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



  • 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