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
Cuisine: Italian
Ingredients: about 12 sheets fresh lasagne; 250g pack (Galbani do a good one) mozzarella; 50g Grana Padano grated; olive oil; 8 (look for ones with extra herbs Italian pork sausages skins removed; 2 cloves garlic sliced; 1 tsp fennel seeds; a pinch (optional) chilli flakes; 2 × 400g tin chopped tomatoes; a splash (optional) red wine; ½ a small bunch basil

Published: December 19, 2014 at 2:33 PM

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Serves 6

Easy

Total time: 1 hr and 10 mins

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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

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Alternatives

Complete the dish

Try this Italian sausage and fennel lasagne recipe then check out our sausage pasta bake, beef cannelloni, vegetarian pasta bake, pasta al forno and more comforting pasta bakes. We also have our classic lasagne recipe.

Ingredients

Nutrition

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

grated

SAUCE

olive oil
8 (look for ones with extra herbs Italian pork sausages

skins removed
2 cloves garlic

sliced
1 tsp fennel seeds
a pinch (optional) chilli flakes
2 × 400g tin chopped tomatoes
a splash (optional) red wine
½ a small bunch basil

Nutrition: per serving

kcal505
fat32.1g
carbs27.7g
fibre2.1g
protein25g
salt2.4g

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).

Check out our other lasagne recipes here...

meatball melt lasagne

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