Prepare dinner this lasagne for the household on a busy weeknight. It solely takes quarter-hour to organize and makes use of simply 5 elements, together with shop-bought ravioli
- Prep:15 minutes
- Prepare dinner:1 hr and 10 minutes
- oil, for frying
- 6 (we used Italian sausages with herbs and fennel)
- 2 x 400g cans chopped with garlic & basil
- 200g (or any flavour you want)
- 75g and mozzarella
- STEP 1
Warmth a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry till browned, utilizing a picket spoon to interrupt it up. Add the tomatoes and half a can of water and season. Simmer for 20 minutes.
- STEP 2
In the meantime, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Go away to chill, then squeeze out as a lot of the surplus water as you possibly can.
- STEP 3
Warmth the oven to 200C/180C fan/gasoline 6. Spoon a 3rd of the sauce right into a medium baking dish (about 18 x 20cm). Prime with a 3rd of the spinach and a 3rd of the ravioli, then scatter over among the cheese. Repeat the layers twice, ensuring the ultimate layer of ravioli is nestled into the sauce. Bake for 35-40 minutes till effervescent and scorching throughout. Cowl if the highest begins to get too darkish. Will preserve within the freezer for as much as two months.
