Cajun Sausage Skillet Stovetop Lasagne Recipe

Think lasagne takes ages, creates loads of mess and is expensive? Think again. This stovetop lasagne recipe is a cheat to lasagne supremacy.

Done in 30 minutes

Dish by Hugh Woodward

Ingredients

What you'll need:

6 Co-op butchers choice pork sausages

1brown onion, diced

2 garlic clove

1 tsp Schwartz Cajun seasoning

1x400gCo-op chopped tomatoes

1 packCo-op lasagne sheets broken up into 2inch pieces

300mlcreme fraiche

200ggrated cheddar

This is a great little lasagne hack if you're cooking on a budget. This stovetop lasagne, made with Cajun sausage, comes with a handy cheat if you're looking for a quick and easy way to make cheese sauce

Method

Heat a large skillet over medium and add olive oil. Remove sausages from their casing and add to the pan. Begin to break them down as they cook. Breaking up the meat with a wooden spoon until cooked through. Once the sausage meat has started to crisp and become golden add your diced onion.

Fry the onion until translucent then add diced garlic. Season with salt and pepper and add your Cajun seasoning.

Pour the chopped tomatoes into the pan, then fill the tin with water and pour into your sausage ragu. Bring to a simmer and reduce the heat to allow the flavours to develop, cook for 15 mins until the sauce has slightly thickened.

Then place your broken lasagne sheets into the ragu, stirring and making sure they are completely covered with sauce. Cook for a further 10 mins.

In a small bowl, combine the creme fraiche with 100g of your grated cheese, salt and pepper.

Once the pasta has cooked, dollop your cheesy creme fraiche mixture on top of the pasta in the pan. Turn off the heat and cover with a lid, finish with a final layer of cheese and serve.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.