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Make a lasagne in a pinch with this super dish that cuts down on effort, but not on flavour. Sausage meat, chopped tomatoes and leafy spinach make a rich sauce, whilst creamy ricotta adds freshness to the dish. Bake until gooey, grab a fork and dig in. See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Spread the lasagne sheets in a heatproof tray or roasting tin. Cover with freshly boiled water and set aside to soak, separating the sheets occasionally.
Meanwhile, squeeze small chunks of meat straight from the sausage skins into a large, shallow flameproof casserole dish or ovenproof frying pan; discard the skins. Drizzle over the oil, turn the heat up to medium and fry for 5-8 mins until golden, breaking up the sausage meat as it cooks. Stir in the garlic and cook for 30 secs, then add the tomatoes, oregano and sugar; season. Simmer for 5 mins until the sauce is thickened.
Drain the lasagne sheets, pulling apart any that are stuck (it doesn’t matter if they break up into smaller pieces). Stir 150g spinach through the sauce, then add the lasagne sheets and mix so they’re well coated in the sauce.
Mix the ricotta with half the Parmesan and dollop heaped tablespoons of it over the top. Scatter over the remaining Parmesan, season and bake for 20 mins until golden and bubbling. Serve with the remaining spinach.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Sausage recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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