Italian sausage and fennel lasagne
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- about 12 sheets fresh lasagne
- 250g pack (Galbani do a good one) mozzarella
- 50g Grana Padanograted
SAUCE
- olive oil
- 8 (look for ones with extra herbs Italian pork sausagesskins removed
- 2 cloves garlicsliced
- 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).
