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Method
- 1.First things first, squeeze all the meat out of the sausages and roll them into little meatballs. You should get about 4 from each sausage. Shallow fry them in the frying pan until they start to go golden brown in colour. Once done put them on a plate and set aside.
- 2.Next fry the onion to soften. Chuck in the fennel, oregano and chilli. A couple of minutes later pour in the passata, tomatoes and sugar. Turn the heat down and let it simmer for about 40 minutes, until the sauce thickens.
- 3.Meanwhile make the white sauce. Melt the butter in a pan and add in the flour to make a roux, slowly adding the milk, bit my bit while whisking continually. Grate the nutmeg into the sauce.
- 4.Grab a big oven dish and begin the layering process. Drench each lasagne sheet with the red and white sauce and top with half the spinach and add half the basil, together with a little bit of the parmesan. To finish off add the cheddar, remaining parmesan, mozzarella and the remaining meatballs, before popping in the oven for about 40-50 minutes at 180°C.
- 5.Goes great served with a fresh crisp side salad and hand cut chips.
Ingredients
- 12 pork sausages
- 2 tbsp olive oil
- 2 white onions
- 4 garlic cloves, crushed
- 2 tsp fennel seeds
- 2 tsp dried oregano
- ½ tsp chilli flakes
- 1 tbsp sugar
- 500ml passata
- 400g tin of chopped tomatoes
- 100g butter
- 100g plain flour
- 1 litre milk
- ¼ fresh nutmeg, grated
- 250g lasagne sheets (about 12 sheets)
- 50g cheddar, grated
- 50g parmesan, grated
- 150g mozzarella ball, torn into small pieces
- Basil leaves torn
- 100g baby spinach
