serves
6
prep
30 minutes
cook
1:30 hour
difficulty
Mid
serves
6
people
preparation
30
minutes
cooking
1:30
hour
difficulty
Mid
level
Stream free On Demand
Zero Waste
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G
Watch The Full Episode Here
G
Ingredients
- 60 ml (¼ cup) extra virgin olive oil
- 1 bulb fennel, finely chopped, fronds reserved
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- sea salt flakes and black pepper, to taste
- 1 kg pork and fennel sausages, casings removed
- 250 ml (1 cup) white wine
- ⅔ cup chopped herbs (try sage, thyme and rosemary)
- 900 ml tomato sugo (seasoned tomato passata)
- 250 g fresh lasagne sheets (about 6), torn in half (or instant dried sheets)
Herby pangrattato
- 105 g (1½ cups) sourdough breadcrumbs
- ½ tsp fennel seeds, toasted and coarsely ground
- 1 tbsp chopped herbs (sage, thyme and rosemary)
- 2 tbsp extra virgin olive oil
Bechamel
- 40 g unsalted butter
- 2 tbsp plain flour
- 500 ml (2 cups) warm milk
- ⅓ cup chopped herbs, (sage, thyme and rosemary)
- 180 g mixed cheese, (cheddar, parmesan and mozzarella)
Resting time: 10 minutes
Instructions
- Heat the oil in a large, deep 24 cm ovenproof frying pan over medium heat. Add the fennel, onion, garlic and a pinch of salt flakes and cook, stirring regularly, for 15 minutes or until softened.
- Add the sausage meat and cook for 15 minutes, breaking up the meat with a wooden spoon, until browned all over. Add the wine and chopped herbs and bring to a simmer. Cook for 3 minutes or until the wine is reduced by about half. Add the tomato sugo and 250 ml (1 cup) water. Bring to a simmer and cook for 25 minutes or until thickened and slightly reduced. Season to taste.
- Meanwhile, for the herby pangrattato, place all the ingredients in a bowl. Chop the reserved fennel fronds, add half to the bowl and stir to combine. Season to taste.
- For the bechamel, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes to cook out the flour. Add the milk in 3 batches, whisking constantly after each addition to ensure no lumps form. Increase the heat to medium and bring to a simmer. Cook for 5 minutes or until slightly thickened. Remove from the heat, stir in the chopped herbs, including the remaining fennel fronds and two thirds of the cheese. Season with salt and pepper.
- Preheat the oven to 180°C.
- Push the torn lasagne sheets into hot sauce so they are submerged. Pour over the bechamel and scatter with mozzarella. Place on a baking tray and bake for 25 minutes or until golden all over.
- Remove from the oven, top with the pangrattato and cook for another 8 - 10 minutes or until golden brown and crisp. Rest for 10 minutes before serving.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Zero Waste
