Italian sausage and three-cheese lasagne

A delicious and flavourful Italian sausage and three-cheese lasagne.

  • 2 hrs 40 mins cooking
  • Serves 6
  • Print


Italian sausage and three-cheese lasagne
  • 500 gram italian sausages
  • 250 gram frozen chopped spinach, thawed, drained
  • 250 gram ricotta cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1 egg
  • 6 sheets fresh lasagne
  • 250 gram mozzarella cheese, sliced thinly
  • 1 tablespoon olive oil
  • 1 onion (150g), chopped finely
  • 1 carrot (120g), chopped finely
  • 1 trimmed celery stalk (100g), chopped finely
  • 5 x 8cm long parsley stalks, crushed
  • 2 clove garlic, crushed
  • 1/2 cup (125ml) dry red wine
  • 1/4 cup (70g) tomato paste
  • 700 gram bottled tomato pasta sauce
  • 50 gram butter
  • 1/3 cup (50g) plain flour
  • 2 cup (500ml) milk
  • 1 1/2 cup (120g) finely grated parmesan cheese


Italian sausage and three-cheese lasagne
  • 1
    Make tomato sauce. Heat oil in large saucepan, add onion, carrot, celery and parsley; cook, stirring occasionally, until vegetables soften. Add garlic; cook, stirring, 1 minute. Add wine; cook, stirring, until almost evaporated. Discard parsley stalks. Add paste; cook, stirring, 3 minutes. Add sauce; simmer, uncovered, about 15 minutes.
  • 2
    Make cheese sauce. Melt butter in medium saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens. Reduce heat; cook, stirring, 1 minute, remove from heat. Add cheese, stir until melted.
  • 3
    Preheat oven to 200°C/180°C fan-forced.
  • 4
    Cook sausages in oiled large frying pan until browned all over; drain then slice thinly.
  • 5
    Combine spinach, ricotta, nutmeg, parmesan and egg in medium bowl.
  • 6
    Spread 1/2 cup of the cheese sauce over base of 20cm x 30cm ovenproof dish. Top with two pasta sheets then spread with half the spinach mixture. Sprinkle with half the sausage; cover with 1 cup of the tomato sauce then half the remaining cheese sauce.
  • 7
    Top with two pasta sheets. Spread remaining spinach mixture over pasta; sprinkle with remaining sausage. Spread with 1 cup tomato sauce, then remaining cheese sauce. Top with remaining pasta, then half the remaining tomato sauce. Top with mozzarella; spread with remaining tomato sauce.
  • 8
    Bake lasagne, covered, 30 minutes. Uncover, bake further 10 minutes or until browned. Stand 10 minutes before serving.

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