Allergy free chicken sausage ragu with lasagne pasta recipe

Ingredients

• 2 tbsps olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 400g chicken sausages (plain, spiced or herbed)
• ¼ cup dry white wine
• 400g diced tomatoes
• ½ red capsicum, diced (optional)
• 100g mushrooms, diced (optional)
• 10-12 Orgran lasagne mini sheets, snapped to preferred size
• Pinch of salt
• ½ tsp cracked pepper

Method

• Heat oil in a large frying pan over medium heat.
• Add the onion and cook, stirring, until softened.
• Add the garlic and cook, stirring, until fragrant.
• Squeeze the sausage mince from the sausage casings. 
• Discard the casings. 
• Add the sausage mince to pan.
• Cook, stirring, until it begins to brown.
• Add the wine.
• Bring to the boil and cook until reduced by half.
• Add the tomato to pan and stir to combine.
• Bring to the boil then reduce heat to low.
• Add the mushrooms and capsicum.
• Simmer for 10-15 minutes or until slightly thickened.
• Cook the lasagne pasta in a saucepan of boiling, salted water, until tender.
• Drain and return to pan.
• Add sauce to the pasta.
• Season with salt and pepper.
• Toss to combine and serve hot.