CHEAT’S PORK & FENNEL LASAGNE
SERVES 8 PREP + COOK 1 HOUR 30 MINS + STANDING
400g silverbeet, leaves and stems separated ²⁄ cup fresh sage leaves
3 ¹⁄ cup (80ml) olive oil
3 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 (see tip)
800g can diced tomatoes
750g smooth soft ricotta
¾ cup (180ml) pouring cream
1¾ cups (140g) finely grated parmesan
375g fresh lasagne sheets
1 Preheat oven to 180°C/160°C fan. Lightly grease a 3.25-litre (14-cup) ovenproof dish.
2 Finely chop silverbeet stems and leaves. Finely chop half the sage.
3 Heat 2 tbsp of the oil in a large heavy-based saucepan over high heat. Add sausages, onion, garlic, silverbeet stems and chopped sage. Cook, breaking up sausage meat with a wooden spoon, 20 mins or until browned. Add silverbeet leaves and wine in two batches. Cook, stirring, 1 min. Add tomatoes and bring to boil. Cook 5 mins. Season to taste.
4 Whisk ricotta, cream and 1¼ cups of the parmesan in a large bowl until smooth. Season to taste. Spread ½ cup of sausage mixture over base of prepared dish. Top with a quarter of the lasagne sheets. Spread with half of the remaining sausage mixture. Top with another quarter of the lasagne sheets. Spread with half the ricotta mixture. Repeat layering with another quarter of the lasagne sheets, remaining sausage mixture, remaining lasagne sheets and finishing with remaining ricotta mixture. Sprinkle with remaining parmesan.
5 Bake 50 mins or until golden and pasta is tender. Stand 15 mins before serving.
6 Meanwhile, heat remaining oil in a small frying pan over high heat. Carefully add remaining sage leaves, cook 30 secs or until crisp, drain on paper towel. Sprinkle sage over lasagne before serving.