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One-pot sausage lasagne

Name: One-pot sausage lasagne
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; 1⁄2 tsp fennel seeds; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stick, finely chopped; 3 garlic cloves, finely sliced; 1⁄2 red chilli, finely chopped; 8 pork sausages, skins removed; 150ml red wine; 500ml tomato passata; 3 fresh lasagne sheets; 125g mozzarella ball; 50g basil pesto from a jar

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Apr 25
Updated: 2 Apr 25

This simple one-pot sausage lasagne has all those familiar comforting layers of flavour without the effort – creative cookery at its best.

Quick cheat’s lasagne: Just 20 minutes of hands-on prep time is needed to put together this satisfying dish.
Make ahead: The ragù can be simmered ahead of time and stored in the fridge for two days, ready to whip up dinner quickly.
Simple ingredients: Pork sausages are combined with a handful of staple veg and storecupboard ingredients, including pesto from a jar, to deliver bags of flavour.

Browse more quick weeknight pasta ideas.

Easy
April 2025

Test kitchen approved

Serves 4
Prep time 20 min. Cook time 1 hour

This simple one-pot sausage lasagne has all those familiar comforting layers of flavour without the effort – creative cookery at its best.

Quick cheat’s lasagne: Just 20 minutes of hands-on prep time is needed to put together this satisfying dish.
Make ahead: The ragù can be simmered ahead of time and stored in the fridge for two days, ready to whip up dinner quickly.
Simple ingredients: Pork sausages are combined with a handful of staple veg and storecupboard ingredients, including pesto from a jar, to deliver bags of flavour.

Browse more quick weeknight pasta ideas.

Nutrition: Per serving

Calories: 720kcals
Fat: 47g (17g saturated)
Protein: 26g
Carbohydrates: 34g (15g sugars)
Fibre: 7.6g
Salt: 2g

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Before you start

If you don’t have a wide, shallow ovenproof pan, use a frying pan to make the lasagne, then transfer it to an oven dish to bake.

The sausage ragù is looser than a regular one, as baking it with the lasagne sheets soaks up some of the moisture. To use the sauce with a different type of pasta, cook it for an extra 10 minutes or so to thicken it.

Before you start

If you don’t have a wide, shallow ovenproof pan, use a frying pan to make the lasagne, then transfer it to an oven dish to bake.

Ingredients

2 tbsp olive oil
1⁄2 tsp fennel seeds
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
3 garlic cloves, finely sliced
1⁄2 red chilli, finely chopped
8 pork sausages, skins removed
150ml red wine
500ml tomato passata
3 fresh lasagne sheets
125g mozzarella ball
50g basil pesto from a jar

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Method

Add half the oil to a wide, shallow ovenproof pan over a medium-high heat. Once hot, add the fennel seeds and, when they start to sizzle, add the onion, carrot, celery, garlic and chilli and cook for 5 minutes.
Add the remaining oil and the sausages, using a spatula to break them up into mince. Cook, stirring often, until the meat is deep brown and caramelised. Once you start getting crispy bits, add the wine and simmer until the liquid has reduced by half. Stir in the passata, then simmer for 25 minutes.
Meanwhile, heat the oven to 200°C/180°C fan/gas 6. Halve the fresh lasagne sheets lengthways so you have 6 large strips, then carefully stir them into the ragù so they are coated in sauce but not broken. The sauce should have reduced but still be quite loose. Season to taste with salt and pepper. Tear the mozzarella over the top, then drizzle over the pesto. Bake in the oven for 25 minutes, then serve immediately.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 720kcals
Fat: 47g (17g saturated)
Protein: 26g
Carbohydrates: 34g (15g sugars)
Fibre: 7.6g
Salt: 2g

FAQs

Can I use this sauce with other pasta shapes?
The sausage ragù is looser than a regular one, as baking it with the lasagne sheets soaks up some of the moisture. To use the sauce with a different type of pasta, cook it for an extra 10 minutes or so to thicken it.

delicious. tips

Prepare it to the end of step 2 up to 2 days ahead, then cool, cover and chill. Add a tiny splash of water and carry on from step 3, cooking for around 30 minutes.