pork and fennel cheat’s lasagne
- 2 tablespoons extra virgin olive oil
- 800g pork and fennel sausages, cases
removed and meat torn
- 2 x 400g cans cherry tomatoes
- sea salt and cracked black pepper
- 500g mascarpone
- 1½ cup (120g) finely grated parmesan, plus
extra to serve
- ½ cup (125ml) water
- 8 fresh lasagne sheets, halved and blanched
- Preheat oven to 220°C (425°F). Heat the oil in a saucepan over medium heat. Add the sausage meat and cook, breaking up the meat with a wooden spoon, for 5 minutes. Add the tomatoes, salt and pepper and cook for a further 15 minutes or until reduced.
- Place the mascarpone, parmesan and water in a large bowl and mix to combine. Place 2 lasagne sheet halves in the base of 4 x lightly greased 2-cup-capacity (500ml) ovenproof dishes. Layer each with ½ cup of the pork mixture, 1 lasagne sheet half, another ½ cup of the pork mixture and 1 lasagne sheet half. Top with the mascarpone mixture.
- Place the lasagne on an oven tray and cook for 8–10 minutes or until golden and bubbling. Sprinkle with extra parmesan to serve. Makes 4.
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