1. Bring a large pot of water to a boil and prepare the fusilli according to package directions. Reserve some of your pasta water for the end.
2. Add a tablespoon of olive oil over medium heat in a pan. Once hot, add your sausages (previously sliced into thick slices). Fry for a couple of minutes until browned on each side. Remove from the pan and set aside.
3. Next add your second tablespoon of olive oil and garlic and sauta for 30 seconds until fragrant. Then add lemon zest, carrots, mushrooms, cooked sausages, sun dried tomatoes and stir to combine. Add your white wine vinegar and cook until the liquid cooks out.
4. Pour in the lasagne sauce and stir to combine. Fill the empty jar of lasagne sauce with some water, shake well and add to the mix.
5. Add in the reserved pasta water and season with paprika, salt and pepper, if needed. Bring to a gentle simmer for around 20 minutes until vegetables are cooked through and sauce has thickened.
6. Coat the fusilli in the sauce, or place the sauce on top of the fusilli and serve immediately. Top with some vegan cheese, and enjoy!