This easy and delicious lasagne is made in one pan and ready in just 30min, so it's ideal for busy weeknights. Using sausages instead of mince is a great trick for making a speedy ragu, as once broken down they cook much more quickly. The sauce gets its vibrant green colour from a mountain of spinach, plus lots of herbs and capers for zingy freshness.
Perfect by itself for a simple supper, or serve with a green salad and some delicious garlic bread on the side, for a more substantial meal.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
593
Ingredients
8
sausages
1Tbsp.
oil
8
spring onions, trimmed and roughly chopped
3
garlic cloves, crushed
1
fresh green jalapeño, sliced
250g
baby spinach
50g
parsley, roughly chopped
25g
coriander, roughly chopped
2Tbsp.
(non-pareille) capers, rinsed and roughly chopped
1
litre vegetable stock
300g
fresh lasagne sheets, roughly torn
Juice 1 lemon
200g
crème fraiche
250g
mozzarella, torn
50g
Pecorino, finely grated
Directions
Step 1Split sausages open with a sharp knife, then peel off and discard the skin. Heat oil in a non-stick, ovenproof deep frying pan, add sausage meat and fry on medium-high heat until golden brown, stirring constantly to break the meat up. Remove to a plate with a slotted spoon.
Step 2Add spinach to pan (you may need to do this in two additions, then cook for 3-5min until wilted down. Add the spring onions, garlic, jalapeño, herbs and capers. Fry for 2min until fragrant. Pour in the stock. Using a stick blender, blend the sauce until fairly smooth (you may need to tip the pan slightly to do this).
Step 3Add the lasagne sheets, then stir to make sure they are separated. Bring the pan to a boil, then reduce to a simmer for 5min until the lasagne is cooked. Preheat grill to high.
Step 4Once the pasta is cooked, stir in the lemon juice and crème fraiche and cooked sausage. Sprinkle over the mozzarella and Pecorino and grill for 5min, or until golden brown and bubbling.
No stick blender?
If you don’t have a stick blender, then at step 2, transfer the sauce to a high-speed blender instead, whizz until smooth, then return to the pan before continuing with the recipe.
Swap the meat!
You can use beef or pork mince instead of sausages if you prefer.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
