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
1 Tbsp. oil
8 spring onions, trimmed and roughly chopped
3 garlic cloves, crushed
1 fresh green jalapeño, sliced
250 g baby spinach
50 g parsley, roughly chopped
25 g coriander, roughly chopped
2 Tbsp. (non-pareille) capers, rinsed and roughly chopped
1 litre vegetable stock
300 g fresh lasagne sheets, roughly torn
Juice 1 lemon
200 g crème fraiche
250 g mozzarella, torn
50 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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 Former 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.
