Mary Berry Sausage Lasagne​ Recipe

This comforting Mary Berry sausage lasagne is made with a rich pork and spinach sauce, a vibrant tomato and herb sauce, and layers of pasta sheets. The result is a satisfying and flavorful meal with a delicious contrast between the savory sausage and the tangy tomato. This recipe creates a perfect main course for a family meal and serves 6 people.

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Mary Berry Sausage Lasagne Ingredients

For the Pork and Spinach Sauce:

• 1 tbsp oil
• 450g (1 lb) pork sausage meat
• 1 tbsp plain flour
• 1 red chilli, deseeded and finely chopped
• 2 garlic cloves, crushed
• 250g (9 oz) chestnut mushrooms, sliced
• 200ml (7 fl oz) full-fat crème fraîche
• 100g (3½ oz) baby spinach, roughly chopped
• Salt and freshly ground black pepper

For the Tomato Sauce:

• 500g (1 lb 2 oz) passata
• 2 tbsp sun-dried tomato paste
• 1 tsp light muscovado sugar
• 1 tbsp chopped fresh thyme leaves
• 1 tbsp chopped fresh sage

For the Lasagne:

• 6 large dried lasagne sheets
• 75g (2¾ oz) mature Cheddar cheese, grated
• Butter, for greasing

How To Make Mary Berry Sausage Lasagne

1. Prepare your oven and dish: Preheat your oven to 200°C (180°C fan). Grease an ovenproof dish with butter. Soak the dried lasagne sheets in a bowl of warm water to soften them while you prepare the sauces.
2. Make the pork and spinach sauce: Heat the oil in a large frying pan. Add the sausage meat and brown it over a high heat for 5-10 minutes, breaking it up with two wooden spoons. Sprinkle in the flour and cook for one minute. Add the chilli, garlic, and mushrooms, and fry for another 5 minutes until the mushrooms have softened. Stir in the crème fraîche and baby spinach. Bring the mixture to a boil and cook for a few minutes until the spinach has wilted. Season well with salt and pepper and set aside.
3. Prepare the tomato sauce: In a separate jug or bowl, combine all the ingredients for the tomato sauce: passata, sun-dried tomato paste, sugar, thyme, and sage. Season with salt and pepper and mix well.
4. Assemble the lasagne: Drain the soaked lasagne sheets. Spoon one-third of the pork and spinach sauce into the base of your greased dish. Spoon one-third of the tomato sauce on top. Arrange half of the lasagne sheets over the tomato sauce. Repeat the layering process, using another third of the spinach sauce, a third of the tomato sauce, and the remaining lasagne sheets. Finish with the last of the spinach and tomato sauces.
5. Bake the lasagne: Sprinkle the grated mature Cheddar cheese evenly over the top. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown, bubbling, and the pasta is tender when pierced.

Recipe Tips

• Soak the pasta sheets: Soaking the dried lasagne sheets is a key step. It helps to soften them, which ensures they cook through evenly and results in a perfectly tender lasagne. If you are using fresh pasta sheets, this step is not necessary.
• The benefit of sausage meat: Using sausage meat instead of traditional minced pork or beef adds a richer, more seasoned flavor to the lasagne without needing to add a lot of extra spices.
• Don’t skip the crème fraîche: This recipe cleverly uses crème fraîche to create a creamy white sauce right in the pan. This saves a lot of time compared to making a traditional béchamel sauce from scratch.
• Layering is key: Be sure to evenly spread both sauces and the pasta sheets. This ensures every bite has a perfect balance of flavors and textures.

What To Serve Sausage Lasagne

This hearty sausage lasagne is a complete and satisfying meal on its own. It pairs wonderfully with a simple mixed green salad dressed with a light vinaigrette to balance the richness. You can also serve it with a side of crusty bread for mopping up any extra sauce.

How To Store Sausage Lasagne Leftovers

• Refrigerate: Once cooled, cover the lasagne and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a preheated oven until they are piping hot.
• Freeze: The assembled but unbaked lasagne freezes well. Wrap it tightly in a double layer of plastic wrap and then foil, and freeze for up to 3 months. Thaw it completely in the refrigerator overnight before baking as directed.

Mary Berry Sausage Lasagne Nutrition Facts

• Serving size: 1/6 of a lasagne
• Calories: 600 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 100mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 30g

Frequently Asked Questions

• Can I use a different type of sausage? Yes, you can. You can use sweet or spicy Italian sausage for a different flavor. Just remove the sausage meat from its casing before you begin cooking.
• Do I have to use passata? Passata creates a very smooth sauce, but you can substitute it with a tin of finely chopped tomatoes. The texture will be slightly different, but the flavor will still be delicious.
• Why did my lasagne turn out dry? If your lasagne is too dry, it’s often because the pasta sheets did not get enough moisture from the sauces. Be generous with your sauce layers and make sure to soak dried lasagne sheets beforehand to ensure they cook properly.