Italian sausage and sage lasagna
Ingredients
Utensils
cutting board, knife, pot (large), wooden spoon, pot, frying pan, whisk, grater, baking dish, ladle, oven
Nutrition per serving
Step 1/ 5
- ¼ fennel
- ¼ leek
- ¾ cloves garlic
- ¼ carrot
- 150 g Italian sausages
- cutting board
- knife
Finely chop fennel, leek, carrot, and garlic. Remove sausage meat from casings.
Step 2/ 5
- ⅜ tbsp olive oil
- ¾ tbsp tomato paste
- ¼ bay leaf
- 1¼ 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
- 50 ml red wine
- 87½ ml water
- 50 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
- 30 g unsalted butter
- 6¼ g sage leaves
- 15 g flour
- 200 ml milk
- ¼ strip lemon peel
- 30 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
- 125 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!
Enjoy your meal!
Tags
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