Andrea Mara

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Spinach and Sausage Lasagne

“What would you like for your birthday dinner?” I asked my husband, my mind veering between pizza or steak.

“What about that sausage lasagne you used to make – we haven’t had it in ages,” he said.

There’s a reason we haven’t had it in ages – it takes me a bit of time to make it and I’m extremely lazy about dinners, especially during summer. If you can make it inside twenty minutes, it’s a winner. If you can put everything in one pot and let the oven do the work, even better.

But sausage lasagne is admittedly delicious, and back when I had fewer children and less work, I used to make it quite often. I thought about steering him towards something simpler, but then I remembered that he’s really quite an excellent husband, and he made a spectacular effort to surprise me on my birthday (all documented here) so I said yes.

Spinach and sausage lasagne - office mum

I posted a pic on Instagram and a couple of people asked for the recipe, so here goes – it’s a simplified version of a more detailed recipe you can find here. (When I made it this week I doubled the ingredients so that we’d have leftovers – there were no leftovers.) (Also I’ve just noticed the recipe says it’s a quick dish you can make inside 30 minutes – clearly I’m just slower than everyone else.)


1 tbsp oil

450g sausage meat (I buy sausage meat in Super Valu, it comes in a 450g pack)

1 -2 cloves of garlic finely chopped (or crushed if you’re a crusher)

150g – 200g of mushrooms, chopped

1 carton of creme fraiche

100g – 150g of spinach (I usually use frozen, but this time I bought a bag of baby spinach leaves and it was much easier than trying to defrost frozen spinach with boiling water)

1 tin of chopped tomatoes

1 tin of tomato purée

1 tsp sugar

6 lasagne sheets

Grated cheddar to sprinkle on top


Heat the oil in a large frying pan or wok and brown the sausage meat (the meat can take a while to brown). Add the garlic and mushrooms, and cook for another couple of minutes. Then add the creme fraiche and spinach, bring to the boil, season, and set aside.

For the tomato sauce: Mix tinned tomatoes, sugar and tomato purée in a bowl.

Spoon one third of the sausage meat onto the base of an oven proof dish, then spoon one third of the tomato sauce on top. Cover with half the lasagne sheets.Do the same for the next layer – one third sausage meat, one third tomato sauce, and the other half of the lasagne sheets. Then the final third of the sausage meat, topped with tomato sauce, and grated cheese.

Put it in the oven for 20 minutes, and that’s it. Serve with a few leftover spinach leaves to make it look nice, and unless you make double like I did, you might need bread and salad with it too. It was demolished here last night, and I’m looking forward to making it again. Only 364 days to go.





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