Sausage, Spinach and Ricotta Lasagne
What's not to love about layers of tomatoey pasta, oniony sausage and creamy, ricotta-coated spinach? We've cut down on calories and costs by swapping out mince for reduced-fat pork sausages. With so much impressive, Italian-style flavour in every bite, you'd never know this dish is slimming friendly. Cheesy, golden topping included…
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NutritionPer Serving
- Calories388
- Carbs37g
- Protein24g
- Fat14g
- Saturates7.4g
- Sugars13g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Bright and colourful with bursts of red white and green, it’s impossible to miss our Sausage, Spinach and Ricotta Lasagne – not that you’d want to! Brimming with Italian-inspired flavours, it’s wholesome, crowd-pleasing comfort food that’s guaranteed to impress everyone around the table.
Instead of mince, we’ve used a mixture of reduced-fat pork sausage meat and onions for a more flavoursome filling. Combined with an oh-so-cheesy blend of ricotta and wilted spinach, there’s something love on every home-baked layer.
Our sauce is tastier, healthier and more budget-friendly than a shop-bought jar, with tomatoey passata, garlic and dried Italian-style herbs. To take it from a midweek meal into a restaurant-inspired feast, why not serve up each slice with Tear and Share Cheesy Garlic Dough Balls as your gooey centrepiece?
What diets is this Sausage, Spinach and Ricotta Lasagne suitable for?
Sausage, Spinach and Ricotta Lasagne can be made gluten-free as long as you swap out the following ingredients for gluten-free versions;
- Dried ‘no-precook’ lasagne sheets
- Reduced-fat pork sausages
To make Sausage, Spinach and Ricotta Lasagne suitable for vegetarians, substitute for vegetarian sausages and use vegetarian Italian hard cheese instead of Parmesan.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Sausage, Spinach and Ricotta Lasagne?
We’ve used a simple list of affordable ingredients for this recipe, so you won’t need to buy anything special.
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‘Full of flavour great dish, accompanied with homemade coleslaw’
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We baked our lasagne in an 18 x 27cm ovenproof dish.
Dried Italian herbs will give your sauce flavour in an instant.
How many calories are in this Sausage, Spinach and Ricotta Lasagne?
There are 388 calories per portion in this Sausage, Spinach and Ricotta Lasagne, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Sausage, Spinach and Ricotta Lasagne is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook gently for 10 minutes until softened. Add the skinned sausages to the frying pan and break them up into small pieces using a wooden spoon. Stir to combine with the onion and cook for about 5 minutes, or until the sausage meat is cooked through and the mixture is lightly browned. Place in a medium bowl and set aside.
Step 2
Place the spinach in a large saucepan, cover with a lid and place over a low heat and cook gently for about 2-3 minutes, or until the spinach has just wilted. Place a sieve over a bowl, add the wilted spinach and squeeze out the excess liquid with the back of a spoon. Discard the liquid. Leave the spinach to cool a little.
Step 3
Place the spinach in the bowl with the onion and sausage meat. Add the ricotta cheese, Parmesan, garlic granules and season with salt and black pepper, to taste. Stir until completely combined and set aside.
Step 4
Place the passata in a medium bowl with the garlic granules, dried Italian herbs and season to taste with salt and black pepper. Stir until combined and set aside. Preheat the oven to 180°C.
Step 5
Pour one third of the tomato sauce into an 18 x 27cm ovenproof dish and spread out evenly. Add half of the filling mixture and spread out roughly with a fork.
Step 6
Place half of the lasagne sheets on top of the filling mixture, trimming to fit if needed. Pour half of the remaining tomato sauce over the lasagne sheets and spread out evenly.
Step 7
Add the remaining filling mixture and spread out roughly with a fork. Place the remaining lasagne sheets on top of the filling mixture.
Step 8
Pour over the remaining tomato sauce and spread out to completely cover the lasagne sheets. Sprinkle the top with finely grated Cheddar cheese and place on a baking tray. Bake in the preheated oven for 30-35 minutes, until the lasagne is soft when tested with a sharp knife and the top is golden.
What could I serve with this Sausage, Spinach and Ricotta Lasagne?
Sausage, Spinach and Ricotta Lasagne is delicious all on its own, or you can serve it with any of these slimming-friendly, Italian-style sides:
How do you know when Sausage, Spinach and Ricotta Lasagne is cooked?
You should bake Sausage, Spinach and Ricotta Lasagne until it is soft when tested with a sharp knife, and the cheese is golden and bubbling on top. This will take around 30-35 minutes at 180°C.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Sausage, Spinach and Ricotta Lasagne in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Sausage, Spinach and Ricotta Lasagne in the fridge for approximately 2 days or so.
Can I freeze Sausage, Spinach and Ricotta Lasagne?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Sausage, Spinach and Ricotta Lasagne?
To reheat lasagne from chilled, place your leftover portion in a microwave-proof container with a loose-fitting lid. Heat in the microwave for 4-7 minutes until piping hot.
If cooking lasagne from frozen, allow to defrost thoroughly before reheating. Heat, covered, in the microwave for 3-5 minutes and then stir. Cook for a further 5-7 minutes until piping hot.
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Sausage, Spinach and Ricotta Lasagne
You need to try the seriously impressive layers in our Sausage, Spinach and Ricotta Lasagne. It's tomatoey, cheesy and slimming friendly!
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Prep Time
20 MINS
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Cook Time
55 MINS
- KCals 388
- Carbs 37G
Instructions
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook gently for 10 minutes until softened. Add the skinned sausages to the frying pan and break them up into small pieces using a wooden spoon. Stir to combine with the onion and cook for about 5 minutes, or until the sausage meat is cooked through and the mixture is lightly browned. Place in a medium bowl and set aside.
- Place the spinach in a large saucepan, cover with a lid and place over a low heat and cook gently for about 2-3 minutes, or until the spinach has just wilted. Place a sieve over a bowl, add the wilted spinach and squeeze out the excess liquid with the back of a spoon. Discard the liquid. Leave the spinach to cool a little.
- Place the spinach in the bowl with the onion and sausage meat. Add the ricotta cheese, Parmesan, garlic granules and season with salt and black pepper, to taste. Stir until completely combined and set aside.
- Place the passata in a medium bowl with the garlic granules, dried Italian herbs and season to taste with salt and black pepper. Stir until combined and set aside. Preheat the oven to 180°C.
- Pour one third of the tomato sauce into an 18 x 27cm ovenproof dish and spread out evenly. Add half of the filling mixture and spread out roughly with a fork.
- Place half of the lasagne sheets on top of the filling mixture, trimming to fit if needed. Pour half of the remaining tomato sauce over the lasagne sheets and spread out evenly.
- Add the remaining filling mixture and spread out roughly with a fork. Place the remaining lasagne sheets on top of the filling mixture.
- Pour over the remaining tomato sauce and spread out to completely cover the lasagne sheets. Sprinkle the top with finely grated Cheddar cheese and place on a baking tray. Bake in the preheated oven for 30-35 minutes, until the lasagne is soft when tested with a sharp knife and the top is golden.
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4 comments
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EmmaThursday 8th February 2024
Hey, can this be made in advance and frozen? If so, can it be cooked from frozen, or should it be thawed first?
HollyMonday 11th March 2024
Hi Emma, yes you can make ahead and freeze but allow to thaw completely before reheating. Hope that helps!
Michelle PSunday 4th February 2024
How do you cut lasagne sheets to size? Mine always crack or break into pieces. 🤔
HollyMonday 5th February 2024
Hey Michelle, You might find it easier to score the lasagne sheets then break along the scoreline, hope that helps!
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