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Sausage, Fennel, and Thyme Lasagne
Experience a new take on an old favourite with our sausage thyme and fennel lasagne. A classic dish with a delicious twist!
Method
- Heat the olive oil in a large frying pan over a medium-high heat. Add the sausage meat and break up with a wooden spoon. Fry, stirring often until golden. Remove from the pan and set aside.
- Add the onion, carrot, and celery to the pan and fry until softened and starting to brown, 3-5 minutes. Add the garlic and fry for a further minute.
- Stir in the fennel seeds and thyme and fry for a further 2 minutes before stirring in the tomato puree and stirring for another 2 minutes. Deglaze the pan with the red wine, simmering for 3 minutes before stirring in the passata.
- Now add the bay leaves and season well with salt and pepper. Return the sausage meat to the pan. Cover and simmer for 30 minutes.
- Remove the lid and let the sauce reduce for a final 10 minutes.
- Whilst the sauce cooks, prepare your bechamel. Add the butter to a saucepan and heat over a medium heat until melted. Stir in the flour to form a paste before gradually whisking in the milk. Simmer until thickened, stirring often before seasoning with nutmeg, salt, and white pepper.
- Preheat the oven to 180C/160C fan.
- Layer up 1/3 of the ragu, cover with lasagne sheets followed by 1/3 of the bechamel. Repeat twice more. Top with the torn mozzarella and sprinkle over the Parmesan.
- Bake for 45 minutes, or until the lasagne is golden all over.
