Mary Berry Lasagne Express

I made this on a Tuesday night when I was this close to just having toast for dinner. You know those days where everything’s a bit too much and you want proper food but zero faff? That was me. This lasagne looks like it takes ages (layers! sauces! cheese!), but it actually came together faster than I expected—hence “Lasagne Express.”

What caught me off guard? The sausage meat. It browns beautifully but sticks fast if you’re not watching. I almost scorched the first batch because I got distracted reading emails. Lesson learned. Also, don’t skip softening those lasagne sheets. I did once. Crunchy corners. Not fun.

Anyway, if you’ve ever wanted the soul of a slow-cooked lasagne without the actual slog, let me show you how I fixed that.

WHAT MAKES THIS RECIPE SPECIAL

This is lasagne on fast-forward, but it doesn’t taste rushed. The pork sausage brings instant depth—much richer than plain mince. The combo of crème fraîche and spinach gives the filling this creamy, velvety thing that feels way fancier than it is. And the tomato sauce? A cheat’s dream: just passata, a hit of sun-dried tomato paste, and fresh herbs. No simmering for hours—just mix and go.

Most lasagnes collapse into a mush if you rush them. This one holds its layers beautifully, even after freezing. Magic.

INGREDIENTS + WHY THEY MATTER

• Pork sausage meat (450g) – Already seasoned, full of flavour. I used Cumberland sausages and just squeezed out the filling. Don’t skimp on quality here.
• Chestnut mushrooms (250g) – Meatier and less watery than white mushrooms. I once tried buttons, and it turned a bit soggy.
• Crème fraîche (200ml) – Adds creamy richness without the weight of a full béchamel. I tested with single cream—too thin.
• Baby spinach (100g) – Wilts down to almost nothing, but keeps things green and fresh. Frozen spinach made the sauce watery and sad.
• Passata (500g) – Smooth base for a quick sauce. Don’t use chopped tomatoes unless you cook them down first.
• Sun-dried tomato paste (2 tbsp) – Concentrated flavour. I forgot it once. Won’t do that again.
• Light muscovado sugar (1 tsp) – Balances the acidity in the tomato.
• Thyme + sage (1 tbsp each) – Fresh herbs lift the whole thing. Dried works in a pinch but go easy—1 tsp max.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want it egg-free? Use egg-free lasagne sheets. Most dried ones are, but always check the label.
• Gluten-free? Swap the lasagne sheets and flour for GF versions—I tested with a cornflour-thickened sauce and GF pasta. Held up great.
• Cheese swap: Mature Cheddar works brilliantly, but I’ve tried Gruyère too—adds a nutty twist. Mozzarella, weirdly, made it watery.
• No sausage? Use ground pork + ½ tsp fennel seeds + a pinch of smoked paprika. Not quite the same, but close.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sausage stuck to pan	Heat too high, not enough oil	Use non-stick + medium-high heat
Crunchy pasta edges	Didn’t soak the sheets	Always soak in hot water 10–15 mins
Watery filling	Used frozen spinach	Stick with fresh or wring out frozen well
Top didn’t brown	Oven too low or cheese too mild	Use mature Cheddar + finish under grill

HOW TO MAKE MARY BERRY’S LASAGNE EXPRESS

1. Preheat your oven to 200°C (180°C fan) and butter a 2.25-litre dish.
2. Soak dried lasagne sheets in freshly boiled water while you prep the sauces. This step is not optional.
3. Brown the sausage meat in oil over high heat for 5–10 mins. Stir often—mine caught the first time!
4. Add flour, then stir in chopped chilli, garlic, and mushrooms. Cook 5 mins.
5. Add crème fraîche + spinach. Let it bubble for 2–3 mins until the spinach wilts. Season well.
6. Make the tomato sauce: Just mix passata, sun-dried tomato paste, sugar, thyme, and sage in a jug. Season to taste.
7. Assemble: Layer one-third of the pork mix, then one-third of the tomato sauce, then half the pasta sheets. Repeat layers. Finish with cheese.
8. Bake 30–35 mins until golden and bubbling. Let it rest at least 10 mins—essential for clean slices.

TIPS FROM MY KITCHEN

• I always wring out spinach in a tea towel before adding—helps avoid soggy sauce.
• My fan oven runs hot, so I bake it uncovered for 25 mins, then cover loosely if browning too fast.
• I use a ceramic dish—it holds heat better and gives a crispier edge.
• If I’m freezing, I underbake it by 5 minutes and finish it fresh from frozen.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Wrap in foil and freeze whole or in portions. Thaw overnight, then bake or microwave.
• To reheat: Oven is best—180°C for 25 mins, covered. Microwave works in a pinch but softens the top.
• Serve with: Garlic bread, a crunchy green salad, or—my favourite—a chilled glass of red and a pickled onion on the side (don’t knock it till you try).

FAQs – Real Query Answers

Q: Can I use beef mince instead of sausage meat?
A: You can, but it won’t have that rich, herby depth. Add extra seasoning, a splash of Worcestershire sauce, and a pinch of fennel if you do.

Q: Do I need to soak the pasta sheets?
A: Yes. I’ve skipped it and regretted it every time—ends up crunchy or uneven.

Q: Can I make this ahead?
A: Absolutely. Assemble it up to 24 hours ahead and bake fresh. I even freeze it unbaked sometimes.

Q: Is crème fraîche necessary?
A: It’s key to the creamy texture. Sour cream is a close second, but don’t use milk—it’s too thin.

Try More Recipes:

• Mary Berry Seafood Linguine with Fresh Tomato Sauce
• Mary Berry Pork Chops With Mustard Sauce Recipe
• Mary Berry Thai Chicken and Vegetable Curry
• Mary Berry Super Quick Brown Rice Veg Stir-fry