An easy, breezy one-pan recipe that the whole family is going to love. If you've never made a ragù from sausages before, you've never lived.
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Serves
4
Roasted Red Peppers
Water
Onion
Garlic Cloves
Fresh Rosemary
Sausages
Cherry Tomatoes
Fennel Seeds
Fresh Basil
Mascarpone
Fresh Lasagne Sheets
Mozzarella
Parmesan
Chilli Flakes
Olive Oil
Serves
4
Roasted Red Peppers
Water
Onion
Garlic Cloves
Fresh Rosemary
Sausages
Cherry Tomatoes
Fennel Seeds
Fresh Basil
Mascarpone
Fresh Lasagne Sheets
Mozzarella
Parmesan
Chilli Flakes
Olive Oil
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Step 1.
Heat oven to 190°C.
Step 2.
Blitz the drained roasted peppers with water until smooth.
Step 3.
Finely chop the onion, garlic and rosemary. Squeeze the sausages out of their casings into a pan set over a medium heat. Using the back of a spoon, crumble the sausage into pieces and cook until golden. Using a slotted spoon, remove the sausages and add in a glug of oil along with the onion and garlic and chilli flakes, if using. Add a pinch of salt and cook that out for 8 mins. Add the fennel seeds and rosemary and cook for two more minutes.
Step 4.
Tip in the blitzed peppers along with the tinned tomatoes. Add the sausages back in, along with a handful of basil leaves. Season with salt and pepper, then bring to a simmer.
Step 5.
Blanche the fresh lasagne sheets for 1 minute in boiling water, then drain.
Step 6.
Nestle the lasagne sheets into the ragù, then dot with mascarpone before tearing over the mozzarella and grating over the Parmesan. Slide into the oven and cook for 35-40 mins or until bubbling and golden.
Step 7.
Remove from the oven and allow to rest for 5 mins before serving.
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