Italian Sausage Lasagne Recipe with Fennel

Italian sausage and fennel lasagne

  • serves 6
  • Easy

A new recipe for lasagne. We love this one, it's full of delicious Italian flavours. Made with sausage and fennel seeds this baked pasta dish is easy, comforting and will feed a crowd. Serve with a green salad on the side


Try this Italian sausage and fennel lasagne recipe then check out our sausage pasta bake, vegetarian pasta bake, pasta al forno and more comforting pasta bakes.



  • fresh lasagne about 12 sheets
  • mozzarella 250g pack (Galbani do a good one)
  • Grana Padano 50g, grated


  • olive oil
  • Italian pork sausages 8 (look for ones with extra herbs, skins removed
  • garlic 2 cloves, sliced
  • fennel seeds 1 tsp
  • chilli flakes a pinch (optional)
  • chopped tomatoes 2 × 400g tin
  • red wine a splash (optional)
  • basil ½ a small bunch


  • Step 1

    Heat 1 tbsp olive oil in a non-stick pan. Pinch small nuggets of sausage into the pan then cook until browned. Add the garlic and cook for a minute then add the fennel and chilli flakes and cook for another minute. Add the tomatoes and wine then simmer for 20 minutes. Stir in the basil.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. To assemble the lasagne, put a thin layer of sauce on the bottom of a large rectangular baking dish.

  • Step 3

    Add a layer of lasagne, ⅓ of the sausage sauce and ¼ mozzarella in that order. Repeat twice then finish with a layer of lasagne. Spoon over the last bit of tomato sauce to cover then add the last layer of mozzarella and a handful of parmesan. Bake for 40 minutes until bubbling and golden (cover loosely with a sheet of foil if it starts to brown too much).

Check out our other lasagne recipes here...

meatball melt lasagne

Nutritional Information

  • Kcals 505
  • Fat 32.1g
  • Carbs 27.7g
  • Fibre 2.1g
  • Protein 25g
  • Salt 2.4g