Lasagna With Italian Sausage, Ricotta and Spinach
Italian sausage adds a surprising twist to this dynamic dish. The recipe calls for Pecorino Romano, an aged Italian sheep’s cheese with a sharp, earthy flavour, but you can also use Parmesan.
Ingredients
- 200 g fresh Italian sausages
- 2 tbsp olive oil
- 3 cloves garlic chopped
- 300 mL canned puréed tomatoes
- 250 g fresh baby spinach
- 1 cup finely grated Pecorino Romano
- 1 cup ricotta cheese
- 1 ball mozzarella cheese
- 250 g fresh lasagna sheets
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Squeeze meat out of sausage casings into small lumps and fry them in oil until they get a little colour. Add garlic and fry for 3 to 5 minutes.
- Add tomatoes and bring sauce to a boil; cook over medium heat until sausages are cooked though, about 5 minutes. Fold in spinach; season with salt and pepper.
- Meanwhile, mix pecorino and ricotta in bowl. Tear mozzarella into small pieces and fold into ricotta mixture. Season well with salt and pepper.
- Spread some of the tomato sauce in bottom of a baking dish and place a layer of lasagna sheets on top. Pour some of the sauce over sheets; spread some of the ricotta mixture on top. Build layer upon layer all ingredients are used up, finishing with ricotta mixture on top.
- Bake lasagna for about 20 minutes or until golden.