Marry Me Sausage Lasagne

Prep the ingredients

• Peel and chop the onion. If your sun-dried tomatoes are large you can chop them in half.

Make the Marry Me sauce

• Heat a dash of your preferred oil in a large ovenproof frying pan, on a medium heat, cook the onion with a pinch of salt and pepper for 3 minutes. You can use some of the oil from the sun-dried tomatoes jar to add extra flavour.
• With a sharp knife, slit the sausages down the middle and add the sausage meat to the pan, breaking it up with the back of a spoon into juicy nuggets as it cooks.
• Cook for 5 minutes then add the garlic granules and dried oregano. At this stage you can remove some of the excess oil in the pan.
• Make up the chicken stock cube with 150ml boiling water per serving (e.g. if you are cooking for 4 people you will need 600ml stock).
• Pour in a generous dash of stock, then with the back of a spoon scrape the bottom of the pan to get all the delicious sausage flavour.
• Add the rest of the stock along with the sun-dried tomatoes, chopped tomatoes and crème fraîche. Check the seasoning and adjust to taste.
• Break each lasagne sheet into around 4 - 5 pieces, stirring them into the sauce, ensuring they are submerged.
• Stir in ⅓ of the grated Parmesan and all the spinach.
• Cover with a lid or foil and simmer for 10 minutes, stirring occasionally, until the pasta is tender.

Heat the grill & finish the sauce

• Preheat the grill to high.
• Sprinkle over the mozzarella and reserved Parmesan.
• Pop the pan under the grill for 5 minutes, or until golden and bubbling.

Plate Up

• Remove the pan from the oven and let it sit for a few minutes. Scatter over the fresh basil, then plate up your Marry Me Lasagne and enjoy!