200g portobello mushrooms
1 tbsp verjuice
2 tbsp olive oil
2 garlic cloves, crushed
1 tbsp rosemary leaves
4 spicy Italian sausages
100g baby spinach leaves
½ cup dry white wine
200g fresh lasagna sheets, roughly torn
½ cup shaved parmesan
Preheat oven to 180°C. Line a baking tray with baking paper. Place mushrooms, stem-side up, on the lined tray. Drizzle with verjuice and ½ the oil. Sprinkle with garlic and rosemary. Bake for 20 minutes or until tender.
Remove casings from sausages and coarsely chop sausage meat. Heat a large frying pan over high heat. Add sausage meat and cook, tossing, for 6 minutes or until golden brown and cooked through.
Add spinach and cook, tossing, for 2 minutes or until wilted. Transfer to a bowl. Add wine to the pan and cook, stirring, for 5 minutes or until reduced by half.
Cook pasta in a large saucepan of boiling water for 2 minutes or until tender. Drain well. Add pasta to the sausage mixture with mushrooms, wine mixture and remaining oil. Toss to combine. Divide among serving bowls. Top with parmesan and serve immediately.