Layers of gourmet pork and fennel sausage, tender pasta, and gooey mozzarella unite in this comforting classic. This hearty, flavourful lasagne masterpiece is perfect for any occasion.
Serves: 4
Prep time: 25 mins
Cooking time: 40 mins
Ingredients:
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225g spinach leaf portions, chopped
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188g smooth ricotta
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½ egg
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¼ tsp ground nutmeg
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⅓ cup grated parmesan
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½ tbsp extra virgin olive oil
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500g gourmet pork sausages Italian-style with fennel & garlic, removed from casings, broken into small pieces
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350ml Macro Organic passata
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250g fresh lasagne sheets
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1½ cups shredded mozzarella
Cooking Instructions:
Preheat oven: To 200°C / 180°C fan-forced. Grease a large rectangular 18x28cm (7cm deep) baking dish.
Cook spinach: Place spinach in a microwave-safe bowl and microwave on high for 5 minutes or until cooked. Allow to cool and squeeze out excess liquid.
Make ricotta filling: Add spinach, ricotta, egg, nutmeg, and parmesan to a blender or food processor. Season to taste and blitz until smooth. Set aside.
Cook sausage mixture: Heat olive oil in a large frying pan over medium heat. Add sausage and cook for 10 minutes or until golden. Add passata and cook for 2 more minutes or until slightly thickened.
Assemble lasagne: Spread a thin layer of spinach mixture over the base of the prepared dish. Top with lasagne sheets to cover, trimming if needed. Add one-third of the sausage mixture, then lasagne sheets, then one-third of the spinach mixture and 1 cup mozzarella. Repeat layering, finishing with spinach mixture and mozzarella on top.
Bake: Bake for 30 minutes or until cheese is golden. Cover with foil and bake for a further 10 minutes or until lasagne sheets are tender. Stand for 10 minutes before slicing to serve.
Tips:
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Let it rest before cutting for clean layers.
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Add a sprinkle of fresh basil before serving for extra aroma.
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Try substituting pork sausage with chicken or vegetarian sausage for a lighter version.