Sausage and Spinach Bolognese Lasagna

Lasagna is one of our family favourite comfort meals. It also is away for me to sneak in lots of veggies. This weeks farm shares featured local onions, celery, carrots and spinach. It made the lasagna very flavourful and hearty. This recipe makes a large lasagna that serves 8-10 but I makes for delicious leftovers and also freezes well for another  quick weeknight meal.




2 tbsp olive oil

1 medium onion, finely diced

2 celery stalks, finely diced

2 medium carrots, finely diced

1 tbsp tomato paste

2 lbs mild Italian sausage meat

1 bunch spinach, roughly chopped, about 4-5 cups

3 1/2 cups strained tomatoes

1/2 cup water

1/2 tsp salt

1 tsp fresh ground pepper

500 g lasagna noodles, dry and oven ready

4 cup mozzarella cheese

1/2 cup parmigiano reggiano

fresh basil leaves for garnish


Preheat oven to 350 F.

In a large pot, heat oil over medium heat. Add onions, celery, carrots and sauté for 6-7 minutes until soft and slightly golden. Add in tomato paste and sauté for an additional minute. add in sauce and cook until sausage has browned, about 5-6 minutes. Stir in spinach until slightly will wilted and add in strained tomatoes. Sure water to rinse tomato jar or can of leftover sauce and pour into pot. Season with salt an pepper. You can adjust the seasoning wants sauce is finished as I find using sausage meat tends to be already seasoned. Bring sauce to boil and reduce to simmer. Leave uncovered and simmer for 20 minutes. 

Cover the bottom of a 13x9 oven safe dish with 1 cup of sauce. Tope with lasagna noodles to cover. Add sauce and sprinkle top with 1/2 cup of mozzarella cheese. Repeat with additional 6 layers, you should end up with the sauce as your top layer. Sprinkle top with remaining cup of mozzarella cheese and the parmigiano. Cover with foil and bake for 45-50 minutes. Remove foil and turn oven to broil and bake for 2-3 minutes until cheese is slightly golden and bubbly. Be careful not to burn it. Remove from oven, cover with the foil and let set for 5-7 minutes. Top with fresh basil before serving.

SERVINGS 8-10 | PREP & COOK TIME 1.5 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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