One Pan Lasagne Recipe

This one pan lasagne recipe is an absolute dream. A sausage pasta recipe is always our go-to for a comfort food dinner and this pork lasagne recipe takes it to the next level. Madeliene (from @madeleinesmeals) whipped up this gorgeous pasta recipe with sausage using our award winning high welfare British Sausages. Madeleine used our Proper Porker British Sausages but you could also use our Little Porker British Chipolata Sausages. Our high welfare sausages bring a peppery punch to this creamy pasta with sausage meat, and the bonus is this white sauce lasagne is a one pan meal and even sneaks in some veggies!

Ingredients

1 pack of The Jolly Hog Proper Porker British Sausages
1 chopped white onion
5 diced garlic cloves
1 thinly sliced leek
150g-200g fresh baby spinach
Grated parmesan
600ml-800ml semi skimmed milk
2-3 tbsp plain flour
2 tbsp butter
Oregano
Nutmeg
Fresh basil
6-8 lasagne sheets (you can use fresh sheets so they cook quicker)
250g mozzarella (drained weight)
Cayenne pepper
Optional half fat crème fraiche

Method

– Preheat grill to highest setting.
– Remove sausages from their skins & break up in a pan with some olive oil – fry for 8 to 10 minutes on a medium to high heat or until nice & golden brown.

– Sprinkle with a tsp of oregano. Remove from the pan to add back in later.
– Then in the same pan, fry garlic, onion, and leeks. Add in the butter and sweat down for several minutes until the veg has softened.
– Sprinkle over the flour, and then add 500-600ml of milk in intervals, all while stirring through until you achieve a silky sauce. Add in a big handful of grated parmesan, fresh spinach, and some chopped basil.
– Season to taste with some grated nutmeg, oregano, salt & pepper. Add extra milk if the sauce needs loosening.
– Add the cooked sausage back in to the pan and stir through. For a creamier sauce, I added in some extra parmesan and a dollop of half fat crème fraiche.
– Break up lasagne sheets into the pan and cook in the sauce for roughly 10 minutes (or shorter if using fresh sheets) or until soft & cooked through. Keep stirring through so that the lasagne sheets stay loose & evenly dispersed in the sauce. Stir through a little extra milk if needed for desired consistency.
– After this, top with sliced mozzarella, parmesan, and extra seasonings (cayenne pepper, oregano, salt, pepper). Place under the hot grill for about 5 minutes or until golden and bubbly.
– Garnish with fresh basil leaves, serve up & enjoy!