Sausage, courgette, nduja and red pepper lasagne with pesto and ricotta
Not traditional by any stretch but truly delicious and with way less washing up!
In my defence, I didn’t know we were heading for a spell of sunnier weather when I planned this recipe for you. I never look at the weather app because it’s always wrong, isn’t it? And so this nice weather has taken me a bit by surprise, so I apologise. Although this email will be reaching you on Sunday when I think it might have cooled a bit. If that is the case, then I retract everything I just said, and actually I planned this. I thought this could be just the perfect dish for this slightly cooler weather.
But having said that, I am a lasagne fan through and through. Is there a nicer thought than sitting outside at the end of long summer’s day with a glass of something cool and crisp and a plate of lasagne? I would argue that there is not. Served with a crisp salad of butter lettuce and cucumber. Oh it’s so good. We are also using courgettes because they are at their best and I know lots of people have an abundance of them. So that makes it summery too. Have I convinced you?
Now if the thought of making a lasagne fills you with dread, I am here to assuage your fears. No one has time to make a traditional lasagne on a weeknight, and I certainly have no inclination to. But! This lasagne is basically made in one pan, the bolognaise and the sauce are the one in the same. Meaning there is much less washing up and it’s really very simple to put together.
This is so flavourful. It’s creamy but with a hint of heat from the nduja, and a little sweetness from the red pepper. Oh it’s so so good. I love serving it with a dollop of ricotta and pesto and oh my! Heaven. The slightly nutty nature of the ricotta works so well as a contrast and the punch of flavour from the pesto is the perfect compliment to all the other flavours. Please make this.
If you can’t wait for it to go in the oven and bake as a lasagne, as time is short, then you don’t have to. You make the rules. This sauce also makes the most delicious pasta sauce. Cook your pasta, stir it in to the sauce, scoop into bowls and top with freshly grated parmesan, the ricotta and pesto. So good and that way this is a “less than 30 minute meal”. This would also be very good with courgetti which would also make it feel a bit lighter and Summery. I know courgetti had its moment a few years ago and is probably dismissed by many as a fad but I still really love it. For times when you want something twirly to wrap around your fork but crave something lighter than pasta.You need one of these peelers which I use all the time.
Serves 6
Don’t balk at this serving size, even if there are just two of you - this is worth making. Because a.) I bet you will want seconds and b.) it freezes very well. So pop any leftovers in the freezer and your future self will thank you. You know by now that I really really believe in cooking once and eating twice, so if you are going to make something why not make a bit more than you need so that you can have it again when you really can’t face cooking.