Fast lasagne with pork and spinach recipe
 1 tbsp oil450g/1lb pork sausage meat1 red chilli, deseeded and finely chopped2 fat cloves garlic, crushed150g/5oz button mushrooms, sliced1 x 200ml/7fl oz carton full-fat cr&grave;me frâiche100g/4oz baby spinach, roughly choppedsalt and freshly ground black pepper 1 tbsp oil 450g/1lb pork sausage meat 1 red chilli, deseeded and finely chopped 2 fat cloves garlic, crushed 150g/5oz button mushrooms, sliced 1 x 200ml/7fl oz carton full-fat cr&grave;me frâiche 100g/4oz baby spinach, roughly chopped salt and freshly ground black pepper 1 x 400g/1lb can chopped tomatoes2 tbsp sun-dried tomato paste1 tsp demerara sugar1 tbsp fresh thyme leaves 1 x 400g/1lb can chopped tomatoes 2 tbsp sun-dried tomato paste 1 tsp demerara sugar 1 tbsp fresh thyme leaves 6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne50g/2oz strong cheddar cheese, grated 6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne 50g/2oz strong cheddar cheese, grated Method Preheat the oven to 190C/375F/Gas 5.For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Bring to the boil for a couple of minutes, season well and set aside.For the tomato sauce, measure all the ingredients into a jug and season well.Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Sprinkle over the grated cheese.Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Bring to the boil for a couple of minutes, season well and set aside. Bring to the boil for a couple of minutes, season well and set aside. For the tomato sauce, measure all the ingredients into a jug and season well. For the tomato sauce, measure all the ingredients into a jug and season well. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Sprinkle over the grated cheese. Sprinkle over the grated cheese. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.