Take a classic lasagne to the next level by using sausage meatballs and adding a hint of chilli for extra flavour and a little spice. It makes a great dish for serving to the family this winter. Any leftovers can be enjoyed for lunch the following day.

Ready in: 2 hours

Serves: 6 – 8

Ingredients

12 sausages
2 tbsp oil
2 onions, chopped
4 garlic cloves, crushed
2 tbsp mixed herbs
½ tsp chilli flakes
1 tbsp sugar
500ml passata
400g tin chopped tomatoes
100g butter
100g plain flour
1l milk
100g baby spinach
Handful fresh basil leaves
50g parmesan
50g Cheddar
150g ball mozzarella
12 dried lasagne sheets

Method

1. Remove the sausage meat from the skin and roll into meatballs, you should get 2-4 meatballs from each sausage. Heat 1 tbsp oil in a deep frying pan and cook the meatballs in batches, until golden brown. Once cooked, set aside on a plate for later.

2. Heat the remaining oil in the pan and cook the onion for 8-10 minutes, until softened. Stir in the garlic, mixed herbs and chilli. After a minute of two, add the sugar, passata and tomatoes. Swish a little bit of water around the tomato containers and tip into the pan. Season well and leave to simmer uncovered for around 30 – 40 minutes. The sauce should thicken and the chopped tomatoes should break down.

3. Next, melt the butter in a saucepan, then add the flour. Whisk together to make a smooth pasta, then add the milk, little by little, stirring continuously until you have a thick white sauce. Add some seasoning if you like.

4. Keep half the meatballs (around 10) to one side and add the rest to the tomato sauce. Spoon half of the tomato meatballs into a large baking dish. Top with half the spinach, the basil and a little sprinkle of parmesan. Top with around a third of the white sauce and top with a layer of lasagne sheets.

5. Repeat the layers again and pour the remaining white sauce over the top, spreading into the corners to cover the pasta sheets. Place the meatballs set aside earlier over the top, along with dots of mozzarella. Scatter with the remaining Parmesan and Cheddar.

6. Heat the oven to 190C. If not eating right away, chill for up to 24 or freeze for two months (defrost overnight before cooking). Bake for 40 – 50 minutes until bubbling and golden. Allow to sit for 5 – 10 minutes before serving.