Spicy Sausage Lasagne
Sausage and spice and everything nice…
If you’re tired of Bangers and Mash and want something different for a Sunday dinner, this is the perfect choice!
The kids will love it and will not even notice there is broccoli in it! For younger kids, you can substitute the Chilli beef sausages with our all-time favourite Bratwurst.
The other students in your campus will make you their leader! It’s an easy dish to prepare for a romantic dinner for two and it goes great with red wine!
Most people don’t think of Lasagne as comfort food, but let me tell you, this recipe will make you fall in love with it! It’s meaty, cheesy, filling and spicy! The spinach and broccoli adds a bit of contrast, without overpowering the flavours of the classic lasagne recipe.
These Chilli Beef sausages are so savoury, so tasty and their flavour is absolutely delectable. Their taste has hints of smokiness and a mild spicy kick as an aftertaste.
Makes: 6 servings
500 g Chilli Beef Sausages from The Sausage Man™
1 pack of lasagne sheets (no-pre cooking)
1 red onion
1 yellow bell pepper
1 celery stick
2 tbsp oil
250 g mushrooms
1 L tomato sauce
250 g spinach
100 g broccoli
375 g mozzarella
200 g cheddar
1 tbsp sour cream
15 g parsley
½ tsp hot chilli powder
1 tsp basil
1 tsp salt
1 tsp pepper
- Defrost the sausages in a pot of lukewarm water.
- Cut the onion, celery stick and bell pepper in small cubes. Place them in a large pan or pot with a little bit of oil. Sear them on medium heat.
- Meanwhile, cut the mushrooms and sausages in small cubes as well. Add them to the pot of veggie and sear them all together for a few more minutes.
- In another pot, add 2 L of water and as it starts boiling, add the spinach and broccoli. Boil them for another 15 minutes or until the broccoli is soft.
- When the onions turn translucent, add 1 L of tomato sauce. Add basil, salt and pepper and if you want the lasagne to be a bit spicier add in the hot chilli powder, too. Boil down the sauce until the excess water has evaporated and the sauce is thick enough. If needed, you can mix 2 tbsp of flour with 1 tbsp of oil and add it to the sauce, then boil it for an extra 5 to 10 minutes. Make sure to stir the mixture from time to time so it doesn’t stick to the bottom of the pot.
- Chop the parsley leaves and add ¾ to the tomato and sausage mixture. Save ¼ for the end.
- When the spinach and broccoli are cooked, drain them of water and add the sour cream. Using an electric mixer, whisk the spinach, broccoli and sour cream together for a few seconds.
- Preheat the oven at 180°C on fan.
- Let both mixtures cool down as you cut the mozzarella in slices and grate the cheddar cheese.
- In a lasagne ovenware start layering the ingredients by putting a little bit of tomato sauce and the first layer of lasagne sheets. Scoop a few tbsp of the sausage and tomato mixture making an even layer. Add 4-6 mozzarella slices and a bit of the grated cheese for the next layer. Then, place 2 tbsp of the spinach mixture on top and even it out.
- Continue layering lasagne sheets, the sausage and tomato mixture, the layer of cheeses and the spinach mixture. Save a bit of grated cheddar cheese for later.
- The last layer should be of lasagne sheets. Cover the ovenware with tin foil and bake it in the oven for 30-40 minutes.
- In the final 5-10 minutes, uncover the lasagne and add the remaining grated cheddar on top.
- Remove the lasagne from the oven, sprinkle the remaining parsley on top and wait at least 15 minutes for it to cool down before serving.
- We recommend serving it with a glass of dry red wine of your choosing. Drink responsibly.