About this recipe:Classic lasagne recipe that tastes delicious!
12 uncooked lasagne sheets
500g fresh Italian sausage, casings removed
100g chopped onions
1/2 tablespoon minced garlic
40g chopped fresh parsley, divided
1 300g jar tomato puree
1 1/2 teaspoons dried Italian herbs
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil leaves
500g ricotta cheese
300g frozen spinach, thawed and squeeze dried
50g grated Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
350g grated mozzarella cheese
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Method Prep:40min › Cook:1hr › Extra time:10min › Ready in:1hr50min
Preheat the oven to 180 C / Gas mark 4.
Bring a large pot of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
In frying pan over medium heat, brown the sausage with the onions (breaking the sausage up as it cooks), garlic and 1/2 of the parsley; drain. Add tomato puree, passata, water, Italian herbs, oregano and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, salt and pepper; mix well.
In lightly greased 23x33cm baking dish, spread 2 cupfuls of the sauce mixture. Begin layering with 4 lasagne sheets, 1/2 of the cheese mix, 1/3 remaining sauce, and 1/3 of the mozzarella. Repeat this layer again and the last layer will be lasagne sheets, sauce and mozzarella cheese.
Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.