express Lasagne V 20 Recipes

EXPRESS LASAGNE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter.
• Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces.
• For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5-10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.
• Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside.
• For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper.
• Drain the lasagne sheets.
• Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.
• Bake for 30-35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately.

MARY BERRY EXPRESS LASAGNE V 2.0

Steps:

• Fry sausage meat in a large non-stick pan until turning golden-brown. While frying, break bigger clumps into smaller pieces.
• Add mushrooms, chilli, garlic and fry for 5 minutes.
• Stir in the spinach and creme fraiche, and season with salt and pepper. Let it cook for 2 - 3 minutes. Set aside.
• Mix all ingredients for the tomato sauce (passata, tomato paste, sugar and herbs) in a bowl and season with salt and pepper.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Assemble the dish by making 3 lasagne layers with sausage filling and tomato sauce in between; start with covering the bottom of the dish with one-quarter of tomato sauce.
• Lay 3 sheets of lasagne over the sauce, cover them with the second quarter of tomato sauce. Spread the sauce gently over the dried sheets with a spoon. Scatter one-third of sausage/spinach filling over the top.
• Repeat the process creating two more lasagne layers.
• Sprinkle the grated cheddar cheese over the top.
• Bake for 25 - 30 minutes or until the top is golden brown.
• A potato masher (plastic doesn't scratch the pan's surface) can help break bigger clumps of meat into smaller pieces.
• When substituting fresh spinach for frozen spinach, drain the excess water away once the spinach is thawed and chop the leaves.
• If the meat filling seems a bit dry, add more creme fraiche to it.
• Ideally, the 3 sheets in each layer should fit the dish surface without too much overlapping. If needed, snap the corners of the lasagne sheets to fit your dish.
• Barilla dry lasagne sheets or fresh lasagne are best in this recipe. Other (dried) lasagne might require pre-cooking and can stay hard in places.