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Method Prep:1day1hr › Cook:1hr › Ready in:1day2hr
Preheat the oven to 180 C / Gas 4.
In a bowl combine plum tomatoes, basil, oregano, Worcester sauce, tomato purée, salt and pepper and blend together.
Warm a little oil in a frying pan over a medium heat. Add the onions and garlic and cook and stir until soft. Add the chicken and sausages and cook until both are no longer pink in the centre (if the chicken is done before the sausages, remove from the pan and set aside so that it does not dry out).
If you are using lasagne sheets that require pre-cooking, then bring a large saucepan of lightly salted water to the boil and and cook according to the instructions on the packet; drain.
Meanwhile, once sausages are cooked remove from pan and chop into pieces, add back into pan (along with the chicken if you set it aside) and pour in all of the tomato sauce mixture. Bring to boil and let simmer for several minutes.
Into an ovenproof dish, using half of the tomato mixture spoon a layer of the tomato sauce into the base of the dish, followed by a layer of lasagne sheets, followed by a layer of half of the white sauce. Repeat, ending with a layer of white sauce on top; finish with a good layer of grated cheese.
Bake in the preheated oven for 30 to 40 minutes, until the cheese is golden brown and the sauces are bubbling. Remove from the oven and serve.
I usually add mushrooms as well and a bit of chilly flakes if you want more of a kick!
Great recipe and a lovely twist on the classic Lasagne! Definitely different. Made loads and all the family loved it! Served with salad and garlic bread. Already been told by the family to make it again! I added mushrooms and chilli flakes too. - 19 May 2016