Easy Lasagne

40 minutes 30 minutes 6 servings

We’ve added ease and speed to this lasagne by swapping bechamel with ricotta and by using sausage meat to boost the flavour of the sauce without having to simmer it for hours. We bet this will be a new family fave!


  • Sauce
  • 450g pork sausage meat
  • 125g chestnut mushrooms, diced
  • 1 onion, diced
  • ½ teaspoon fine salt
  • 3 teaspoons Epicure Chopped Garlic
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1 jar Epicure Italian Passata
  • Ricotta
  • 250g ricotta
  • 40g parmesan, finely grated
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon fine salt
  • Assembly
  • 12 no-cook lasagne sheets
  • 125g mozzarella, patted dry and shredded
  • 20g parmesan
  • 1 tablespoon chopped fresh parsley

The recipe Easy Lasagne Kitchen Mode

  • 1

    Preheat oven to 200ºC, Gas mark 6.

  • 2

    Set a deep, non-stick frying pan over medium heat. Add the sausage meat and cook until browned and cooked through, breaking up into pieces as you go.

  • 3

    Tip in the mushrooms and cook for 2 minutes, then add the onions, along with ½ teaspoon salt. Cook for 3 minutes more, until softened.

  • 4

    Add garlic, basil, and oregano and cook for 1 minute. Stir in the passata. Lower the heat and cook at a simmer for 5 minutes. Taste and season with more salt if necessary (the sauce should be well seasoned as it will flavour the lasagne sheets).

  • 5

    Meanwhile, mix together the ricotta, parmesan, parsley and ¼ teaspoon salt in a medium sized bowl.

  • 6

    Grab a medium baking dish. Scoop two ladlefuls of sauce into the bottom of the dish, spreading to cover. Top with three lasagne sheets. Spread half of the ricotta mixture evenly over the pasta sheets. Repeat the layers (sauce, lasagne sheets, ricotta). Top with another two ladles of sauce, then one final layer of pasta. Cover with the last bit of sauce making sure no dry bits of pasta are poking through. Top with shredded mozzarella and grate over parmesan.

  • 7

    Bake for 30 minutes or until the sauce is bubbly, the cheese is golden, and the lasagne sheets are cooked through. Let cool 10 minutes before serving. Sprinkle with fresh parsley to serve.