This is a simple lasagne recipe, perfect for showcasing seasonal produce and high quality artisan goods, like our fantastic L’Abruzzese lasagne sheets. Feel free to use what you have available, sneak in extra veg, or even try a cauliflower sauce, in place of the usual white sauce. Simply steam and puree half a large cauliflower, season, and melt through cheese. However you make it, this is a sure family favourite!
Extra virgin olive oil
250g beef sausages, meat squeezed from casings
100g shiitake mushrooms, sliced
4 garlic cloves, finely sliced
Handful parsley stalks, very finely sliced
1 onion or eschallot white ends, finely diced
3 sticks celery with leaves, finely diced
2 carrots, finely diced (as seasonally available)
Handful thyme and oregano, roughly chopped
2kg fresh tomatoes, roughly chopped (substitute tinned if necessary)
Salt and pepper
Handful parsley leaves, roughly chopped
Butter, flour, milk, and cheese, according to your go-to cheese sauce
1 pack L’Abruzzese lasagne sheets
⅓ cup grated cheese (cheddar or parmesan)
In a large saucepan fry the meat in batches, until browned, breaking up while doing so. Remove from pan and set aside. Repeat with the mushrooms over high heat, remove from pan and set aside.
Reduce heat to low and to the same pan add an extra glug of olive oil and sliced garlic. Simmer gently for 5 minutes, until softened but not coloured.
Add the parsley stalks, onion, celery, carrots, and herbs, increase heat to medium and saute gently for 10 minutes.
Add the tomatoes, browned meat, and mushrooms, season well, increase heat to high, cover, and bring to a boil. Reduce heat to a simmer and cook, covered, for at least 1 hour, or up to 2. The longer the simmer the better the flavour. Meanwhile, make your cheese sauce.
Once the tomato sauce is ready, remove from heat and stir through parsley leaves.
Construct your lasagne by layering a pasta sheet between each alternating sauce until everything has been used up. Top with extra cheese and bake in a 180° oven for 20-30 minutes. Remove from oven and rest for 5 minutes before serving. Enjoy!
Recipe created and written by Callan Barnes.
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