Sausage Lasagna

Adam Swanson
Prep time 10 minutes
Cook time 55 minutes
Servings 4

Ingredients

1 packet dried lasagne sheets

500g pork sausages, skin removed

1 medium brown onion, diced

1 garlic clove, sliced

2 bay leaves

1 sprig of rosemary, chopped finely

700ml tomato passata

1½ cups chicken stock

300g ricotta

1 cup grated mozzarella

½ cup grated parmesan

1 egg

¼ cup extra virgin olive oil

Salt & pepper

Sausage Lasagna

Method

Preheat the oven to 180°C.

In a large pan on medium heat, add onion, rosemary, sausage, garlic and cook for 5 to 7 minutes or until sausage is well browned. Pour passata and stock into the pan and bring sauce to a boil. Reduce heat to a simmer and cook for 10 mins. Add salt n pepper to taste. In a bowl, combine ricotta, parmesan and egg. Add salt & pepper to taste. Take a baking dish and cover the base with sauce. Lay sheets over the sauce to cover the base. Top with more sauce and a spoonful of cheese mix. Repeat the same process until all sheets are used and the baking dish is full. Bake in the oven for 35 - 40 minutes.