Pork and fennel are a match made in heaven in this rich and creamy lasagne recipe. You can use a packet of sausagemeat, or use sausages squeezed from their casings. Serve with a crunchy green salad or some steamed seasonal veggies. This recipe can also be prepped ahead and frozen, check out our freeze ahead instructions below.
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Yields:
6
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr
Cal/Serv:
767
Ingredients
1
large fennel bulb
1Tbsp.
olive oil
450g
pork sausagemeat
1tsp.
fennel seeds
1
garlic clove, crushed
1
courgette, coarsely grated
1Tbsp.
plain flour
200ml
white wine
9
lasagne sheets
175g
grated mozzarella
For the white sauce
750ml
milk
50g
butter
50g
plain flour
75g
Parmesan, grated
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Slice the fronds off the fennel bulb and reserve. Finely chop remaining fennel (core and all). In a large frying pan, heat oil and gently fry fennel for 5min until just beginning to soften. Add pork and cook over medium heat for about 10min, breaking up with a spoon.
Step 2
Add fennel seeds, garlic and courgette to pan and fry for 2min. Stir in flour, then pour in wine. Simmer for 5min.
Step 3
Soak lasagne sheets in a single layer in freshly boiled water – a large oven tray is ideal – while you make the white sauce. In a medium pan, gradually bring milk, butter and flour to boil, whisking constantly, until thickened. Simmer over a low heat for 5min. Stir in Parmesan and season well. Drain lasagne.
Step 4
Spoon ⅓ of pork mixture into base of a 2 litre baking dish. Top with ¼ each of the white sauce and mozzarella. Add a layer of lasagne sheets (not overlapping). Repeat layers twice more, and finish with a layer of white sauce and mozzarella.
Step 5
Cook in oven for 30-35min until golden and bubbling. Sprinkle over reserved fennel fronds and serve.
Freeze ahead Prepare to end of step 4. Cool, wrap well and freeze for up to 1 month. To serve, defrost in fridge, and complete recipe.allowing a little extra time if needed.
If you like this recipe, you'll love our classic lasagne recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
