Forming meatballs out of sausages is a genius trick
2 medium, finely chopped
1 stick(s), finely chopped
Reduced fat pork sausages, grilled
8 medium, skins removed
Lasagne sheets, fresh
25 g, grated, to serve
- Heat 1 tsp of the oil in a large frying pan set over a medium heat. Add the carrots and celery and cook, stirring, for 3 minutes or until soft. Transfer the vegetables to a plate.
- In the same pan, heat the remaining oil. Meanwhile, form the sausage meat into 2cm meatballs. Add the meatballs to the pan and cook for 1-2 minutes until just browned. Add the tomatoes and cook, stirring occasionally, for a further 6-8 minutes, until the tomatoes are soft and their skins have started to split. Using the back of a spoon, crush the tomatoes. Return the cooked carrots and celery to the pan and stir to combine. Season well.
- Meanwhile, bring a large pan of salted water to a boil. Tear each lasagne sheet into three 4cm-wide strips and cook for 1-2 minutes or until al dente. Drain, then add to the pan of meatballs. Gently toss to combine, then serve with the parmesan sprinkled over the top.
Swap the pork sausages for chicken, if you like.