Sausage and broccoli white lasagne
Your family favourite lasagne just got a new twist. Layers of crumbled sausage tossed with broccoli, premade alfredo sauce and a golden cheesy topping. It’s creamy, comforting and absolutely stunning with a side sautéed garlic spinach.
Ingredients
Method
Ingredients
- ½ onion, finely diced
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 6 pork sausages
- 1 broccoli, roughly chopped
- 2 pots (790g) Pams Alfredo Sauce
- 250g dried lasagne sheets
- 1 cup grated cheese
Method
- Preheat your oven to 180°C fan bake. Place a frying pan over medium heat with a drizzle of olive oil and sauté the onion and garlic until softened. Add the oregano and stir through.
- Remove the sausage meat from the casings and crumble the meat into the pan. Cook while stirring with a wooden spoon to break up the sausage meat into smaller pieces.
- Add the broccoli to the pan, then cook for a minute or two to allow it to cook slightly. Fold one pot of alfredo sauce through the sausage mixture, along with half a cup of water. Season to taste with salt and pepper.
- To assemble the lasagne, spread a few spoons of the remaining alfredo sauce into the bottom of a baking dish. Cover with a layer of lasagne sheets, then add another couple of spoons of alfredo sauce followed by a third of the filling.
- Repeat the layers until you are left with lasagne sheets on the top. Spread any remaining alfredo sauce over the lasagne sheets, then sprinkle with the cheese. Cover with foil and bake for 30-35 minutes, then remove the foil and bake for a further 5-10 minutes or until golden brown and cooked through.
Chef's tip
Sneak some more greens into this delicious lasagne by adding two grated courgettes to the sausage mixture along with the broccoli before layering.