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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.
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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.
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3
Preheat oven to 200u00b0C/180u00b0C 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.
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4
Combine spinach, ricotta, nutmeg, Parmesan and egg in medium bowl.
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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.
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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.
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7
Bake, covered, for 30 mins. Uncover, bake for 10 mins, or until browned. Stand for 10 mins before serving.
