Spicy sausage and polenta lasagne - delicious. magazine

Ingredients

• 1½ tbsp olive oil, plus extra to grease
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 6-8 pork sausages, ideally flavoured with fennel and/or red wine
• 2 garlic cloves, finely sliced
• 1 tsp chilli flakes
• 2 x 400g tins plum tomatoes
• 1 litre vegetable stock
• 225g coarse polenta
• 30g flatleaf parsley, chopped
• 100g pecorino, finely grated
• 150g mozzarella, sliced
• Crusty bread to serve (optional)
• Specialist kit
• Roughly 23cm square baking dish