Ingredients
1 tbsp olive oil
1 onion
diced
1 clove garlic
crushed
400g chopped tomatoes
from a tin
700g tomato passata
from a jar
250g frozen spinach
3 fresh lasagne
8 cooked sausages
halved lengthwise
30g butter
for bechamel sauce
1 tbsp plain flour
for bechamel sauce
1 cup warm milk
(375ml), for bechamel sauce
1 cup grated tasty cheese
(80g), for bechamel sauce
Equipment
- 1 large saucepan
- 1 medium saucepan
- 1 whisk
- 1 20x25cm lasagne dish
- 1 baking tray
Instructions
- 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.
Notes
Variation
You can use dried lasagne sheets but you may have to bake the lasagne for a little longer.
Tip
Sit the lasagne dish on a baking tray in the oven to catch any sauce as it bubbles over.
Variation
You can use regular sausages, Italian sausages or even chorizo in this recipe.
