Sausage and spinach lasagne
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. Source: kidspot
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. Source: kidspot
Medium to prepare
undefined min prep
adjustable below
per serving
Milk, WheatIntroduce one at a time.
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.
Per serving, calculated from USDA data for the ingredients above.
Good source of Vitamin K
General associations for these ingredients, not claims about this recipe.
Estimated · 6 servings per recipe
Amount per serving
Calories
102
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.