Sausage and spinach lasagne recipe
Leftover sausages? Turn them into lasagne. The rich tomato and spinach sauce, combined with a creamy bechamel topping, makes for a tasty twist on an old favourite.
- 1 tbsp olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 400g tin chopped tomatoes
- 700g jar tomato passata
- 250g frozen spinach
- 3 sheets fresh lasagne
- 8 cooked sausages, halved lengthwise
For bechamel sauce:
- 30g butter
- 1 tbsp plain flour
- 1 1/2 cups (375ml) warm milk
- 1 cup (80g) grated tasty cheese
Heat oil in a large saucepan over gentle heat. Add onion and garlic and cook for 5 minutes until translucent. Pour in tomatoes and passata, season well and simmer for 25 minutes. Add spinach and cook for a further 10 minutes.
To make bechamel sauce, melt butter in a medium saucepan. Whisk in flour and allow it to cook for 1 minute. Gradually add milk, whisking continuously to ensure it doesn't become lumpy. Allow the sauce to simmer gently for a couple of minutes until it has thickened. Remove from heat and stir through half of the cheese.
Preheat oven to 190°C (170°C fan-forced). Place a few spoonfuls of tomato spinach sauce in the base of a 20x25cm lasagne dish. Top with one sheet of lasagne. Lay 8 sausage halves across the top and spoon over half of the remaining tomato spinach sauce. Top with another sheet of lasagne, remaining sausages and remaining sauce.
Finally top with the third lasagne sheet and pour over bechamel sauce. Sprinkle with remaining cheese. Bake for 35-40 minutes until golden and bubbling.
- You can use regular sausages, Italian sausages or even chorizo in this recipe.
- You can use dried lasagne sheets but you may have to bake the lasagne for a little longer.
- Sit the lasagne dish on a baking tray in the oven to catch any sauce as it bubbles over.
- Recipe by Greer Worsley, who blogs at Typically Red.