This is a lovely recipe; it has taken me a while to perfect but I think I might have got there now. The trick is to cover it with tin foil. This keeps the moisture in and ensures that the top does not dry out.
There are actually very few ingredients here and so it makes for a great, easy supper which can be frozen and eaten at a later date. Credit to Nigel Slater for this.
There are actually very few ingredients here and so it makes for a great, easy supper which can be frozen and eaten at a later date. Credit to Nigel Slater for this.
Ingredients
Method
Grab a baking dish and splurge a little olive oil in the bottom. Cover with a layer of lasagne.
Cut the cherry tomatoes in half and lay all over. A Barking Baker Top Tip is to lay the tomatoes juice side down so that when it cooks it gets nice and moist.
Split the sausages open and squeeze all the meat into a bowl, discarding the skins. I don't really like doing this but the trick is to just grasp the sausage in the middle and squeeze - the meat will come out both ends, just get it all out. Like toothpaste...
Cover the tomatoes with half the meat. Add another layer of lasagne.
Chuck on more tomatoes and more sausage meat and another layer of lasagne. I find that if you give each sheet of lasagne a sharp crack with a knife to just break them then that let's the cream soak through well (see vid and below).
- Sausages (400g - upgrade to 750g if cooking for more people, or if you're really hungry)
- Dried Lasagne
- Cherry tomatoes (just under two packs of 325g works perfectly)
- Normal large tomatoes (about 4)
- 1 teaspoon of dijon mustard
- 300ml of double cream
- About 50-100ml milk, read below and see video
- 120g cheese (Nigel Slater uses Parmesan, I used cheddar as I didn't have any Parmesan)
Method
Grab a baking dish and splurge a little olive oil in the bottom. Cover with a layer of lasagne.
Cut the cherry tomatoes in half and lay all over. A Barking Baker Top Tip is to lay the tomatoes juice side down so that when it cooks it gets nice and moist.
Split the sausages open and squeeze all the meat into a bowl, discarding the skins. I don't really like doing this but the trick is to just grasp the sausage in the middle and squeeze - the meat will come out both ends, just get it all out. Like toothpaste...
Cover the tomatoes with half the meat. Add another layer of lasagne.
Chuck on more tomatoes and more sausage meat and another layer of lasagne. I find that if you give each sheet of lasagne a sharp crack with a knife to just break them then that let's the cream soak through well (see vid and below).
If you are using one of the 300ml cream pots then just add a teaspoon of mustard to the pot and stir it all in (I do this in the video). Season with plenty of pepper and a little salt. Stir it in. Pour most of the cream over all over the lasagne, leaving about 50ml (roughly).
Now grate the cheese over the top. I then added the remaining 50ml of cream and some more tomatoes. Now pour over 50ml milk.
Cover it with tin foil and bung it in the oven at 180 degrees for 30 mins.
Take it out and add another 50ml of milk and re-cover with the tin foil. Cook for a further 25-30 mins. The lasagne should not be hard. It's is worth poking holes in it with a sharp knife at the 30 minute mark as I do in the video as this helps the liquid circulate.
Serve with kale and carrots. It's a bit messy to serve but tastes fab.
Now grate the cheese over the top. I then added the remaining 50ml of cream and some more tomatoes. Now pour over 50ml milk.
Cover it with tin foil and bung it in the oven at 180 degrees for 30 mins.
Take it out and add another 50ml of milk and re-cover with the tin foil. Cook for a further 25-30 mins. The lasagne should not be hard. It's is worth poking holes in it with a sharp knife at the 30 minute mark as I do in the video as this helps the liquid circulate.
Serve with kale and carrots. It's a bit messy to serve but tastes fab.
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