Homemade Lasagne

Name: Homemade Lasagne
Cook time: 60 min
Ingredients: 500 g pork and fennel sausages; 1 tablespoon extra virgin olive oil; 1/3 cup dry white wine; 1/4 tsp cinnamon, powdered; 1/4 tsp chilli flakes; 1 jar Mutti Passata ((400 g) ); cup peas, frozen; 1 packet of lasagne sheets ((375 g) ); 10 g butter, unsalted; 60 g parmesan cheese, grated; 300 g mozzarella cheese, thinly sliced; 60 ml cream

Lasagne is one of the most Italian dishes one can think of. This delicious homemade lasagne is the perfect choice for a warm family dinner.

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

(COOK TIME: 60+ min)

Medium

Ingredients

To make the ragù

500 g pork and fennel sausages
1 tablespoon extra virgin olive oil
1/3 cup dry white wine
1/4 tsp cinnamon, powdered
1/4 tsp chilli flakes
1 jar Mutti Passata ((400 g) )
cup peas, frozen

To make the lasagne

1 packet of lasagne sheets ((375 g) )
10 g butter, unsalted
60 g parmesan cheese, grated
300 g mozzarella cheese, thinly sliced
60 ml cream

Did you know?
Lasagne is a plural form meaning more than one sheet of lasagna.

Also go check out our Pumpkin & Spinach lasagne

Share the ingredient list

Method

To make the ragù:
Remove the casings from the sausages and break up the meat into small pieces. Heat the oil on medium heat in a large frypan and add the pieces of sausage. Cook for about 5 minutes until the meat has cooked through, stirring every minute or so, then add the wine. Let that cook off.
Add the cinnamon, chilli and the Mutti Passata. Turn the heat down to low and allow the flavours to infuse as it cooks. After about 10 minutes, add the frozen peas and stir through. Stir occasionally, adding a bit of water if it looks dry. The sauce will take another ten minutes to cook after you have added the peas.
Season with salt and chilli. Set aside to cook whilst you prepare the pasta.
To make the lasagne:
Preheat the oven to 200C. Cook the lasagne in boiling water according to the instructions and lay on clean tea towels. Pat dry.
Grease an oven-proof dish with butter (mine measured 20 x 30 cm). Place a couple of spoonfuls of ragù on the base making sure it is well covered. Spread a layer of cooked lasagne sheets evenly on the ragù and scatter parmesan on top. Add some more ragù and a couple of teaspoons of cream. Then add another layer of pasta, scattering more parmesan and thinly sliced mozzarella on top. Repeat until all the ingredients have been used up.
Cover the top layer with mozzarella and parmesan cheese.
Place the dish in the oven and bake for 45 minutes. Remove from the oven, cover in foil and rest for another ten minutes before serving the Lasagne.

With your friends, Family, Italian food, Pasta, Main Dish

LASAGNE IS AN IMPORTANT PART OF ITALIAN CUISINE

Originally lasagne is said to date back all the way to the Middle Ages. However, there is also proof that even ancient Romans enjoyed some sort of lasagne. Today lasagne might be one of the most famous and loved Italian dishes around the world. Many of us have memories of eating lasagne as a child and for many families homemade lasagne is still a common part of their monthly “menu”. Actually lasagne is so popular that even the comic cat Garfield calls it one of his favourite meals.

LASAGNE IS A DISH OF MANY FORMS AND NAMES

Like many other Italian dishes, lasagne also has its variations. In some parts of Italy, lasagne may contain even small meatballs whereas in other parts even the color of the lasagne sheets can be different. Green pasta sheets for example are made by mixing vegetables in the dough. The cheese used in lasagne varies depending on the recipe on is using and can either mozzarella or ricotta or a combination of these.

What comes to the name lasagne, that also has its alternatives based roughly on geographical factors. Lasagne is the term used more often in British English and in northern Italy and lasagna in turn in American English and in the south of Italy.

ONLY THE BEST OF ITALIAN TOMATOES FOR THE PERFECT LASAGNE

In our recipe we have used the Mutti Passata puree to bring an intense but sweet taste of genuine Italian tomatoes to the lasagne. The carefully made puree retains the bright red color of tomatoes and has a velvety composition.

Homemade Lasagne

Made with Passata

Ingredients

To make the ragù

To make the lasagne

Share the ingredient list

Method

LASAGNE IS AN IMPORTANT PART OF ITALIAN CUISINE

LASAGNE IS A DISH OF MANY FORMS AND NAMES

ONLY THE BEST OF ITALIAN TOMATOES FOR THE PERFECT LASAGNE

Liked the recipe?

Review and share with your friends

Also made with: Passata

Indian tomato-lentil soup

Mutti® Zuppa al Pomodoro Fresca

Mutti® Mary

Calabrian-Style Tuna

Tomato & Leek Soup

Tomato and Basil Soup

Potato dumplings with soffritto

Penne with Mutti tomato puree, capers and mozzarella

Tomato, artichoke and shrimp flan

Aubergine parmigiana

Hearty Minestrone Soup

Oven baked chicken & broccoli risotto

Chicken and Coconut Curry with Steamed Rice

Stuffed squid by Silvia Colloca

Vegetable Galette

Bloody Negroni

Mutti Passata Nut Mix

Italian Meatballs

Chicken Cacciatora

Lebanese Braised Green Beans and Tomatoes by @thelebaneseplate

Baked Steak Pizzaiola

Eggplant Parmigiana

Chicken Mediterraneo by Silvia Colloca

Anchovy, Buffalo Mozzarella Sun Dried Tomato Bruschetta

Gnocchi alla siciliana

Clam and hazelnut soup

Farro pennette pasta with monkfish

Lentil Bolognese, Burrata and Garlic Pangrattato Pappardelle

Italian Sausage and Sage Fettuccine

Mutti Tacos

Stria with Mutti tomato puree and Mutti double concentrated tomato paste

Bolognese Sauce

Pasta ‘Nscaciata

Tomato puff pastry tart with ricotta, figs, balsamic glaze, rocket leaves and roasted chestnuts

Lamb sausages in tomato sauce with bacon sauerkraut

Pink panna cotta

Tomato cheesecake on a couscous bottom

Green crepes with a salmon filling and toasted pine nuts Draft

Tomato vellutata with ginger and prawns

Mozzarella in carrozza

‘Nduja and Mascarpone Spaghetti with Parsley Breadcrumbs

Loaded garlic and herb mascarpone shells

Parma ham and grilled aubergine involtini

creamy tomato and mozzarella arancini, with tomato aioli

With your friends

Check it out

Family

Check it out

Italian food

Check it out

Main Dish

Check it out