Sausage, ’Nduja and Fennel Lasagne
By OcadoLife
Published on 21 January 2025
Take the classic comfort dish to the next level with this Sausage, ’Nduja and Fennel Lasagne from cook and recipe writer Sophie Mann. “This recipe has layers of intense flavours – think punchy ’nduja, fragrant fennel and nutty parmesan – balanced by a creamy bechamel sauce. It takes a bit of effort but is well worth it.” Time and servings
1 hr 50 minsTotal time
2Servings
30 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 1 tsp olive oil
- 300g sausage meat
- 0.5 onion, finely chopped
- 1 carrot, finely chopped
- 1 fennel, finely chopped
- 4 garlic cloves, crushed or grated
- 2 tbsp ’nduja
- 1 tbsp tomato purée
- 0.5 tsp fennel seeds
- 0.25 tsp chilli flakes
- 1 tsp red wine vinegar
- 1 (400g) tin chopped tomatoes
- 25g salted butter
- 25g plain flour
- 300ml whole milk
- 1 pinch ground nutmeg
- 30g parmesan, grated
- 6 fresh egg lasagne sheets
- 1 large handful basil leaves
- 75g mozzarella, sliced or grated
Method
Step 1
To make the ragu, heat the olive oil in a large frying pan over a medium-high heat. Crumble in the sausagemeat; cook for 3-5 mins, stirring occasionally, until browned.Step 2
Add the onion, carrot, fennel and a pinch of salt. Cook for 5 mins, stirring now and then, until softened.Step 3
Stir in the garlic, ’nduja, tomato purée, fennel seeds and chilli; cook for 2-3 mins. Add the vinegar and chopped tomatoes, then half-fill the tin with water and slosh it into the pan. Add another a pinch of salt; simmer for 20 mins, until reduced.Step 4
Meanwhile, make the bechamel. Melt the butter in a pan over a medium heat. Whisk in the flour to make a thick paste – this is called a roux. Cook for 2 mins until lightly browned, then gradually whisk in the milk. Continue whisking constantly for 5-10 mins, until the sauce thickens. Stir in the nutmeg and 20g of the parmesan; season with salt and black pepper. Remove from the heat and leave to cool slightly.Step 5
Preheat the oven to 200°C/180°C fan/gas 6. Take a deep ovenproof dish (about 20 cm x 15 cm), dollop some ragu into the base, then top with a lasagne sheet; repeat 3 more times, then top with half the bechamel and some basil. Layer on another pasta sheet, followed by the remaining ragu, and finish with a final layer of pasta. Spoon over the remaining bechamel, then top with the mozzarella and remaining 10g parmesan.Step 6
Bake for 35-40 mins, until bubbling and golden. Leave to stand for 15 mins before serving, topped with the remaining basil.Step 7
Recipe Tip: Allow a little extra time for resting.