Using fresh lasagne sheets means you can make thicker pasta strips. Perfect served with pork meatballs, cherry tomatoes and parmesan.
2 medium, finely chopped
1 stick(s), thinly sliced
Extra lean pork sausage
Fresh lasagne sheets
188 g, (4 x 47g sheets)
Grated parmesan cheese
⅓ cup(s), (25g)
- Heat half the oil in a large non-stick frying pan over medium heat. Cook carrot and celery, stirring, for 3 minutes or until soft. Transfer to a plate.
- Heat remaining oil in same pan. Squeeze sausage mixture into 2cm balls out of casings into pan. Cook, tossing occasionally, for 1-2 minutes or until just browned. Add cherry tomatoes. Cook, stirring occasionally, for 6-8 minutes or until soft and skins start to split. Using the back of a spoon, slightly squash tomatoes. Return carrot mixture to pan and stir to combine. Season with salt and pepper.
- Meanwhile, bring a large saucepan of salted water to the boil. Tear each lasagne sheet into 3-4cm-wide strips. Add to boiling water. Cook for 1-2 minutes or until al dente. Drain and add to sausage mixture. Toss and serve sprinkled with parmesan.
SERVING SUGGESTION: Mixed salad leaves and chopped flat-leaf parsley. TIP: You can freeze this sauce for up to 1 month. You can use lean beef sausages instead of pork.