Pork and fennel are a match made in heaven in this rich and creamy lasagne recipe. You can use a packet of sausagemeat, or use sausages squeezed from their casings. Serve with a crunchy green salad or some steamed seasonal veggies. This recipe can also be prepped ahead and frozen, check out our freeze ahead instructions below.
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Yields:
6
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr
Cal/Serv:
767
Ingredients
1
large fennel bulb
1Tbsp.
olive oil
450g
pork sausagemeat
1tsp.
fennel seeds
1
garlic clove, crushed
1
courgette, coarsely grated
1Tbsp.
plain flour
200ml
white wine
9
lasagne sheets
175g
grated mozzarella
For the white sauce
750ml
milk
50g
butter
50g
plain flour
75g
Parmesan, grated
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Slice the fronds off the fennel bulb and reserve. Finely chop remaining fennel (core and all). In a large frying pan, heat oil and gently fry fennel for 5min until just beginning to soften. Add pork and cook over medium heat for about 10min, breaking up with a spoon.
Step 2
Add fennel seeds, garlic and courgette to pan and fry for 2min. Stir in flour, then pour in wine. Simmer for 5min.
Step 3
Soak lasagne sheets in a single layer in freshly boiled water – a large oven tray is ideal – while you make the white sauce. In a medium pan, gradually bring milk, butter and flour to boil, whisking constantly, until thickened. Simmer over a low heat for 5min. Stir in Parmesan and season well. Drain lasagne.
Step 4
Spoon ⅓ of pork mixture into base of a 2 litre baking dish. Top with ¼ each of the white sauce and mozzarella. Add a layer of lasagne sheets (not overlapping). Repeat layers twice more, and finish with a layer of white sauce and mozzarella.
Step 5
Cook in oven for 30-35min until golden and bubbling. Sprinkle over reserved fennel fronds and serve.
Freeze ahead Prepare to end of step 4. Cool, wrap well and freeze for up to 1 month. To serve, defrost in fridge, and complete recipe.allowing a little extra time if needed.
If you like this recipe, you'll love our classic lasagne recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
