I love a good lasagne but they can get boring after a while – its always the same isn’t it – sheets of lasagne layered with minced beef? So I tried something different tonight – I tried making a sausage lasagne and boy, was it good! And it tastes nothing like a boring old lasagne either.

Lasagne Closeup

Yes, it tastes as nice as it looks 🙂

You will need –

  • 800 grams good quality pork sausages
  • 400 grams cherry tomatoes
  • 2 large tomatoes
  • 10-12 dry lasagne sheets
  • 250 ml double cream
  • 2 teaspoons Dijon mustard
  • 1 cup grated Parmesan
  • 2 tablespoons olive oil
  • A pinch of salt, pepper and paprika

This should easily serve 4 people on a cold winter night (or every night if you live in the UK)

Start by splitting open the pork sausages with a knife and peeling of the skin so that your left only with the sausage meat. Sausages tend to be well seasoned meat anyways but if you fancy giving the dish an extra kick; add in a pinch of salt, pepper and paprika. Mix well in a bowl and set aside.

Sausage Meat

I absolutely love cherry tomatoes. I couldn’t resist taking a few photos of these beauties before chopping them. Don’t they just look amazing?

Cherry Tomatoes

Roughly chop all the cherry tomatoes. Rub some olive oil in the dish you plan to make your sausage lasagne in – be generous, you don’t want your lasagne sticking to the dish do you?

Olive Oil - Tin

Spread a layer of lasagne sheets in your oiled dish, and distribute half the cherry tomatoes on top of it. Top this with half the seasoned sausage meat and spread evenly. Add another layer of lasagne sheets and press down to flatten. Add the rest of the chopped cherry tomatoes and top with another layer of dry lasagne sheets. Top this with a final layer of the remaining sausage meat and spread – it really is that easy!

Tomato Slices

Slice two large tomatoes into thin slices and spread evenly over the lasagne. Mix in two teaspoons of Dijon mustard into the double cream and pour over the lasagne making sure the lasagne soaks in this wonderful sauce.

Cream and Dijon

Cover the dish generously with some grated Parmesan cheese and its ready to be baked.

Parmesan Cheese

Bake in an oven set at 200’C/Gas 6 for 45 mins and wait.


Once ready, cut into 4 slices and serve with some mixed leaves. A little bit of green isn’t going to do you any harm is it? 🙂

Lasagne Plated

And there you have it – an unique, rich and filling lasagne. Don’t forget to hit the gym tomorrow. Ha 🙂