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Italian Sausage Lasagne with Parmesan

Italy is renowned across the world for its sausages. Made from high quality pork and and enjoyed across the country, Italy's sausage variety is vast. Indeed, as in the realm of pasta, one feasting on salsiccia (sausage) in the North will find that, in the South, sausages can have an altogether different flavour profile. 

In this unusual, limited edition lasagne, we have looked to warm climes for inspiration, and disembarked in Sicily. There, we chose the finest Sicilian sausages, with their trademark fennel flavour, to give you a true taste of San Vito Lo Capo, where it is said Sicily's finest sausages are made. If you are not a fennel enthusiast - and many aren't - we must offer assurance that even the staunchest detractors of this wonderful, anise-flavoured herb will find this sausage-stacked lasagne irresistibly tasty. We nestle our fine Sicilian sausage between sheets of fresh lasagne, topping with Parmigiano cheese to make this exclusive dish one of the greatest winter warmers we've ever featured here at Pasta Evangelists.

Photo by: @foodbloggerlondon

Sausage ragu (Passata, Pork sausage (40%), Onion, Extra virgin olive oil, Salt, Fennel seeds, Black pepper), Bessciamella sauce (Milk, Butter (Milk), Wheat flour, Nutmeg), Pasta (Wheat flour, Egg, Durum wheat flour, Salt)

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Story

Italy is renowned across the world for its sausages. Made from high quality pork and and enjoyed across the country, Italy's sausage variety is vast. Indeed, as in the realm of pasta, one feasting on salsiccia (sausage) in the North will find that, in the South, sausages can have an altogether different flavour profile. 

In this unusual, limited edition lasagne, we have looked to warm climes for inspiration, and disembarked in Sicily. There, we chose the finest Sicilian sausages, with their trademark fennel flavour, to give you a true taste of San Vito Lo Capo, where it is said Sicily's finest sausages are made. If you are not a fennel enthusiast - and many aren't - we must offer assurance that even the staunchest detractors of this wonderful, anise-flavoured herb will find this sausage-stacked lasagne irresistibly tasty. We nestle our fine Sicilian sausage between sheets of fresh lasagne, topping with Parmigiano cheese to make this exclusive dish one of the greatest winter warmers we've ever featured here at Pasta Evangelists.

Photo by: @foodbloggerlondon

Ingredients

Sausage ragu (Passata, Pork sausage (40%), Onion, Extra virgin olive oil, Salt, Fennel seeds, Black pepper), Bessciamella sauce (Milk, Butter (Milk), Wheat flour, Nutmeg), Pasta (Wheat flour, Egg, Durum wheat flour, Salt)

Recipe Card

Coming soon...