Italian Sausage Lasagne Recipe with Fennel

Italian sausage and fennel lasagne

Name: Italian sausage and fennel lasagne
Total time: 1 h 10 min
Yield: serves 6
Ingredients: 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

1 hour 10 minutes
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

December 19, 2014 at 2:33 pm

Ingredients

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

SAUCE

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

Method

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).