Italian Sausage And Three-Cheese Lasagna

• 2 tbsp olive oil
• 500 g Italian sausages
• 250 g frozen chopped spinach, thawed, drained
• 250 g ricotta
• 1/4 tsp ground nutmeg
• 40 g Parmesan, grated
• 1 None large egg
• 6 sheets fresh lasagne
• 250 g mozzarella, thinly sliced
• None None FOR THE TOMATO SAUCE
• 1 tbsp olive oil
• 1 None onion, finely chopped
• 120 g carrots, finely chopped
• 1 stick celery, finely chopped
• 5 sprigs fresh flat-leaf parsley, stalks only, crushed
• 2 cloves garlic, crushed
• 125 ml red wine
• 70 g tomato puree
• 700 g ready-made tomato pasta sauce
• None None FOR THE CHEESE SAUCE
• 50 g butter
• 50 g plain flour
• 500 ml milk
• 120 g Parmesan, grated

1. For the tomato sauce, heat oil in large saucepan, add onion, carrot, celery and parsley; cook, stirring occasionally, until softened. Add garlic; cook, stirring, for 1 min. Add wine; cook, stirring, until almost evaporated. Discard parsley stalks. Add tomato puree; cook, stirring, for 3 mins. Add pasta sauce; simmer, uncovered, for 15 mins.
2. For the cheese sauce, melt butter in medium saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens. Reduce heat; cook, stirring, for 1 min. Remove from heat. Add cheese, stir until melted.
3. Preheat oven to 200u0b0C/180u0b0C fan/gas 6. Heat the oil in a large frying pan and cook sausages until browned all over. Drain on kitchen paper, then slice thinly.
4. Combine spinach, ricotta, nutmeg, Parmesan and egg in medium bowl.
5. Spread 125ml cheese sauce over base of a 20x30cm ovenproof dish. Top with 2 pasta sheets, then spread with half the spinach mixture. Sprinkle with half the sausage. Cover with 250ml tomato sauce, then half the remaining cheese sauce.
6. Top with 2 pasta sheets. Spread remaining spinach mixture over pasta; sprinkle with remaining sausage. Spread with 250ml tomato sauce, then remaining cheese sauce. Top with remaining pasta, then half the remaining tomato sauce. Top with mozzarella; spread with remaining tomato sauce.
7. Bake, covered, for 30 mins. Uncover, bake for 10 mins, or until browned. Stand for 10 mins before serving.

olive oil, ricotta, ground nutmeg, parmesan, egg, lasagne, mozzarella, tomato sauce, olive oil, onion, carrots, celery, parsley, garlic, red wine, tomato puruee, readymade, butter, flour, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/31825 (may not work)