Cheesy pork lasagne

    1 hour 20 min

    This is a highly indulgent Italian-inspired pasta bake. Lasagne sheets are layered with sausagemeat, pasta sauce and cheesy ricotta. Enjoy with garlic bread and a side salad.

    55 people made this

    Makes: 6 - 8 servings

    • 450g lasagne noodles
    • 450g pork sausagemeat
    • 900g ricotta cheese
    • 2.25kg tomato based pasta sauce
    • 450g grated Parmesan cheese
    • 450g grated mozzarella cheese
    • 225g spinach, rinsed and chopped

    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagne sheets on kitchen towels.
    2. Meanwhile, in a large frying pan over medium heat, cook sausagemeat, spicing to taste, until no longer pink. Set aside.
    3. In a large bowl, mix the ricotta and 2/3 of the pasta sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
    4. Stir all but 125g of the cheese mixture into the ricotta mixture; stir in the sausagemeat and chopped spinach.
    5. Preheat oven to 220 C / Gas 7.
    6. Coat the bottom of a 20x30cm baking dish with a thin layer of pasta sauce. Lay 3 to 4 lasagne sheets lengthways and side by side; then lay 3 to 4 lasagne sheets overlapping and in a staggered pattern on top.
    7. Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1.25cm from the top of the baking dish. Layer lasagne sheets on top of the lasagne and coat in the remaining pasta sauce. Cover with remaining cheese mixture and bake in preheated oven for 45 minutes or until golden brown.

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    Reviews in English (49)


    Look delicious!!  -  20 Sep 2013


    This recipe has the potential to be the best lasgna recipe ever. I made two 13x9x3 pans so I didn't have the problem with too much sauce/cheese mixture left over. Since I used the "no boil" lasgna noodles, the next time I make it I will bake it at a lower temperature for more time and cover it for part of the cooking time. Baking it at 425 degrees for 45 minutes made it taste like it cooked fast (the flavors didn't seem to blend like they should), the final layer of cheese on the top was too crusty, and the noodles were still a little crunchy (my fault for not using regular lasgna noodles). I also used more pasta sauce because I thought the no-boil noodles would need more liquid. Also, I'm a tradionalist when it comes to the appearance of lasgna. Even though it tasted superb, I'd rather layer my sauce/meat mixture and my cheese/spinach mixture instead of mixing them together. My daughter, who doesn't like spinach or sausage, even liked it!  -  03 Feb 2005  (Review from Allrecipes US | Canada)


    This recipe is very yummy lasagna. The only suggestion I have is either using two smaller pans or a larger one. Mine not only overflowed, but I couldn't use all that yummy mixture!  -  24 Mar 2000  (Review from Allrecipes US | Canada)