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.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
593
Ingredients
8
sausages
1Tbsp.
oil
8
spring onions, trimmed and roughly chopped
3
garlic cloves, crushed
1
fresh green jalapeño, sliced
250g
baby spinach
50g
parsley, roughly chopped
25g
coriander, roughly chopped
2Tbsp.
(non-pareille) capers, rinsed and roughly chopped
1
litre vegetable stock
300g
fresh lasagne sheets, roughly torn
Juice 1 lemon
200g
crème fraiche
250g
mozzarella, torn
50g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Grace is Good Housekeeping’s 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.
