EST 1959 - Purveyors of fine sausages
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EST 1959 - Purveyors of fine sausages

Sausage Lasagne

Cook: 50 mins
EasyServes 4


Easy sausage lasagne. No need to make a beef ragu or béchamel sauce. Just simple, tasty ingredients baked in the oven for a delicious supper time treat!
  • 1 tbsp olive oil
  • 12 Korker sausages
  • 2 garlic cloves, finely chopped
  • 1 tsp fennel seeds
  • 2 x 390g cartons chopped tomatoes with basil and oregano
  • 1 x 250g pack of fresh lasagne sheets
  • 1 x 250g tub mascarpone
  • 100g ready grated mozzarella
  • 50g Parmesan, grated


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a large frying pan. Squeeze the sausage meat from the skins, roll into cherry-tomato-sized balls and cook in the pan until coloured all over. Stir in the garlic and fennel seeds; cook for a minute until fragrant. Stir in the tomatoes, season and bring to the boil.
  2. Spoon a third of the sausage mixture into a 20cm x 30cm ovenproof dish, and top with 2 sheets of lasagne. Repeat with the remaining sausage and lasagne sheets to make 3 layers. Dot the mascarpone over the top and season well.
  3. Scatter over the mozzarella and Parmesan. Pop the dish on a baking tray and cook in the oven for 30 minutes until golden and bubbling. If the lasagne is getting too dark, cover it with foil and continue cooking. Serve with a green salad.
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