Ingredients |
Meat Sauce
8 Adams Lincolnshire Sausages
1 tbsp Oil
1 Chopped Onion
1 Grated Carrot
200ml Red Wine
300ml Vegetable Stock
4 tbsp Tomato Puree
100g Chopped Tomatoes
100g Fresh Spinach
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White Sauce
90g Plain Flour90g Butter
1½ Pint Milk |
Extra’s
Lasagne Sheets
100g Cheddar cheese |
Method
- Remove sausage meat from the skins and chop into small pieces. Heat the oil in a pan; add onion and fry for 5 minutes. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato pure, and season.
- Bring to the boil, and then simmer for about 15 minutes. Take off the heat and cool.
- To make white sauce, put the butter, flour and milk into a pan. Gently heat, while whisking, until thick and smooth. Simmer for 2 minutes. Take off the heat and cool.
- Preheat oven to 190c/375f/gas mark 5. In a lasagne dish, cover the base with meat sauce. Then add sheets of lasagne, a layer of white sauce, then more lasagne sheets. Repeat this again and finish with white sauce. Sprinkle on cheese and bake in the oven 25-30 minutes, until golden brown.
Notes:
A lasagne with a British twist. Light for summer. For the whole family. Suggest a big portion on a plate showing the layering (and the clear sausage element). Perhaps include a smart oven dish in the background with the rest of the recipe in it. Serve with salad. White wine?
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