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Italian sausage and sage lasagna

Based on 10 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

“Think lasagna, but richer. Thought it was impossible? It’s not—and trust me, you can handle it. This recipe uses Italian fennel sausage instead of ground meat to create an even more flavorsome base and infuses the béchamel with brown butter and sage. Since the sausages tend to be pre-salted, I don’t use stock or add salt in the recipe, but this could vary, so season yours as needed. When assembling, don’t overload each layer with filling, we’re looking for layers on layers on layers here.”

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!