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.
Advertisement - Continue Reading Below
Yields:
6
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr
Cal/Serv:
767
Ingredients
1 large fennel bulb
1 Tbsp. olive oil
450 g pork sausagemeat
1 tsp. fennel seeds
1 garlic clove, crushed
1 courgette, coarsely grated
1 Tbsp. plain flour
200 ml white wine
9 lasagne sheets
175 g grated mozzarella
For the white sauce
750 ml milk
50 g butter
50 g plain flour
75 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
