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).
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
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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.
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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.
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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).
Nutritional Information
- Kcals 505
- Fat 32.1g
- Carbs 27.7g
- Fibre 2.1g
- Protein 25g
- Salt 2.4g
