Sausage, mushroom & red chicory lasagne

Heat 1 tbsp oil in a large frying pan over a high heat. Break the sausages into small pieces in the pan (skins on or off) and cook for 3-4 minutes, breaking up with a wooden spoon and stirring until browned and crumbled, with no pink meat and juices that run clear. Remove to a bowl with a slotted spoon.

Add half the chestnut and woodland mushrooms to the pan and fry for 4-5 minutes, stirring often, until caramelised and softened. Remove to the sausage bowl, then repeat with the remaining mushrooms – add the remaining oil if required.

Melt the butter in the pan. Fry the chicory for 4-5 minutes, stirring often, until softened. Add the garlic, fry for 2 minutes more, then return the mushrooms and sausages to the pan with the wine and rosemary. Bring to a simmer and cook until the wine reduces by about three-quarters and is lightly syrupy. Check the seasoning and set aside.

Preheat the oven to 200°C, gas mark 6. For the béchamel, melt the butter in a saucepan over a medium-high heat. Add the flour and nutmeg, then stir together and cook, stirring, for 3-4 minutes until it smells biscuity. Add the milk a little at a time (it will seize up at first, but keep stirring and adding), then allow to bubble down to a mixture that thickly coats the back of a spoon. Season to taste.

Spread one-third of the filling out in a 2L ovenproof dish, top with a layer of pasta sheets, then a third of the béchamel. Repeat until the filling and sauce is used up. Scatter both cheeses over the top, then bake in the oven for 35-40 minutes, until the top is golden and the sauce is bubbling. Allow to rest for 10 minutes, then serve with the salad.