This Mary Berry Sausage Lasagne is a rich and savory recipe, which uses flavorful pork sausage meat and a quick crème fraîche sauce for a comforting twist on the classic. It’s a wonderfully different take on lasagne, perfect for a midweek supper.
Mary Berry Sausage Lasagne Ingredients
For the Pork and Spinach Sauce:
- 1 tbsp oil
- 450g (1lb) pork sausage meat
- 1 tbsp plain flour
- 1 red chilli, deseeded and finely chopped (optional)
- 2 fat garlic cloves, crushed
- 250g (9oz) chestnut mushrooms, sliced
- 200ml (7fl oz) full-fat crème fraîche
- 100g (3½oz) baby spinach, roughly chopped
- Salt and freshly ground black pepper
For the Tomato Sauce:
- 500g (1lb 2oz) passata
- 2 tbsp sun-dried tomato paste
- 1 tsp light muscovado sugar
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh sage
To Assemble:
- 6 large dried lasagne sheets
- 75g (2¾oz) mature Cheddar cheese, grated
- Butter, for greasing
How To Make Mary Berry’s Sausage Lasagne
- Prep and soften pasta: Preheat the oven to 200°C/180°C Fan/Gas 6. Grease a shallow 2.25-litre ovenproof dish. Soak the dried lasagne sheets in a shallow dish of recently boiled water to soften while you prepare the sauces.
- Make the pork and spinach sauce: Heat the oil in a large frying pan over high heat. Add the sausage meat and brown it for 5–10 minutes, breaking it up with a wooden spoon. Sprinkle in the flour and fry for one minute. Add the chilli (if using), garlic, and mushrooms and fry for about 5 minutes until the mushrooms soften.
- Finish the creamy sauce: Stir in the crème fraîche and the chopped spinach. Bring the mixture to a boil and allow it to bubble for a couple of minutes until the spinach has wilted and the sauce has thickened. Season well with salt and pepper and set aside.
- Make the tomato sauce: In a separate jug or bowl, simply mix together the passata, sun-dried tomato paste, sugar, thyme, and sage. Season well with salt and pepper.
- Layer the lasagne: Drain the softened lasagne sheets. Spoon one-third of the creamy pork sauce into the base of the prepared dish. Top with one-third of the tomato sauce. Arrange half of the lasagne sheets over the sauces.
- Continue layering and bake: Repeat the layers once more, finishing with a final layer of the pork sauce and tomato sauce on top. Sprinkle evenly with the grated Cheddar cheese. Bake for 30–35 minutes, or until the pasta is tender and the top is golden-brown and bubbling.
Recipe Tips
- How to get the best flavor? Using good quality pork sausages and removing the meat from the casings is a key flavor shortcut. The sausage meat is already seasoned, which adds a wonderful depth to the sauce.
- Why soak the lasagne sheets? Mary Berry’s tip of soaking the dried lasagne sheets in hot water helps to soften them, ensuring they cook through perfectly and absorb the sauces better.
- Can I make this ahead of time? This is a perfect make-ahead dish. You can assemble the entire lasagne up to a day in advance and keep it covered in the refrigerator. You may need to add a few extra minutes to the baking time.
- How to make a quick white sauce? This recipe cleverly uses crème fraîche stirred directly into the meat filling to create a rich, creamy sauce without the need for a separate, time-consuming béchamel.
What To Serve With Sausage Lasagne
This hearty and flavorful lasagne is a complete meal, but it’s traditionally served with:
- A crisp green salad with a simple vinaigrette
- Warm, crusty garlic bread
- Steamed green beans or broccoli
How To Store Sausage Lasagne
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 3 days.
- Freeze: This lasagne freezes very well before it’s baked. Assemble the dish, let it cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to one month. Bake from frozen, adding about 20-30 minutes to the cooking time.
Sausage Lasagne Nutrition Facts
- Serving Size: 1 serving
- Calories: 607 kcal
- Fat: 40g
- Carbohydrates: 35g
- Protein: 23g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of meat?
Yes, you could substitute the pork sausage meat with an equal amount of ground beef or a mix of beef and pork, but you may need to add extra seasoning.
Is this recipe spicy?
No, the red chilli is optional and provides only a very gentle background warmth. You can omit it entirely for a completely mild version.
Can I use fresh lasagne sheets instead of dried?
Yes, if you use fresh lasagne sheets, you can skip the soaking step.
Try More Recipes:
- Mary Berry Vegetable Lasagne Recipe
- Mary Berry Chicken and Spinach Lasagne Recipe
- Mary Berry Vegetable Lasagne Recipe
Mary Berry Sausage Lasagne Recipe
Description
A super quick and comforting twist on a classic lasagne, using flavorful sausage meat and a simple crème fraîche sauce instead of a traditional béchamel.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan. Soak lasagne sheets in hot water.
- Make the pork sauce: Brown sausage meat in a hot pan. Stir in flour, then add chilli, garlic, and mushrooms and cook for 5 mins. Stir in crème fraîche and spinach until the sauce thickens and spinach wilts. Season.
- Make the tomato sauce: In a jug, mix passata, sun-dried tomato paste, sugar, and fresh herbs. Season.
- Drain the lasagne sheets.
- Layer in a greased dish: ⅓ pork sauce, ⅓ tomato sauce, half the lasagne sheets. Repeat the layers.
- Finish with the final third of the sauces and top with grated Cheddar cheese.
- Bake for 30-35 minutes until golden and bubbling.
Notes
- This “Express Lasagne” is a fantastic shortcut as there is no need to make a separate, time-consuming white sauce.
- Soaking the dried lasagne sheets is a key tip from Mary Berry to ensure they cook perfectly.
- The quality of the sausage meat will make a big difference to the final flavor.
- This dish freezes beautifully before baking, making it a great option for a future meal.
Mary Berry Sausage Lasagne Recipe
