Renowned chef Mary Berry has shared her easy and delicious lasange recipe that can be rustled up in just 30 minutes – making it the perfect midweek meal for busy lives
Sometimes a lasange can be the ultimate midweek dinner staple – and Mary Berry has shared her quick and easy recipe that is perfect every time.
A lasagne is a great dinner for everyone, and is arguably one of the most popular for busy families due to being able to cook in large portions.
So whether you’re late home from work, or busy with life and don’t have much time to whip up dinner, this 30 minute “express” lasagne works every time and renowned chef Mary Berry’s different take on this lasagne is super quick, and perfect for a midweek supper.
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Mary Berry has also given some of her top tips for elevating your lasagne, including soaking the dry sheets of lasagne helps to “soften them so they absorb the sauce better”. She also said it can be prepared a day in advance, and the uncooked lasagne can be frozen too.
So, to make Mary Berry’s lasagne, the recipe is below as shared from BBC Food:
Ingredients
- butter, for greasing
- 6 large dried lasagne sheets
- 75g/2¾oz mature cheddar, grated
For the pork and spinach sauce
- 1 tbsp oil
- 450g/1lb pork sausage meat
- 1 tbsp plain flour
- 1 red chilli, deseeded and finely chopped
- 2 fat garlic cloves, crushed
- 250g/9oz chestnut mushrooms, sliced
- 200ml/7fl oz full-fat crème fraîche
- 100g/3½oz baby spinach, roughly chopped
- salt and freshly ground black pepper
For the tomato sauce
- 500g/1lb 2oz passata
- 2 tbsp sun-dried tomato paste
- 1 tsp light muscovado sugar
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh sage
Method
- 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.
