One Pot Creamy Sausage & Greens Broken Lasagne

• servings: Serves 4 at approx 360 k

Ingredients

400-450g low-fat pork sausages (or chicken), skins removed

1 large leek, diced

2 sticks celery, diced

200g chestnut mushrooms, diced

2 garlic cloves, minced

2 large handfuls cavolo nero or kale, shredded

1 tbsp fresh sage, chopped (or 1 tsp rosemary)

1 chicken stock cube

400ml boiling water

1 heaped tbsp low-fat cream cheese

1 heaped tsp Dijon mustard

Approx 6-7 lasagne sheets, broken into pieces

50g parmesan, finely grated

Pre heat the oven to 200c fan. Heat a deep, ovenproof pan over medium heat, add the sausage meat and break it up as it browns. Stir in the leek, celery, mushrooms, garlic and sage with a little salt and pepper, and cook for 10 minutes until softened. Dissolve the stock cube in 400ml boiling water and pour it into the pan. Fold through the cavolo nero. Mix through the cream cheese and mustard until smooth, then add the broken lasagne sheets, fold through, then pat down, making sure they’re pushed under the liquid so they soften evenly. Simmer gently for about 7 minutes, folding occasionally, if it looks like it’s drying out, add a splash more water, scatter with parmesan, black pepper and transfer the pan to the hot oven, turn ON the grill setting to medium and bake for 10 minutes until bubbling and golden on top. Let it rest for 10 minutes before serving so the pasta finishes softening and the sauce thickens into a creamy ragu.

Freezer friendly and heats up well!