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  • The Australian Women's Weekly

    The new classics

    Apr 21, 2021 6 minutes

    Pork & fennel sausage lasagne

    SERVES 8 PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING TIME)

    400g silverbeet, leaves and stems separated
    ⅔ cup fresh sage leaves
    ⅓ cup (80ml) olive oil
    1kg Italian-style pork and fennel sausages, skins removed
    1 large onion (200g), chopped finely
    2 cloves garlic, crushed
    1 cup (250ml) dry white wine
    2 x 400g cans diced tomatoes
    750g smooth ricotta
    ¾ cup (180ml) pouring cream
    1¾ cups (140g) finely grated parmesan
    375g fresh lasagne sheets

    1 Preheat oven to 180°C (160°C fan-forced). Lightly grease a 3.25-litre (13-cup) ovenproof dish.

    2 Finely chop silverbeet stems and leaves. Finely chop half the sage.

    Heat 2 tablespoons of the oil in a large heavy-based saucepan over high heat. Add sausage meat, onion, garlic, silverbeet stems and chopped sage; cook, breaking up sausage meat with a wooden spoon, for 20 minutes or until browned. Add silverbeet leaves and wine in two batches; cook, stirring, for 1 minute. Add canned tomatoes. Bring to the boil; cook

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