Cheat’s lasagne with pork and mushroom

This cheat's lasagne recipe makes quick work of creating this family favourite. Packed with flavour and ready in just over an hour, this dish is perfect for enjoying an Italian classic in a snap

By Jennene Plummer
  • 35 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 tablespoon olive oil
  • 200 gram button mushrooms, thinly sliced
  • 500 gram Italian-style pork sausages
  • 800 gram can condensed tomato soup
  • 350 gram fresh ricotta
  • 1/2 cup milk
  • 1 cup grated cheddar
  • 3 sheets fresh lasagne sheets
  • 2 courgettes, peeled into ribbons lengthways
  • mixed salad to serve


  • 1
    Preheat oven to hot, 200°C. Lightly grease 4 x 2-cup ovenproof dishes. Place on a large oven tray.
  • 2
    In a large frying pan, heat oil on high. Sauté mushrooms for 1-2 minutes until beginning to soften. Squeeze sausage mince from casings and add to pan. Cook for 3-4 minutes, breaking up lumps with a wooden spoon, until browned. Pour in soup and bring to a simmer. Remove from heat.
  • 3
    In a large bowl, combine ricotta, milk and half the cheese. Season and mix well.
  • 4
    Cut lasagne sheets to fit dishes. Spoon half the tomato sauce into dishes. Top with a layer of courgette slices and a sheet of pasta. Repeat sauce, courgette and pasta layers. Spoon ricotta mixture over.
  • 5
    Top with strips of remaining courgette and sprinkle with remaining cheese. Bake for 20-25 minutes until bubbling and golden brown on top. Serve with salad.