Forget sweating over a separate white sauce and beef ragu, this one-pot lasagne is so much quicker and easier. Using sausages automatically ramps up the flavour in this cheesy, rich, delicious midweek meal.
If you're a fan of this recipe, then we have plenty of pastas and pasta bakes to try.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
596
Ingredients
1Tbsp.
olive oil
1
large red onion, finely chopped
600g
pork sausages
2
garlic cloves, crushed
2tsp.
dried mixed herbs
Pinch dried chilli flakes
700g
passata, see GH TIP
400ml
hot chicken stock
300g
fresh lasagne sheets
125g
ball mozzarella, drained and torn
15g
Parmesan, finely grated
Directions
Step 1Heat the oil in a large, deep frying pan or shallow casserole dish (about 30cm
across the top) over medium heat and
cook the onion and a large pinch of salt
for 7-8min, until softened.
Step 2Push the onion to one side of the
pan/dish. Squeeze the sausagemeat
from the skins directly into the pan/dish
(discard skins), increase heat to
medium-high and cook for 8-10min,
stirring to break up the meat, or until
browned all over. Stir in the garlic, dried
herbs and chilli flakes and cook for 1min.
Step 3Add the passata, stock and plenty
of seasoning. Bring to the boil, then
reduce heat to medium and simmer
for 20min, stirring occasionally, until
slightly reduced.
Step 4Cut or tear the lasagne sheets into
rough quarters and add to the pan,
separating the layers as you do. Using
a wooden spoon, push the pasta down
into the liquid to mostly submerge.
Bubble for 5min, or until the pasta
is just tender. Preheat the grill.
Step 5Remove pan from hob, arrange the
mozzarella on top and sprinkle over
the Parmesan. Grill for 5-7min, or until
golden and bubbling. Serve.
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.
