Italian sausage and sage lasagna

Based on 15 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
140
min.
Preparation
45
min.
Baking
10
min.
Resting

Ingredients

Servings:-8+
600 g Italian sausages
30 g sage leaves
500 g lasagna noodles
fennel
leek
carrot
3 cloves garlic
1½ tbsp olive oil
3 tbsp tomato paste
bay leaf
½ tsp chili flakes
200 ml red wine
350 ml water
1000 ml milk
120 g unsalted butter
60 g flour
1 strip lemon peel
120 g Parmesan cheese
salt
pepper
olive oil (for greasing)
Parmesan cheese (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • wooden spoon
  • pot
  • frying pan
  • whisk
  • grater
  • baking dish
  • ladle
  • oven

Nutrition per serving

Cal
839
Protein
30 g
Fat
49 g
Carb
67 g
  • Step 1/5

    Finely chop fennel, leek, carrot, and garlic. Remove sausage meat from casings.
    • fennel
    • leek
    • 3 cloves garlic
    • carrot
    • 600 g Italian sausages
    • cutting board
    • knife

    Finely chop fennel, leek, carrot, and garlic. Remove sausage meat from casings.

  • Step 2/5

    Add olive oil to a large pot. Fry sausage meat until water is released and it becomes a little crispy. Remove from the pot, add fennel, leek, and carrots and fry until very soft, approx 5 min. Add garlic and fry for another 5 min. Then add sausage meat back to the pan. Add tomato paste, bay leaf, and chili flakes, and fry for approx. 5 min. Add sprigs of sage to the pot, reserving the rest for the crispy topping, and plucking the leaves from the stem.
    • 1½ tbsp olive oil
    • 3 tbsp tomato paste
    • bay leaf
    • 5 g sage leaves
    • pot (large)
    • wooden spoon

    Add olive oil to a large pot. Fry sausage meat until water is released and it becomes a little crispy. Remove from the pot, add fennel, leek, and carrots and fry until very soft, approx 5 min. Add garlic and fry for another 5 min. Then add sausage meat back to the pan. Add tomato paste, bay leaf, and chili flakes, and fry for approx. 5 min. Add sprigs of sage to the pot, reserving the rest for the crispy topping, and plucking the leaves from the stem.

  • Step 3/5

    Deglaze with red wine. Add water and milk. Bring to a boil, then lower heat and let simmer on low until reduced, approx 2 hrs.
    • 200 ml red wine
    • 350 ml water
    • 200 ml milk

    Deglaze with red wine. Add water and milk. Bring to a boil, then lower heat and let simmer on low until reduced, approx 2 hrs.

  • Step 4/5

    Melt butter in a pan, fry remaining, plucked sage leaves until crispy and butter is brown, then remove sage with a slotted spoon and set aside. Transfer brown butter to a pot, then add flour and whisk well. Let cook for a few min., then add lemon peel and stream in remaining milk gradually, whisking vigorously. Season with a little salt and generous amount of pepper. Remove lemon peel. Grate Parmesan into the pot and stir well.
    • 120 g unsalted butter
    • 25 g sage leaves
    • 60 g flour
    • 800 ml milk
    • 1 strip lemon peel
    • 120 g Parmesan cheese
    • salt
    • pepper
    • pot
    • frying pan
    • whisk
    • grater

    Melt butter in a pan, fry remaining, plucked sage leaves until crispy and butter is brown, then remove sage with a slotted spoon and set aside. Transfer brown butter to a pot, then add flour and whisk well. Let cook for a few min., then add lemon peel and stream in remaining milk gradually, whisking vigorously. Season with a little salt and generous amount of pepper. Remove lemon peel. Grate Parmesan into the pot and stir well.

  • Step 5/5

    Preheat the oven to 180°C/350°F. Coat a baking dish with a little olive oil. Add a little béchamel to the bottom of the dish, then add a thin layer of the sauce, followed by a drizzle of béchamel over the top. Assemble lasagna layer by layer, trying to create as many layers as possible. Finish with a layer of lasagna sheets and a thicker coating of béchamel—be sure to reserve at least a large ladleful for this. Grate a little Parmesan over the top. Transfer to the oven and bake for approx. 45 min. at 180°C/356°F until browned on top. Once removed from the oven, scatter sage leaves on top immediately. Let sit for approx. 10 min. before cutting and serving. Enjoy!
    • 500 g lasagna noodles
    • olive oil (for greasing)
    • Parmesan cheese (for serving)
    • baking dish
    • ladle
    • oven

    Preheat the oven to 180°C/350°F. Coat a baking dish with a little olive oil. Add a little béchamel to the bottom of the dish, then add a thin layer of the sauce, followed by a drizzle of béchamel over the top. Assemble lasagna layer by layer, trying to create as many layers as possible. Finish with a layer of lasagna sheets and a thicker coating of béchamel—be sure to reserve at least a large ladleful for this. Grate a little Parmesan over the top. Transfer to the oven and bake for approx. 45 min. at 180°C/356°F until browned on top. Once removed from the oven, scatter sage leaves on top immediately. Let sit for approx. 10 min. before cutting and serving. Enjoy!