Fast 800 low carb sausage lasagne – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fast 800 low carb sausage lasagne By You Magazine - January 10, 2021 We created this easy low carb sausage lasagne recipe during a brilliant Zoom session when we had to come up with a dish using specific ingredients. We swapped the starchy lasagne sheets for layers of courgette. Smith & Gilmour SERVES 6 PREP 15 MINS COOK 60 MINS PER SERVING 379 CALS PROTEIN 16G CARBS 10G FAT 30G FIBRE 3G 6 good-quality sausages (around 400g total weight) 2 medium onions, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 1 tsp dried oregano 400g can chopped tomatoes 250g young spinach leaves 2 medium courgettes, trimmed and sliced lengthways into strips 3mm-4mm thick good pinch ground nutmeg 200g full-fat crème fraîche 40g Parmesan, finely grated 1. Preheat the oven to 200C/ 180C fan/gas 6. 2. Place a shallow, flameproof casserole over a medium heat. Squeeze the sausages out of their skins into the pan in small chunks. Add the onions and fry together, stirring, for 10 minutes, or until the onion is softened and the sausages are lightly browned. Add the garlic and oregano and cook for a few seconds. Tip the tomatoes into the pan and simmer for 5 minutes, stirring regularly, until thick. 3. Place the spinach in a colander in the sink and pour just-boiled water over the top until it softens. Otherwise, you can soften it in the microwave. Leave to stand until cool enough to handle, then squeeze the leaves to remove as much water as possible. 4. Remove the casserole from the heat and season well. Place the courgette slices over the sausage mixture and top with the spinach. H Stir the nutmeg into the crème fraîche and spread over the spinach – you don’t need to be too neat. Sprinkle with the Parmesan and season with more ground black pepper. Bake for 20-25 minutes, or until starting to brown. 5. Remove from the oven and serve with a large green salad. COOK’S TIP Avoid cooking this for any longer than stated, as the courgettes release more liquid as they bake. Now buy the book and get all the recipes The Fast 800 Easy is published by Short Books, £16.99. to order for £14.44 until 24 January, call 020 3308 9193 or go to mailshop.co.uk/books. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved