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Sophia Lopez
Sophia Lopez
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Tuesday 08 September 2026 18:09:32 GMT
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450g low-fat pork sausages (or chicken), skins removed
1 large leek, diced
2 sticks celery, diced
150g chestnut mushrooms, diced
2 garlic cloves, minced
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Approx 6-7 lasagne sheets, broken into pieces
50g parmesan, finely grated Pre heat the oven to 200c fan. Heat a deep, ovenproof pan over medium heat, add the sausage meat and break it up as it browns. Stir in the leek, celery, mushrooms, garlic and sage with a little salt and pepper, and cook for 10 minutes until softened. Dissolve the stock cube in 400ml boiling water and pour it into the pan. Fold through the cavolo nero. Mix through the cream cheese and mustard until smooth, then add the broken lasagne sheets, fold through, then pat down, making sure they’re pushed under the liquid so they soften evenly. Simmer gently for about 7 minutes, stirring occasionally, if it looks like it’s drying out, add a splash more water, scatter with parmesan and transfer the pan to the hot oven, turn ON the grill setting to medium too and bake for 10 minutes until bubbling and golden on top. Let it rest for 10 minutes before serving so the pasta finishes softening and the sauce thickens into a creamy ragu. Reheats well and freezer friendly too! #healthyrecipes #mealprep #highprotein
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450g low-fat pork sausages (or chicken), skins removed
1 large leek, diced
2 sticks celery, diced
150g chestnut mushrooms, diced
2 garlic cloves, minced
2 large handfuls cavolo nero or kale, shredded
1 tbsp fresh sage, chopped (or 1 tsp rosemary)
1 chicken stock cube
400ml boiling water
1 heaped tbsp low-fat cream cheese
1 heaped tsp Dijon mustard
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