CHEAT’S PORK & FEN­NEL LASAGNE

SERVES 8 PREP + COOK 1 HOUR 30 MINS + STAND­ING

Woman’s Day (Australia) - - Food To Love -

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.

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