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Lasagne with a twist! Check out this pork sausage lasagne with our delicious avocado oil. Full method and instructional video here:
1 packet (250g / 8.8oz) Lasagne sheets
Avocado cooking oil
For the red sausage sauce:
6 pork sausage skin removed
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons chopped rosemary
1 cup red wine
1 tablespoon tomato paste
1 can chopped tomato
For the roll filling:
2 cups spinach leaves
2 cups ricotta
1 cup grated Parmesan
1 egg
salt
Black pepper
1 cup grated mozzarella cheese
Handful of Italian parsley, chopped
- Cook the lasagne sheets according to the packet instructions in a large pot of salted water. Refresh with running water, then Set aside. Sprinkle some avocado oil to prevent sticking to each other.
- Preheat the oven to 190°C / 375°F.
- Heat avocado oil in a large casserole dish over medium heat. Add onion, stir fry for 2-3 minutes until softened. Add the sausage, rosemary and garlic and cook, breaking the sausage up with a wooden spoon, for 3-4 minutes until the sausage is browned.
- Pour wine and allow to bubble for 2-3 minutes until slightly reduced. Add tomato paste and stir, then add tomatoes. Season and bring to the boil. Reduce the heat to low and simmer for 15 minutes until reduced.
- Process the spinach, egg, ricotta, parmesan and a little salt and pepper to make the filling.
- Spread the ragu evenly at the bottom of an ovenproof dish.
- On non stick baking paper, lay out the cooked lasagne sheet and spread with even thick layers of spinach/ricotta mix. Roll up and lay on top of the ragu. Top with mozzarella cheese and parsley and bake in preheated oven for 35-40 minutes.
- Serve hot with a side salad!
Ingredients
1 packet (250g / 8.8oz) Lasagne sheets
Avocado cooking oil
For the red sausage sauce:
6 pork sausage skin removed
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons chopped rosemary
1 cup red wine
1 tablespoon tomato paste
1 can chopped tomato
For the roll filling:
2 cups spinach leaves
2 cups ricotta
1 cup grated Parmesan
1 egg
salt
Black pepper
1 cup grated mozzarella cheese
Handful of Italian parsley, chopped
Directions
- Cook the lasagne sheets according to the packet instructions in a large pot of salted water. Refresh with running water, then Set aside. Sprinkle some avocado oil to prevent sticking to each other.
- Preheat the oven to 190°C / 375°F.
- Heat avocado oil in a large casserole dish over medium heat. Add onion, stir fry for 2-3 minutes until softened. Add the sausage, rosemary and garlic and cook, breaking the sausage up with a wooden spoon, for 3-4 minutes until the sausage is browned.
- Pour wine and allow to bubble for 2-3 minutes until slightly reduced. Add tomato paste and stir, then add tomatoes. Season and bring to the boil. Reduce the heat to low and simmer for 15 minutes until reduced.
- Process the spinach, egg, ricotta, parmesan and a little salt and pepper to make the filling.
- Spread the ragu evenly at the bottom of an ovenproof dish.
- On non stick baking paper, lay out the cooked lasagne sheet and spread with even thick layers of spinach/ricotta mix. Roll up and lay on top of the ragu. Top with mozzarella cheese and parsley and bake in preheated oven for 35-40 minutes.
- Serve hot with a side salad!
