Name: 30 Minute Lasagne
Ingredients: 3 tbsp olive oil; 12 pork sausages; 1 tbsp fennel seeds; 2 cloves garlic; 1 tsp ½chilli flakes; 3 tbsp tomato purée; 1 chicken stock cube; 50 g Parmesan; 200 g ricotta; 1 bunch basil; 1 bunch parsley; 8 fresh lasagne sheets; 2 tbsp extra virgin olive oil; 1 handful fresh basil (to serve)

30 Minute Lasagne

A genuine midweek lasagne recipe is surely one the holy grails of no-nonsense cooking. BIG flavour with minimal effort. This is sure to please a crowd or a date in equal measure!

Ingredients

3 tbsp olive oil

12 pork sausages

1 tbsp fennel seeds

2 cloves garlic

1 tsp ½chilli flakes

3 tbsp tomato purée

1 chicken stock cube

50 g Parmesan

200 g ricotta

1 bunch basil

1 bunch parsley

8 fresh lasagne sheets

2 tbsp extra virgin olive oil

1 handful fresh basil to serve

Method

Place a large saucepan filled with water over a high heat for the pasta later. Place a medium saucepan over high heat with 2 tbsp of the olive oil. Squeeze the meat out of the sausages and add it to the pan along with the fennel seeds, breaking it up into small pieces with a spatula. Fry for 5 minutes or until the meat is well browned. Peel and mince the garlic then add it into the pan along with the chilli flakes and tomato purée. Continue to cook for another minute then crumble in the stock cube and add 400ml of water to make a sauce. Give it a stir and leave it to simmer while you get on with the rest of the recipe.
Crumble the Parmesan into the Food Processor with Knife Blade attachment of a Chef XL Sense along with the ricotta, herbs and the rest of the olive oil. Blitz for a few minutes, or until the ricotta is smooth, the Parmesan has broken up and the colour from the herbs runs into the cheese. Season the mixture well with salt and pepper then keep it on the side until you need it.
Boil the lasagne sheets in the water with a generous seasoning of salt for 2-3 minutes or until al dente. Layer the drained lasagne sheets on your serving plates with the sausage ragu and dollops of herby ricotta. Finish with a drizzle of extra virgin olive oil and some whole basil leaves. Serves 4