Lara’s Pheasant Lasagne

Ingredients

6 dry lasagne sheets
Strong grated cheddar to cover top

Ragù & spinach sauce
1 tbs olive oil
450g pork sausage meat
450g minced pheasant breasts
1 red chilli, seeded & finely chopped (or dried flakes!)
2 fat garlic cloves, crushed
150g button mushrooms, sliced
200ml full fat crème fraîche
2 generous handfuls baby spinach, roughly chopped

Tomato & thyme sauce
800g chopped tomatoes
2 tbs sundried tomato paste
1 tsp demerara sugar
1 tbs fresh thyme leaves

For the ragù and spinach sauce, heat the oil in a large non-stick frying pan, then brown the sausage meat over a high heat, breaking it up with two wooden spoons. Add the pheasant breast and cook until golden. Stir in the chilli, garlic and mushrooms and fry for a few minutes, then add the crème fraîche and spinach. Bring to the boil for a couple of minutes, then season well and set aside.

Combine and season the tomato sauce ingredients in a jug.

Spoon a third of the ragù into an oven dish. Loosely spoon over a third of the tomato sauce and arrange half the pasta over the top. Repeat using two more layers each of the ragù and tomato sauces with one of pasta between them. Sprinkle grated cheese over the top layer of sauce.

Bake at 200˚C (top right on Aga) for 20-30 minutes until golden brown, bubbling around the edges, and the pasta is tender.