ingredients

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• ✓375g packet of lasagna sheets
• ✓1 large brown onion, diced
• ✓2 large garlic cloves, crushed
• ✓3 hot chorizo, diced finely
• ✓4 pork and fennel sausages, removed from casing
• ✓1 cup water
• ✓800g canned tomatoes
• ✓2 tbsp tomato paste
• ✓1 tbsp. Fresh thyme, chopped
• ✓1 tsp salt
• ✓1 tsp cracked pepper
• ✓1 tsp dried oregano
• ✓1/2 tsp mustard powder
• ✓10 basil leaves
• ✓2 cups of mozzarella cheese
• ✓1 cup parmesan cheese
• ✓2 tbsp. olive oil

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   In a deep pot, heat olive oil over medium to high heat.

3. 3

   Add onion, garlic and fresh thyme into the pot and cook for 2-3 minutes, or until onion turns translucent.

4. 4

   Add chorizo and sausages (out of the casing!) and cook for 6-7 minutes, or until lightly browned.

5. 5

   Add tomato paste and cook for a further 1 minute. Add the canned tomatoes and 1 cup water and stir through. Season with salt, pepper, oregano, mustard powder and basil leaves and leave to simmer lightly for 15-20 minutes.

6. 6

   Depending on what lasagna sheets you use, cook according to packet instructions.

7. 7

   In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the sheets on the bottom, then top with a layer of the chorizo sauce and a layer of mozzarella.

8. 8

   On the next layer, add sheets, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan)

9. 9

   Continue layering until you reach the top.

10. 10

    Cover with foil and place into the oven for 30 minutes.

11. 11

    Serve hot!