Print

One Pan Sausage Lasagna

One pan sausage lasagna in a stainless steel casserole dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This one-pan sausage lasagna delivers all the cheesy, saucy goodness of a traditional lasagna without the fuss of layering. Fresh lasagna sheets are nestled into a rich sausage ragu, topped with a cheat’s béchamel and plenty of cheese, then baked until golden and bubbling. Comforting, hearty, and ready in a fraction of the time.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale
  • extra-virgin olive oil
  • 400g good-quality pork sausage meat
  • 1 onion, finely chopped or grated
  • 1 carrot, finely chopped or grated
  • 1 celery stick, finely chopped or grated
  • 4 garlic cloves, minced
  • 4 sprigs rosemary, leaves only, finely chopped
  • 2 tbsp double-concentrated tomato purée
  • 2 stock pots (chicken, beef, vegetable and/or wine)
  • 2 x 400g tins good-quality crushed tomatoes
  • 250g fresh lasagna sheets
  • 200ml water
  • 150g mascarpone, room temperature
  • 75ml whole milk (adjust for consistency)
  • pinch of nutmeg
  • 40g parmigiano reggiano, grated
  • 100g low-moisture mozzarella, grated

Instructions

  1. Heat your oven to 220℃ / fan 200℃.
  2. Heat a splash of extra-virgin olive oil in a deep, oven-proof sauté pan (28 to 30cm).
  3. Add the sausage meat and break it up with a wooden spoon. Cook, stirring frequently, for 7 to 10 minutes, or until browned and cooked through.
  4. Add the onion, carrot, and celery, along with a generous pinch of salt. Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are softened.
  5. Stir in the garlic and rosemary and cook for 1 minute, then add the tomato purée and cook, stirring occasionally, for 3–5 minutes, or until it darkens slightly.
  6. Add the stock pots and stir to dissolve, then add the tinned tomatoes and water. Bring to a simmer, then cook for 5 minutes.
  7. Remove the sauté pan from heat. Season the ragu with salt and pepper, to taste. You want the ragu to be very well-seasoned. This is because the pasta cooks directly in the sauce and will absorb the flavours as it softens. You therefore want the sauce to be a bit saltier than you’d normally make it, as the pasta will mellow it out during cooking.
  8. Cut or tear the lasagna sheets in half, then nestle them into the sauce, spreading them out as evenly as possible. Overlap is unavoidable but try to avoid stacking the sheets directly on top of one another.
  9. In a medium bowl, whisk together the mascarpone, milk, nutmeg, and a pinch of salt and pepper until smooth. This is your cheat’s bechamel. Consistency wise, you want it to be pourable so you may have to adjust the amount of milk you use as it will depend on the thickness of your mascarpone.
  10. Pour the cheat’s bechamel over the lasagna, then top with the grated parmigiano reggiano and mozzarella.
  11. Bake on the top rack of the oven for 15 minutes, or until the lasagna is golden and bubbling and the sheets are tender. If you’d like a darker top, place it under the grill for 2–3 minutes at the end.
  12. Let the lasagna rest for a few minutes before serving. Enjoy it hot, straight from the pan, with a green salad or garlic bread on the side.

Equipment

Find it online: https://zenaskitchen.com/one-pan-sausage-lasagna/

Search