Sausage lasagne

    (99)
    6 hours 45 min

    This lasagne takes a little while to make, but the results are really worth it. Lasagne sheets are layered with a bacon and sausage tomato sauce, ricotta and mozzarella cheese, before being baked to perfection. Enjoy with a side salad and/or garlic bread.


    99 people made this

    Ingredients
    Makes: 1 20x30cm dish

    • 9 thick rashers streaky bacon, diced
    • 1 onion, chopped
    • 1 teaspoon fennel seeds
    • 1 teaspoon dried oregano
    • 1 1/2 teaspoons Italian herbs
    • 1.6kg passata
    • 900g Italian sausages
    • 450g lasagne sheets
    • 1kg ricotta cheese
    • 2 eggs
    • 2 teaspoons chopped fresh parsley
    • 1 teaspoon dried oregano
    • 75ml milk
    • 8 slices mozzarella cheese
    • 675g grated mozzarella cheese

    Method
    Prep:45min  ›  Cook:6hr  ›  Ready in:6hr45min 

    1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seeds, 1 teaspoon oregano, Italian herbs and passata. Cover and simmer on low for 4 to 6 hours or until thick.
    2. Brown sausages in a large frying pan. Drain on kitchen towels. Cut into 2.5cm pieces.
    3. Mix together ricotta cheese, egg, milk, parsley and 1 teaspoon oregano in a medium bowl.
    4. Layer 250g sauce on the bottom of a 20x30cm dish. Layer with 1/3 uncooked lasagne sheets, 1/2 ricotta cheese mixture, 1/2 sausages, 1/3 grated mozzarella and 1/2 sliced mozzarella cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 lasagne sheets. Spread remaining sauce over the top and sprinkle with remaining 1/3 grated mozzarella cheese.
    5. Bake at 180 C / Gas 4 for 1 1/2 hours.

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    Reviews & ratings
    Average global rating:
    (99)

    Reviews in English (75)

    by
    109

    Wow, this is fabulous. Couple pieces of advice, though. Firstly, just use regular sausage. I don't understand why you'd want to use link sausage in a lasagna recipe. Secondly, DO NOT try to fit all of this into a 9x13 pan. Go out and buy yourself a bigger pan - you'll be very thankful you did. I followed the advice of others and made more sauce, which I did the day before in the crockpot so that I wouldn't have to babysit it. I also assembled the lasagna early in the day and popped it in the oven right before my party. This makes enough to feed a small army. Enjoy!  -  29 Oct 2006  (Review from Allrecipes US | Canada)

    by
    55

    overall, very tasty. but the sauce didn't yield a whole heck of a lot, so i would have to double the next time. i did add a bit of red wine to the sauce as it simmered (and i probably wouldn't let it simmer as long- it started to scald). but, the sauce was very flavorful, even without the wine, and the lasagna itself was very delicious. my husband and picky 2 year old loved it!  -  20 Jan 2003  (Review from Allrecipes US | Canada)

    by
    40

    Very good. I used no boil lasagne noodles and made it up a day ahead. I added about a half pound of mushrooms as an extra layer. It took the full 1.5 hours and maybe a little more.  -  29 Dec 2001  (Review from Allrecipes US | Canada)

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