Meat

Paola’s Sausage Ragu Lasagna

Serves: 2-3
Preparation time: 45 minutes
Cooking time: 30 minutes

Ingredients:

  • Lasagna sheets
  • 125g mozzarella ball
  • 30g grated parmesan

Sausage ragu:

  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 pork sausages, skins removed, chopped
  • 1 tsp dry Italian herbs
  • 1/2 tsp chilli flakes
  • 25ml Filippo Berio balsamic vinegar
  • 500ml passata
  • Salt and pepper
  • 2 tbsp Filippo Berio extra virgin olive oil

Olive oil béchamel:

  • 30ml Filippo Berio Mild and Light Olive Oil
  • 30g plain flour
  • 300ml Whole milk, heated
  • Salt and pepper
  • Grated nutmeg

Method:

  1. In a deep frying pan, drizzle the Filippo Berio Extra Virgin Olive Oil. When the oil has heated, softly add and fry the onion and garlic on a low heat for 5 minutes with a wooden spoon.
  2. Next add the sausage meat into the pan. Turn the heat up to a medium and cook until the meat has browned.
  3. Then add the Italian dry herbs and chilli flakes. Mix everything well together and cook for another five minutes.
  4. Pour in the balsamic vinegar. Again mix all ingredients well together and cook for a further 2 minutes.
  5. Finally, pour in the tomato passata and a little water. Season with salt and pepper. Cook covered for at least 30 minutes.
  6. In the meantime, make the béchamel sauce. In another saucepan, add the Filippo Berio Mild and Light Olive Oil to a heated pan. Then whisk the flour in and stir for a 1-2 minutes. Make sure there are no flour lumps.
  1. Take the pan off the heat and gradually pour in the heated milk and whisk until all incorporated. Then return to the heat, keep stirring and bring back to the boil.
  2. Once its back to the boil, stir for another minute. Season with salt, pepper and a pinch of nutmeg. It should have thickened to a pouring cream consistency.
  3. When the sausage ragu has cooked, you can now build your lasagna. At the bottom of the baking dish, add a couple of spoonfuls of ragu to coat the bottom.
  4. Next, layer with lasagna sheets, followed by more sausage ragu, pour over with béchamel, slices of mozzarella and grated parmesan. Repeat until you have finished with all ragu and béchamel. The last layer should be the lasagna topped with sauces and parmesan cheese.
  5. Bake in the oven for 30 minutes at 200c .
  6. When finished cooking, let it rest for at least 5 minutes (cover with foil) before you serve a slice. It will help keep its shape.