An easy, breezy one-pan recipe that the whole family is going to love. If you've never made a ragù from sausages before, you've never lived.
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Serves
4
Drained Roasted Red Pepper
Water
Onion
Garlic Clove
Fresh Rosemary
Sausage
Tinned Cherry Tomatoes
Fennel Seed
Fresh Basil
Crème Fraîche
Fresh Lasagne Sheet
Mozzarella
Parmesan
Chilli Flakes
Salt
Black Pepper
Olive Oil
Serves
4
Drained Roasted Red Pepper
Water
Onion
Garlic Clove
Fresh Rosemary
Sausage
Tinned Cherry Tomatoes
Fennel Seed
Fresh Basil
Crème Fraîche
Fresh Lasagne Sheet
Mozzarella
Parmesan
Chilli Flakes
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Blitz the drained roasted peppers with water until smooth.
Step 2.
Finely chop the onion, garlic and rosemary. Squeeze the sausages out of their casings into a pan set over a medium heat. Using the back of a spoon, crumble the sausage into pieces and cook until golden. Using a slotted spoon, remove the sausages and add in a glug of oil along with the onion and garlic and chilli flakes, if using. Add a pinch of salt and cook that out for 8 mins. Add the fennel seeds and cook for two more minutes.
Step 3.
Tip in the blitzed peppers along with the tinned tomatoes. Add the sausages back in, along with a handful of basil leaves. Season with salt and pepper, then bring to a simmer.
Step 4.
Heat oven to 190°C. Nestle the fresh lasagne into the ragù, then dot with crème fraîche before tearing over the mozzarella and grating over the Parmesan. Slide into the oven and cook for 35-40 mins or until bubbling and golden.
Step 5.
Remove from the oven and allow to rest for 5 mins before serving.
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