Sausage & nduja lasagne
- Helena Busiakiewicz
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Serves 8 - 10
More effort
Prep: 45 mins
Cook: 2 hrs and 30 mins
plus standing
A star rating of 5 out of 5.5 ratingsRate
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This alternative weekend lunch is inspired by the Italian-American tradition of ‘Sunday sauce’, which sees families make a sharing pot of tomato-based ragu
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Ingredients
Nutrition
Units:
MetricUS
-
65g diced pancetta
-
3 tbsp olive oil
-
400g Italian sausages
skins removed
-
500g 20%-fat beef mince
-
2 carrots
finely chopped
-
2 celery sticks
finely chopped
-
2 onions
finely chopped
-
3 garlic cloves
grated
-
1 tbsp tomato purée
-
1 tsp chilli flakes
-
1 tbsp nduja
-
2 fresh bay leaves
-
1 thyme sprig
plus a few leaves to serve
-
1 rosemary sprig
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2 x 400g cans chopped tomatoes
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300ml red wine
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500ml beef stock
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40g butter
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40g plain flour
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600ml whole milk
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½ nutmeg
grated
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150g mascarpone
-
60g parmesan
grated
-
500g fresh lasagne sheets
-
125g ball of mozzarella
torn
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Nutrition: Per serving (10)
- kcal706
- fat47g
- saturates22g
- carbs33g
- sugars11g
- fibre4g
- protein31g
- salt1.66g
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Method
-
step 1
Put the pancetta in a large flameproof casserole dish and cook over a low heat until the fat has rendered and the pancetta is crisp. Remove to a bowl using a slotted spoon. Drizzle in 1 tbsp of the oil.
-
step 2
Scatter in the sausagemeat and brown over a high heat for 8-10 mins until deeply golden. Remove to the bowl with the pancetta, then repeat with the mince and another 1 tbsp oil.
-
step 3
Add the remaining 1 tbsp oil to the dish, then scatter in all the veg and a good pinch of salt. Cook over a low heat for 15-20 mins until softened and starting to caramelise. Add the garlic, tomato purée, chilli flakes and nduja, and cook for 2-3 mins more until fragrant.
-
step 4
Add the herbs, chopped tomatoes, wine and stock, and bring to the boil. Return all the browned meats to the dish and reduce the heat to a simmer. Cover with a lid and cook for 1 hr 30 mins-2 hrs, stirring occasionally until all the veg is tender and the liquid has reduced.
-
step 5
To make the béchamel, melt the butter in a medium saucepan over a medium heat, then scatter in the flour and stir to make a paste. Cook for 1-2 mins, then add the milk, a splash at a time, whisking until smooth. Bring to the boil, stirring continuously, then season with salt, pepper and the nutmeg. Remove from the heat and whisk in the mascarpone and half the parmesan. Heat the oven to 200C/180C/gas 6.
-
step 6
To assemble the lasagne, ladle some ragu into a 30cm deep lasagne dish, top with a layer of lasagne sheets, then ladle in some béchamel. Repeat these layers until everything has been used up, finishing with a layer of béchamel. Scatter over the mozzarella and remaining parmesan. Put the dish on a baking tray and bake for 30-35 mins until golden and bubbling. Leave to stand for 15 mins, then scatter over a few thyme leaves to serve.
Recipe from Good Food magazine, March 2025
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