One pan fennel and sausage lasagne

Serves x 4

Pre time, 15 minutes, cook time 40 minutes

Ingredients:

·       1 x pack of 6 sausages

·       2 x tbsp of fennel

·       1 x tsp of chilli flakes

·       1 x tsp of thyme

·       Seasoning

·       3-4 x tbsp of olive oil

·       1 x white onion, diced

·       3 x garlic cloves, diced

·       2 x cans of tinned tomatoes

·       1 x tbsp of tomato puree

·       1 x vegetable stock cube

·       1 x block of feta cheese, cubed

·       6-8 x lasagne sheers

·       ½ bag of kale

Method:

1.       In a saucepan, on a medium heat, cook the sausages with oil. With a wooden spoon, mince the sausages. Cook until golden, then set aside in a bowl.

2.       In the same pan, fry the onion for 5 minutes, then add in the garlic, herbs and seasoning, and cook for a further 2 minutes.

3.       Mix in the stock cube and ½ of water, simmer for 2 minutes. Stir in the sausage meat, tinned tomatoes and tomato puree.

4.       Stir in the kale well and cook for a further 3-4 minutes until combined.

5.       Reduce the heat to low-medium. Now to get messy, add the lasagne sheets in, starting from the bottom of the pan, working up. Do this by breaking the sheets in half and spreading the sauce over each sheet.

6.       Sprinkle over the feta cheese, more olive oil and more seasoning. Simmer for 25-30 minutes until the lasagne sheers are soft.