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Fennel Sausage & Broccoli Broken Lasagne

4.3
9
Notes
1 hr cook
This one-pot recipe is a lovely tangle of lasagne sheets, sausage ragù, and mozzarella. Yum.
Ben Lippett

Ben Lippett

Fennel Sausage and Broccoli Broken Lasagne
Serves
6
Sausage
Shallot
Fennel
Garlic Clove
Chilli Flakes
Fennel Seed
Tinned Chopped Tomatoes
Tenderstem Broccoli
Fresh Lasagne Sheet
Mozzarella
Parmesan
Olive Oil
Salt
Black Pepper

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    Notes
    (6)

    E
    Ellie P.
    2 months ago
    It’s very yummy 😋 😋
    I
    Ian M.
    2 months ago
    Mmmmm, what to do with the 2 garlic cloves?
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Ian, the garlic goes in with the chilli and fennel seeds (step 3). We've updated the method – thanks for the helpful feedback!
    L
    Liv I.
    3 months ago
    This is Devine!! And so easy, might be my fav from mob so far ❤️
    P
    Peter K.
    3 months ago
    If I don't have fresh lasagne sheets avail what would be the dried conversion?
    Mob
    Mob
    3 months ago
    ·
    Admin
    Hi Peter – you can use the same quantity of dried lasagne sheets but cook them in boiling water first
    N
    Natalie F.
    3 months ago
    Loved this recipe! The broccoli works so well with the sausage and fennel. We had a carrot and pepper to use up so did add those in as well, but it was really gorgeous. It was so easy to do as you cook it all in one pot so definitely adding it to our regular rotation of meals. 10/10👏
    S
    Stuart S.
    3 months ago
    Is it really 800g tomatoes? Seems like a lot with the water too
    Mob
    Mob
    3 months ago
    ·
    Admin
    Thanks so much for your feedback Stuart! We've reviewed this and made an edit – it's 800g canned tomatoes without the extra can of water.

    Ben Lippett

    Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

    Ben Lippett
    View Chef profile

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