Crisp Sausage Tray Bake with a Rich Tomato Sauce

Instructions:

1. Preheat oven to 200°C/fan 180°C/gas 6.
2. Spray a non-stick saucepan with cooking spray and place over high heat. Add the sausages and brown on all sides, then transfer to an ovenproof dish and set aside.
3. To make the sauce, add the chopped onions to the saucepan and cook for 5 minutes, until browned and softened. Add a splash of water if they stick.
4. Add the bay leaf, thyme, sage, tomato paste, garlic, stock cube, Bovril, Worcestershire sauce, and 1 liter of boiling water. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. While the sauce is simmering, bring another large saucepan of water to a boil over high heat. Add the potatoes and carrots, reduce heat to low, and cook for 10 minutes. Drain well and add to the sausages in the dish.
6. Discard the bay leaf and blend the sauce until smooth, either with a stick blender or in a food processor. Return the sauce to the pan if you used a food processor, add the sliced red onions, and simmer for 15 minutes or until reduced by one-third.
7. Add the squash and mushrooms to the ovenproof dish and pour over the sauce. Top with the rosemary sprigs and roast for 30 minutes or until everything is cooked and tender.

Tips:

• For a richer flavor, use half chicken stock and half beef stock.
• Serve with a side of steamed green beans or broccoli.
• For a gluten-free option, use gluten-free sausages and tomato paste.
• This dish can be made ahead of time and reheated in the oven or microwave.

Nutritional information:

• This dish provides approximately
• 500 calories
• 40g of protein
• 20g of fiber
• 5g of fat per serving.