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Cheat's sausage spinach and ricotta lasagne recipe

96 ratings

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

Serves 6
15 mins to prepare and 25 mins to cook
443 calories / serving
Freezable

Ingredients

12 dried lasagne sheets (about 225g)
6 Tesco Finest reduced-fat pork sausages
2 tbsp olive oil
3 garlic cloves, crushed
2 x 400g tins chopped tomatoes
1 tbsp dried oregano
2 tsp sugar
250g bag baby spinach
250g tub ricotta
60g Parmesan, finely grated

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1860kj
443kcal 22%
Fat
21g 29%
Saturates
8g 42%
Sugars
10g 11%
Salt
1.3g 21%

of the reference intake
Carbohydrate 41.7g Protein 24g Fibre 2.6g

Method

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.