Lazy (Freeform) Lasagne
SERVES 6-8
PREP TIME 30
DIFFICULTY medium
INGREDIENTS
500 gms pork and fennel sausage, skin removed
1 onion, peeled & finely sliced
3 garlic clove, crushed
250 frozen spinach
1 c basil leaves loosely packed
700 gm passata (1 x 400gm tin cherry tomasos & 1x 400m passata - rinse out tin with hald a cup of water
375 gm fresh lasagne sheets, torn into 6cm wide ribbons
1 Standard beshy recipe
1 c mozzarella
½ c finely grated pecorino
1 bay leaf
Beshy
50 g butter
2 tbs flour
500ml milk
250 gm mozzarella cheese (sliced)
1c grated parmesan cheese (or cheddar)
METHOD
Using a large, 7cm deep oven proof frying , heat 1tbsp olive oil ove thigh heat. Add the onion and fry for 2 min, while that is happening deskin the sausages. You can do this by cutting the skin off and breaking the meat up into chunks or you can squeeze the sausages from directly into the pan in small meatbal chunks. Brown these for another 2 mins then add the garlic and reduce to medium. Cook for another 2 mins then add tinned cherry tomatoes and passata. fill the tomato tin with 1⁄2 cup of water and swish about to rinse clean and tip this into the pan as well.
Stir it all to combine.
Add the frozen spinach, cooking until spinach has defrosted, about 15 min.
Meanwhile, make the bechamel.
In a medium sauce pan over medium heat, melt the butter until it begins to foam. Add the flour and stior it constantly until it begins to softly brown. “Just nutty”. this means the flour is completely coasted and toasted which you need for non-floury bechamel.
Add the cheese and whisk until it is smooth and stretchy. Set aside and keep warm (loose). To make it easier to pour, heat it back up and if you prefer a wetter lasagne, and in more milk a ¼ c at a time.
Theres a more indepth recipe and video here.
Back to the sausage pan; remove the pan from the heat then scrunch/fold, twist and rosette the fresh Lasagne sheets into and around the sauce. There a quick video here.
Top with bechamel, filling and lasagna sheep pockets. Its ok to leave some out as these poking out as they’ll become crunchy and delicious bake for 20 min at 175c