- 1 bunch spinach, stalks removed and well washed (if the stalks are in good condition finely chop and cook with the onions)
- 1 box lasagna sheets (200g)
- 2 tbsp olive oil
- 500g pork sausages – remove the casings
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, skin removed and crushed
- 1/2 tsp ground nutmeg
- pinch of cayenne pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 5ml himalayan salt
- freshly ground black pepper
- 60ml white wine
- 60g butter
- 60g cake flour
- 2 cups milk
- 50g mozzarella, grated
- 100g grated parmesan cheese
Bring a large pot of salted water to the boil, blanche the spinach for 2-5 minutes until wilted, using a slotted spoon remove the spinach and tip into cold water.
Cook the lasagna sheets as per the packet instructions, lay out on a dish cloth in a single layer.
Heat the oil in a saucepan and fry the onion until tender, add the sausage meat and cook until nicely coloured on all sides, add the garlic, nutmeg, cayenne pepper, thyme, rosemary, season with salt and pepper. Cook for 5 minutes, then add the wine. Cook for 5 more minutes, tip the cooked sausage mixture into a bowl and stir in the chopped spinach.
Now make the white sauce, melt the butter over medium heat, add the flour and cook for 1 minute, pour in the milk, whisk well and cook until thick, stir in the grated mozzarella and 60g of the parmesan cheese.
To assemble, spoon one third of the white sauce over the base of your corning ware dish, top with one third lasagna, then one third of the sausage meat, one third lasagna, the last of the sausage meat, lasagna and then spread out the remaining white sauce, sprinkle over the remaining parmesan. Serve with salad and some crusty fresh bread.
Tip: You can use chicken sausages, instead of pork sausages and use broccoli instead of spinach.
RECIPE BY: Clare & Fiona Ras – Sprigs The Food Shop
031 764 6031 | email@example.com