First things first, you’ll need to grease your ovenproof dish with
butter and put your oven on to preheat to 200C/180C Fan/Gas 6. Then boil
some water and let it cool very slightly before soaking your six lasagne
sheets in it to help it soften - it should stay soaking while you make
both of the sauces.
Heat some oil in your frying pan, then add your sausage meat until
“every little bit [has turned into] a lovely golden brown colour,” says
Berry. This should take between 5-10 minutes. While you’re browning the
meat, break it up with two wooden spoons. Then, Berry advises, “Add two
tablespoons of flour, two cloves of crushed garlic and one chopped
chilli”.
While Berry admits she supposes “it’s a bit unusual to put chopped
chilli in, my lot seem to like chilli in things more and more and more,
so it’s up to you whether you put it in or not.” You should add your
mushrooms at this stage too, and fry it all for about five minutes,
before stirring in the crème fraîche and spinach.
Then bring it to a boil for a couple of minutes and season the pan
with salt and pepper to your taste, before setting it aside. Then you
move on to the tomato sauce: all you have to do is mix all your
ingredients for this together in a jug and add salt and pepper for
flavour.
Drain your soaking lasagne sheets and put about a third of your
sausage and spinach sauce into the bottom of your greased ovenproof
dish. Then “dribble informally” a third of the tomato sauce on top of
this, and arrange three of your lasagne sheets over this, before
repeating the process. At the end put your grated cheese at the very
top, which “will all melt and become crispy on top”.
Cook the final product for 20-30 minutes or “until the pasta is soft
and the top is golden”. Berry recommends it’s “best served the moment it
comes out of the oven” so tuck in!