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WJW lasagna Print

Portions Preparation Cooking
4 30 min. 35 min.


Tomato sauce with sausage meat

// 2 boxes of 796ml of whole Italian tomatoes
// 1 large onion, finely chopped
// 3 minced garlic cloves, to taste
// 1 C. tablespoons dried Italian herbs (or more, to taste)
// ¼ c. crushed pepper flakes
// 1.5 pounds mild Italian sausage meat (6 gutted sausages)
// Salt and pepper
// 1 C. olive oil
*It is also possible to use your favorite store-bought tomato sauce and add sausage meat to it

Ricotta and spinach preparation

// 475g ricotta cheese
// 1 egg yolk
// ½ cup parmesan cheese, finely grated
// Salt and pepper
// Freshly grated nutmeg (to taste)
// 1 minced garlic clove
// 4 cups of fresh spinach, well packed
// The zest of half a lemon, finely grated
// 2 tbsp. olive oil


// Ready-to-cook type lasagna noodles
// 4 cups grated mozzarella cheese (or Italian blend)
// Parmesan, to taste
// 12 fresh basil leaves


  1. In a saucepan, brown and cook the sausage meat in 1 tbsp. tablespoon olive oil. Set aside.

  2. In the same pan, sweat the onion over medium heat for 10 minutes. Add the garlic and crushed pepper flakes and continue cooking for 2 minutes.

  3. Add the cans of Italian tomatoes, the cooked sausage meat and the Italian herbs.

  4. Bring to the boil, reduce the heat and simmer gently for about 30 minutes. Season with salt and pepper, to taste.

  5. In a skillet, sauté the spinach in the olive oil with the garlic. Reserve and chop.

  6. In a bowl, combine the rest of the ingredients.

  7. Add the chopped spinach to the preparation. Set aside.

  8. Preheat the oven to 350 F.

  9. In the bottom of a baking dish, spread about 1 cup of tomato sauce with sausage meat, place 3 basil leaves and sprinkle with about 1 cup of shredded mozzarella, then cover with a row of pasta.

  10. Spread the ricotta and spinach stuffing and cover with a layer of pasta.

  11. Spread about 1 cup of tomato sauce over the sausage meat, top with 3 basil leaves and sprinkle with about 1 cup of shredded mozzarella, then cover with a layer of pasta.

  12. Add a final cup of the tomato sauce to the sausage meat, place 3 basil leaves and cover with a cup of grated mozzarella.

  13. Bake for 30 to 35 minutes. Finish broiling, about 5 minutes.

  14. Let stand before serving.


  1. Serve the lasagna on the plates

  2. Decorate with a basil leaf