Smoky sausage and butternut lasagne

Name: Smoky sausage and butternut lasagne
Total time: 1 h 20 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 4 herby sausages (gluten-free) skins removed; 1 onion small, finely chopped; 1 tsp hot smoked paprika; 400g tin chopped tomatoes; a handful of leaves basil chopped; 2 tbsp double cream, soured cream or soft cheese; 4 large (about 250g) butternut lasagne sheets; 1 ball mozzarella torn into small pieces; 25g Grana Padano finely grated

Published: August 30, 2018 at 4:55 PM

Save recipe

Serves 2

Easy

Total time: 1 hr and 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Jazz up this classic family recipe with herby sausages, smoky paprika and oozing mozzarella. Make this flavoursome lasagne for an easy midweek meal

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Make this gluten-free lasagne, or try our gluten-free pasta and more gluten-free recipes. Or check out our classic lasagne recipe.

Ingredients

Nutrition

1 tbsp olive oil
4 herby sausages (gluten-free)

skins removed
1 onion

small, finely chopped
1 tsp hot smoked paprika
400g tin chopped tomatoes
a handful of leaves basil

chopped
2 tbsp double cream, soured cream or soft cheese
4 large (about 250g) butternut lasagne sheets
1 ball mozzarella

torn into small pieces
25g Grana Padano

finely grated

Nutrition: per serving

kcal793
fat57.3g
saturates26.7g
carbs30.5g
sugars18.4g
fibre8.5g
protein34.7g
salt2.4g

Method

step 1

Heat the oil in a non-stick pan then break in the sausagemeat. Brown the sausage all over, breaking up while it cooks. Add the onion and cook for another 6-8 minutes or until the onion starts to soften. Add the paprika and seasoning, and cook for a minute, then add the tomatoes. Cover and simmer for 15 minutes then take off the lid and stir in the basil. Let the basil wilt into the sauce then stir in the cream or soft cheese you are using. Take off the heat.
step 2

Heat the oven to 180C/fan 160C/gas 4. Find a baking dish that the butternut sheets will fit in snugly (about 17 x 22cm). Put a spoonful of the sauce in the base, top with a sheet of squash and 1/3 of the remaining sauce and mozzarella. Repeat, ending with some sauce.
step 3

Bake for 30 minutes then sprinkle with Grana Padano and cook another 10-15 minutes or until the squash is tender and the sauce is bubbling.

***If you want to make this recipe gluten free, make sure you use gluten free sausages for this recipe***

Check out more of our best lasagne recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue