Fast Lasagne with Pork and Spinach

A quick lasagne made with browned sausage meat, creamy spinach, mushrooms, and a simple tomato thyme sauce topped with cheese.

Dinner Quick Pork Pasta Spinach Lasagne

Estimated Nutrition

Calories

419.1

kcal / serving

2514.8 kcal total

Carbs

17.6g

per serving

105.8 g total

Fat

30.4g

per serving

182.4 g total

Protein

18.8g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Demerara Sugar

1 tsp

CondimentsSauces

Sun-Dried Tomato Paste

2 tbsp

Dairy

200

Crème Fraîche

full-fat

Cheddar Cheese

strong, grated

GrainsCereals

Lasagne Sheet

quick-cook white or fresh

Meat

450

Pork Sausage Meat

NutsSeeds

clove

Garlic

fat cloves, crushed

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

Thyme

fresh leaves

OilsFats

Oil

Vegetables

piece

Red Chilli

deseeded and finely chopped

150

Button Mushroom

sliced

100

Baby Spinach

roughly chopped

400

Chopped Tomato

canned

Method

Sprinkle the grated cheddar cheese over the top.

Layer one third of the tomato sauce and half the pasta sheets, then repeat layers twice more.

Spread one third of the ragu sauce into the bottom of an oven-proof dish.

Heat oil in a large non-stick frying pan and brown the sausage meat over high heat while breaking it up.

Add chili, garlic, and mushrooms and fry for several minutes.

Preheat the oven to 190°C.

Mix the tomatoes, tomato paste, sugar, and thyme in a jug and season well.

Stir in the crème fraîche and spinach, boil for two minutes, and season.

Bake for 20 to 30 minutes until golden brown and the pasta is tender.