Juicy sausage lasagna

For the filling:

1 carrot (80 g) 1 onion, finely chopped (120 g) 1 celery stalk (60 g) 1 tsp fresh thyme 2 English sausages 150 g ground chicken 1 tbsp tomato paste (20 g) 500 ml canned crushed tomatoes 50 ml red wine 2 tbsp olive oil (30 ml) Salt Pepper

For the béchamel:

50 g flour 50 g butter 500 ml whole milk, warm 1/4 tsp nutmeg 30 g grated parmesan Salt Pepper

For assembly:

10 lasagna sheets 30 g grated parmesan (for topping)

In a deep pan, heat olive oil and sauté ground chicken for 3–4 minutes until color changes.

Add sausage meat (removed from casing and broken up) and cook for 4–5 minutes.

Add chopped carrot, onion, and celery. Sauté for another 5–6 minutes until soft.

Stir in tomato paste and cook for 1 minute.

Deglaze with red wine and let the alcohol evaporate.

Add crushed tomatoes, thyme, salt, and pepper. Simmer for 30 minutes until thickened.

For the béchamel: Melt butter, stir in flour, and whisk for 1–2 minutes.

Gradually add warm milk, stirring until thickened. Add nutmeg, parmesan, salt, and pepper.

Preheat oven to 180°C (350°F).

In a baking dish, layer meat sauce, lasagna sheets, and béchamel. Repeat layers.

Finish with béchamel and top with parmesan.

Bake for 40–45 minutes until golden. Let rest for 10 minutes before serving.

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Juicy sausage lasagna

Servings

Preperation

Cooking

Waiting

For the filling:

For the béchamel:

For assembly:

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