Saturday 1 February 2014

Madhouse recipe : Spicy Sausage & Mediterranean Veg Lasagne

I decided to make lasagne earlier in the week but when I went to look in the freezer, I didn't have any mince so this is what it developed into - it was voted just as nice as the normal lasagne if not more so so I'll definitely have to play around and see what other new varities of lasagne we can come up with. I think it could be a great way of using up leftover roast chicken too.

 Spicy Sausage & Mediterranean Veg Lasagne

ingredients :

1 pack pork chipolata sausages
2 onions
1 aubergine
1 large courgette
1/2 red pepper
1 tin chopped tomatoes
1/2 jar Levi Roots Jerk Chicken Paste
seasoning of your choice : I used garlic pepper, onion salt, oregano, Oxo Shake & Flavour Garlic & Herb
lasagne sheets (fresh or dried)
1 pint cheese sauce (from a packet or make your own - see below)
3 large tomatoes
grated cheddar cheese or parmesan

Chop the sausages into bite-sized pieces and gently fry them in a drizzle of olive oil for about 5 minutes until they are browned on all sides. Toss in the diced onion, aubergine and courgette and cook for 5 minutes. Add the red pepper and cook for a further 10 minutes, stirring continuously.

Add the tin of chopped tomatoes and 1/2 jar of the Jerk Chicken Paste. (Add more or less depending on how spicy you want it.)

Season to taste with the herbs and spices of your choice. I used garlic pepper, onion salt, oregano, Oxo Shake & Flavour Garlic & Herb.

Reduce the heat and leave to simmer for 10 minutes to reduce. During this time, prepare the cheese sauce. You can use a packet mix if you're short on time but it's simple to make your own - melt a large knob of butter in a saucepan and stir in a couple of tablespoonfuls of flour. Cook for a couple of minutes, stirring so it doesn't burn. Add a dash of milk and mix to a smooth paste before adding the rest of the 1/2 pint of milk. Bring to the boil, stirring continually with a whisk or fork. When it rises up, reduce the heat, stir in the cheese and continue to cook for a couple of minutes until it thickens.

Fill an ovenproof dish with alternate layers of sausage & veg sauce, pasta sheet, cheese sauce, fresh tomatoes, pasta sheet, sausage & veg sauce and so on. 

Top with grated cheese.

Put in a preheated oven (180°) for 1/2 hour until the cheese is bubbling and golden brown.

Link up your recipe of the week

Other blogposts you may be interested in :

Madhouse recipe : Treacle Toffee


  1. What a creative recipe! Mel #RecipeoftheWeek

  2. We have so many sausages here on the farm, I've never thought to use them to make Lasagne but I might just try now!

  3. Really good idea. My kids used to always reject lasagne but they've started eating it lately and they LOVE sausages so I'm pretty sure this would be a winner. #RecipeoftheWeek

  4. great alternative to the traditional alsagne #recipeoftheweek

  5. Wow. My husband adores lasagne but this takes it to another level!! Thank you for linking up to #recipeoftheweek. It’s always appreciated :) I’ve Pinned and Tweeted this post and there’s a new linky just gone live - would love you to join in x


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