This one-pot recipe is a lovely tangle of lasagne sheets, sausage ragù, and mozzarella. Yum.
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Serves
6
Sausages
Shallot
Fennel
Garlic Cloves
Chilli Flakes
Fennel Seed
Chopped Tomatoes
Tenderstem Broccoli
Fresh Lasagne Sheets
Mozzarella
Parmesan
Olive Oil
Serves
6
Sausages
Shallot
Fennel
Garlic Cloves
Chilli Flakes
Fennel Seed
Chopped Tomatoes
Tenderstem Broccoli
Fresh Lasagne Sheets
Mozzarella
Parmesan
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Remove the skins from the sausages and add them to a hot pan with a shot of olive oil. Use a spatula or wooden spoon to smash ‘em up, and cook them until nice and crispy.
Step 2.
While the sausages brown, finely chop the onion and fennel bulb and finely mince the garlic. Whip the sausage meat out of the pan and add another shot of oil. Tip in the onion and fennel and cook with a pinch of salt for 5-6 mins.
Step 3.
Add the garlic, chilli and fennel seeds and cook for a minute or two before adding a splash of water to deglaze the pan. Tip in the tomatoes, return the sausage to the sauce and bring to a simmer. Cook for 10 mins.
Step 4.
Roughly chop the broccoli and preheat the oven to 190°C.
Step 5.
Nestle the lasagne sheets into the sauce along with the chopped broccoli, leaving a few bits of pasta exposed out of the sauce to go crispy.
Step 6.
Top with torn mozzarella and lots of grated Parmesan cheese. Slide into the oven for 35-40 mins or until bubbling and golden.
Step 7.
Allow to rest for 5 mins before serving.
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