1

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.

2

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.

3

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.