Sunday is the final day of the yearly celebration of British Sausage Week as promoted by Love Pork. It encourages the public to try out different sausages and ideally visit your local butcher to sample some fresh, local produce that can’t be beaten by the big supermarket chains.
But rather than provide you with a standard recipe for ‘Bangers and Mash’ we’ve travelled to Italy for some inspiration this week. Enjoy this sausage-based lasagne in the warmth of your home as the temperature is dropping outside. Using classic autumn flavour combinations such as sage and butternut squash, it will only leave you wanting more…
You will need to prepare:
- 1 quantity Roasted Butternut Squash
- 1 quantity Asiago Balsamella
- 1 quantity Sausage Bolognese
Recipes for the above can be found here.
You will also need:
- 500 g bocconcini
- 360g Fresh pasta
Preheat oven 400*F
How to make:
- Prepare a 9 x 13 lasagne pan with a food release spray.
- Cover the bottom of the pan with a thin layer of Bolognese.
- Cover the sauce with a layer of pasta then spread with a heavier layer of Bolognese.
- Place half of the bocconcini over the Bolognese
- Cover with another layer of pasta
- Cover with all of the roasted squash.
- Pour the asiago balsamella over top (reserving ½ cup for the top layer) then spread it out evenly.
- Cover with another layer of pasta, the remaining Bolognese, remaining asiago balsamella and bocconcini
- Bake uncovered at 400* – 35 minutes or until cheese is golden and sauce is bubbling.
- Allow to cool for 10 minutes then portion.
Recipe and images found at BiteBite.com, head over there for more great recipes and ideas.