Mary Berry Sausage Lasagna Recipe

This comforting Sausage Lasagna is a family favourite as well as being incredibly hearty! Removing the skins from the sausages makes the ragu go chunky and meaty, which along with the velvety mustard-cheese sauce adds a rich creaminess to this bake that is so satisfying on a busy weeknight.

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Mary Berry Sausage Lasagna Recipe Ingredients

• The Sausage Ragu:
  • 450g (1 lb) pork sausages, skins removed
  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 100g (4 oz) button mushrooms, sliced
  • 1 (400g) can chopped tomatoes
  • 2 tbsp tomato purée
  • 150ml (5 fl oz) red wine (or beef stock)
  • 1 tsp dried thyme (or oregano)
  • Salt and freshly ground black pepper
• The White Sauce:
  • 50g (2 oz) butter
  • 50g (2 oz) plain flour
  • 600ml (1 pint) milk
  • 1 tsp Dijon mustard
  • 100g (4 oz) cheddar cheese, grated (plus extra for topping)
• The Assembly:
  • 6-8 dried lasagna sheets (no need to pre-cook)

How To Make Mary Berry Sausage Lasagna Recipe

1. Skin the sausages: Slit the skins of the sausages and peel them off. Place the sausage meat into a bowl and break it up slightly with a fork.
2. Brown the meat: Heat the oil in a large frying pan. Add the onion and sausage meat. Fry for 5–8 minutes over high heat, breaking up the meat with a wooden spoon so it resembles chunky mince, until browned and golden.
3. Add aromatics: Stir in the sliced mushrooms and crushed garlic. Fry for another 2 minutes until the mushrooms soften.
4. Simmer the sauce: Stir in the flour (if using to thicken ragu) or just add the chopped tomatoes, tomato purée, red wine (or stock), and thyme. Bring to the boil, season with salt and pepper, cover, and simmer gently for 20–30 minutes until rich and thickened.
5. Make the white sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and boiling. Remove from heat and stir in the Dijon mustard and most of the grated cheese (save some for the top).
6. Assemble: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Spoon a third of the meat sauce into the base of a shallow ovenproof dish (about 2.5 pint capacity). Arrange a layer of lasagna sheets on top (don’t overlap too much). Top with a third of the white sauce.
7. Layer up: Repeat the layers: meat, pasta, white sauce. Finish with a layer of white sauce on top.
8. Bake: Sprinkle the reserved cheese over the top. Bake for 30–35 minutes until the pasta is tender and the top is golden brown and bubbling.

Recipe Tips!

• Sausage Selection: Use high-quality pork sausages (at least 85% meat)! Cheap sausages have fillers that will make the ragu greasy and pasty. A spicy Italian sausage adds a great kick if you prefer heat.
• Mustard Kick: Mary always adds a teaspoon of Dijon mustard to her cheese sauce! It doesn’t make it spicy, but it enhances the cheese flavor and cuts through the richness of the white sauce.
• Pasta Gap: Don’t worry if the lasagna sheets don’t fit perfectly! Snap the dry sheets to fill the gaps. The pasta expands as it cooks, so leaving small spaces is actually better for even cooking.
• Resting is Key: Let the lasagna stand for 10 minutes after it comes out of the oven! If you cut it immediately, the layers will slide apart; resting allows the sauce to set for a perfect slice.

What To Serve With Mary Berry Sausage Lasagna Recipe?

This Mary Berry Sausage Lasagna Recipe is a rich, cheesy main that needs something crisp! A big Green Salad with a sharp balsamic dressing helps cut through the heavy pasta layers. For a classic Italian-American vibe, serve it with warm Garlic Bread to mop up the sauce! If you want to add more veg, some simple Peas or roasted Cherry Tomatoes on the vine look beautiful on the plate.

How To Store Mary Berry Sausage Lasagna Recipe

• Refrigerate: Cool completely, then cover with foil. Store in the fridge for up to 3 days. It slices much better when cold!
• Reheat: Cover with foil to stop the cheese burning and bake at 180°C for 25-30 minutes until piping hot in the center.
• Freeze: This lasagna freezes brilliantly! Assemble it but don’t bake it, or freeze it fully cooked. Wrap tightly and freeze for up to 3 months. Bake from frozen by adding 30-40 minutes to the cooking time (covered with foil initially).

Mary Berry Sausage Lasagna Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 28g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Mexican Bake Recipe
• Mary Berry Vegetable Lasagne
• Mary Berry Sausage Supper Recipe