Cost-you-less lasagne

Ready in 55 mins

  • Serves 4, costs under £4.00
  • Cooks in 45 mins
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(Based on 1 serving of 342g)

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  • 8 Reduced Fat Pork Sausages (400)
  • ¼ Bag Frozen Spinach (200g)
  • 1 Pot Reduced Fat Créme Fraiche (200g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Onion (150g)
  • 2 Garlic Cloves (6g)
  • 6 Lasagne Sheets (120g)
  • ½ Pot Passata (250g)
  • 2 Tablespoons Tomato Puree (30g)
  • 1 Teaspoon Dried Mixed Herbs (1g)
  • 5 Tablespoons Grated Reduced Fat Mature Cheddar (50g)

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Time Saver Tips

Prepare in advance and bake in the oven when required for around 40 minutes.

Tips for Kids

Get them to help creating the layers of the lasagne, and they might even find it fun to remove the skins of the sausages!


Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  • Set the oven to 180°C / 160°C fan oven / 350°F / gas mark 4.
  • Split the sausages along their length and remove the skins.
  • Peel and finely chop the onion and garlic. 
  • Heat the oil in a pan and add the sausages. Break up and mash the meat with a wooden spoon whilst frying for 5-10 minutes until brown.
  • Add the onions and garlic to the pan and fry for around 5 minutes until softened, stirring occasionally.
  • Stir in the spinach and crème fraiche.
  • Place the lasagne sheets in a baking tray or large bowl (in a single layer if possible), cover them with boiling water and allow them to soften for about 5 minutes. Don't let the sheets overlap and stick together.
  • While the lasagne sheets are soaking, mix together the passata, tomato puree and mixed herbs in a large jug.
  • Grate the cheese.
  • Drain the lasagne sheets.
  • Put half of the tomato mixture in the bottom of an ovenproof dish, then a layer of lasagne sheets, followed by a layer of the sausage and spinach mixture.  Repeat these layers and finish with a sprinkle of cheese.  
  • Bake in the preheated oven for 25-30 minutes, and serve hot.