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One-pan pork and sage lasagne recipe

One-pan pork and sage lasagne recipe

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Created by The Tesco Real Food team

This one-pan lasagne recipe is simplicity itself to make – cook the sausage ragu on the hob then transfer the casserole dish to the oven to cook the pasta and creamy sauce. Traditionally, lasagne should be served warm rather than hot, to allow more of the liquid in the sauce to be absorbed and the flavours to shine – so don’t skip the 20 minutes of cooling after baking. This is a great dish if you're hosting friends or pure comfort food for a cosy night in – you can always freeze leftovers. See method

  • Serves 6
  • Takes 1 hr 45 mins plus cooling
  • 566 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 600g Tesco Finest pork & caramelised red onion sausages, casings removed
  • 3 garlic cloves, chopped
  • 15 large fresh sage leaves, 10 finely chopped
  • 2 tbsp tomato purée​
  • 400g tin chopped tomatoes
  • 1 tsp crushed chillies (optional)
  • 150g spinach, chopped
  • 375g ricotta
  • 35g Parmesan, grated
  • 12-15 dried lasagne sheets
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2370kj
    566kcal     28%

  • Fat

    25g 36%

  • Saturates

    10g 51%

  • Sugars

    13g 15%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 56.2g Protein 26.7g Fibre 4.9g

Method

  1. Heat the oil in a deep, lidded 22cm casserole dish over a medium-high heat; fry the onion for 8-10 mins, stirring regularly, until lightly golden. Add the sausages and cook for 5 mins, stirring and breaking up with a fork until lightly golden and a little rougher in texture than mince. Add the garlic, chopped sage and tomato purée, cook for 1 min, then stir in the chopped tomatoes, 200ml water, the crushed chillies (if using) and spinach. Cook for 2 mins until the spinach has wilted, then season. Remove from the heat and transfer two-thirds of the mixture to a bowl.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the ricotta, 30g Parmesan and a generous pinch of black pepper in a bowl. Place a single layer of lasagne sheets over the sausage ragu in the casserole dish (you may need to break them up to fill any gaps), then spoon over a quarter of the ricotta mixture. Repeat with two more layers of pasta, ricotta and sausage ragu, finishing with a final layer of the ricotta mix. Top with the whole sage leaves.
  3. Sprinkle over the remaining Parmesan, then bake for 40 mins with the lid on. Remove the lid and bake for a further 15-20 mins until golden and bubbling. Leave to cool for 20 mins before serving. If cooking ahead, cool completely, then cover in clingfilm and keep in the fridge for up to 3 days. Bring to room temperature before reheating until piping hot.

Tip: No casserole dish? Cook the sausage mixture in a large saucepan, then layer up in a baking dish (at least 2.5ltr capacity). Cover with foil in place of a lid.

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 Lasagne 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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