Ingredients

The following ingredients have 4 Servings
  • 400g lasagne sheets
  • 2 tbs extra virgin olive oil
  • 6 (about 500g) pork and fennel sausages, or other good quality pork sausages
  • 2 garlic cloves, crushed
  • 2 tbs tomato paste
  • 11⁄2 cups (375ml) red wine
  • 1 bay leaf
  • 400g can whole peeled tomatoes
  • Parmesan and at-leaf parsley to serve

Instruction

  • Bring a large saucepan of water to the boil. Cook lasagne sheets until al dente. Meanwhile, squeeze sausage meat from casings. Heat oil in a deep frypan over high heat. Add the sausage meat and cook for 3-4 minutes until golden. Add the garlic and cook for 1 minute or until fragrant.
  • Add tomato paste, wine, tomatoes, 1⁄2 cup (125ml) water and bay leaf. Stir to combine. Use a masher or spoon to break down the sausage meat into small pieces. Bring to a simmer and cook, stirring occasionally, for 10 minutes or until reduced and thickened.
  • Drain lasagne sheets and serve topped with sauce, grated parmesan and parsley.