Mrs. Jackson Cooks

Life through food

Spinach and sausage lasagne

on December 21, 2011

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This was another winner I found on a blog. Sometimes blog recipes are just brilliant (mine are, of course!) and so much better than recipe collection sites that I find, seem to stay quite safe (although then at least you know you’ll get something good). And just as this recipe came along as I was wondering how to make marinara sauce – when I found another blog on marinara sauce! This one came from one of the regulars that I follow, so it wasn’t quite so random as I make out. But I would have ignored it had I not been thinking about the lasagne recipe.

Here’s the lasagne recipe

Here’s the marinara recipe

Half the time I didn’t really know what cook with fire was on about – I think it’s very much focused at the US – so it went over my head! So I ignored it and just stuck with the basic ingredients. I did think her suggestion to soak the lasagne sheets was odd, but actually it works really well and cuts cooking time. Which I significantly reduced from the recipe and it was great.

I’ve not seen many ready made marinara sauces here, so if you want a jar of something – go for something tomatoey that can just act as a base. A bolognaise will also work fine, although it’s a bit heavier than a marinara. Or make your own – it does make the recipe time longer, but it’s probably worth it. I still managed this during the week making it from scratch.

Spinach and sausage lasagne

Serves 6-8

For the marinara sauce:

  • 2 tbsp olive oil
  • 2 large onions finely chopped (or 3 medium)
  • 4-5 garlic cloves, finely chopped
  • 4 tins of tomatoes (I use plum and just break them up with the spatula)
  • 250ml white wine (I left this out and added extra water and stock)
  • 2 bay leaves
  • 2 tsp each dried oregano, basil, parsley or other herbs (thyme, sage etc)
  • 2 handfusl of chopped fresh basil
  • 2 larger handfuls chopped fresh parsley
  • 2 tbsp tomato puree
  • 2 tbsp sugar
  • salt & pepper to taste

For the lasagne:

  • 10 sheets dried lasagne (the recipe says 12, I found 10 was enough for my dish – you could try and see how many will fit in first in 3 layers)
  • 300g spinach, washed and chopped (the recipe says baby spinach but I didn’t have any so used normal spinach)
  • 6 large, good quality sausages
  • 150g ricotta cheese (you could use cream cheese at a push)
  • 1 large ball of mozzarella, thinly sliced
  • 70g parmesan cheese, grated
  • olive oil
  1. First make the marinara sauce. Heat the oil in a large saucepan. Add the onion and garlic and fry on a medium heat until softened and transluscent.
  2. Add the tinned tomatoes and dried herbs, breaking the tomatoes up with your spatula.
  3. Add the tomato puree, sugar, fresh herbs, salt, pepper and water or wine. Bring to the boil and then simmer.
  4. Simmer for about 30 minutes or until you have a nice saucy consistency.
  5. Meanwhile, grill the sausages on a high setting until cooked and browned all over. Allow to cool and slice diagonally.
  6. Preheat the oven to 190 degrees celsius.
  7. Whilst the sausages are grilling, put the lasagne sheets in enough tap water to cover them. Leave them until needed.
  8. Spread a quarter of the marinara sauce on the bottom of a baking dish (needs relatively high sides).
  9. Take enough lasagne sheets to cover a layer and spread a thin layer of ricotta cheese on them. Place them ricotta side up on top of the marinara sauce layer.
  10. Then put half the spinach and sausage pieces on top of the lasagne layer. followed by 1/3 mozzarella and parmesan. Pour another quarter of marinara sauce over it all.
  11. Repeat this all again from the ricotta covered lasagne sheets.
  12. Then place a final layer of ricotta covered lasagne on top, followed by the remaining marinara sauce and the remaining cheese. Drizzle a little olive oil over it all.
  13. Bake in the oven for about 25-30 minutes or until the cheese is golden and the lasagne is cooked through.
  14. Serve immediately and enjoy!

One response to “Spinach and sausage lasagne

  1. Chris says:

    Hi there. I’m glad you liked the lasagne. Yes, I”m in the U.S. and cook with fire recipes, for the most part, are simply a product of leftover ingredients. Nothing too thought out. Just whatever’s available at the moment. Fortunately, for this one, it worked out perfectly. I was surprised myself.

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