The Australian Women's Weekly

Pork & fennel sausage lasagne



400g silverbeet, leaves and stems separated ⅔ cup fresh sage leaves

⅓ cup (80ml) olive oil

1kg Italian-style pork and fennel sausages, skins removed

1 large onion (200g), chopped finely

2 cloves garlic, crushed

1 cup (250ml) dry white wine

2 x 400g cans diced tomatoes

750g smooth ricotta

¾ cup (180ml) pouring cream

1¾ cups (140g) finely grated parmesan

375g fresh lasagne sheets

1 Preheat oven to 180°C (160°C fanforced). Lightly grease a 3.25-litre (13-cup) ovenproof dish.

2 Finely chop silverbeet stems and leaves. Finely chop half the sage.

3 Heat 2 tablespoon­s of the oil in a large heavy-based saucepan over high heat. Add sausage meat, onion, garlic, silverbeet stems and chopped sage; cook, breaking up sausage meat with a wooden spoon, for 20 minutes or until browned. Add silverbeet leaves and wine in two batches; cook, stirring, for 1 minute. Add canned tomatoes. Bring to the boil; cook for 5 minutes. Season.

4 Whisk ricotta, cream and 1¼ cups of the parmesan in a large bowl until smooth; season to taste.

5 Spread ½ cup of sausage mixture over base of dish. Top with a quarter of the lasagne sheets. Spread with half remaining sausage mixture. Top with another quarter of lasagne sheets, then spread with half the ricotta mixture. Continue layering with another quarter of lasagne sheets, remaining sausage mixture, remaining lasagne sheets then remaining ricotta mixture; sprinkle with remaining parmesan.

6 Bake lasagne for 50 minutes or until golden and pasta is tender; stand for 15 minutes.

7 Heat remaining oil in a small frying pan over high heat. Carefully add remaining sage leaves; cook for 30 seconds or until crisp. Drain on paper towel. Top lasagne with crisp sage leaves before serving. Suitable to freeze. Not suitable to microwave.

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