A pizza? A lasagna? Or, as we like to call it: carb heaven.
For the tomato sauce:
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
800 grams tinned plum tomatoes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon chopped fresh oregano leaves
Salt & freshly ground black pepper
400 grams Italian sausages
400 grams lasagna sheets
250 grams ricotta cheese
450 grams grated mozzarella
24 slices pepperoni
Let's get Cooking...
Preheat the oven to 190C/Gas 5. In a medium saucepan, heat the olive oil. Add the onion and cook over a medium to low heat until transparent. Add the garlic and cook for a further minute. Add the tomatoes, breaking them up with a spoon and cook for 15 minutes over a low to medium heat. Add the basil and oregano, salt and pepper and continue to cook for another 5 minutes then set aside.
Remove the skin from all the sausages and put the sausage meat into a bowl. Roll into small balls and fry in a large frying pan until golden and cooked through. Set aside.
Spoon 1/2 of the tomato sauce into an oven dish and top with a single layer of lasagna sheets. Spread 1/3 of the ricotta on top, then 1/3 of the mozzarella. Scatter over 1/2 of the sausage balls and finally 8 slices of pepperoni. Repeat the entire process again starting with the tomato sauce until you are left with a layer of pasta. Spread the remaining 1/3 of ricotta on top, followed by the remaining 1/3 of mozzarella and the final 8 slices of pepperoni.
Bake for approximately 45 minutes. Remove from oven and leave to sit for 5 minutes. Cut and serve immediately.