Mary Berry Sausage Lasagne Recipe

Mary Berry Sausage Lasagne is a comforting family dinner made with layers of rich sausage ragù, creamy béchamel sauce, tender lasagne sheets, and melted cheese. The combination of juicy sausage meat and silky white sauce creates a deliciously hearty texture with plenty of flavor in every bite. This recipe is straightforward enough for home cooks of all skill levels and delivers impressive results. From start to finish, it takes about 1 hour 45 minutes, making it ideal for a weekend meal or special family gathering.

Ingredients

For the Sausage Ragù

• 500g pork sausages, skins removed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 carrots, finely diced
• 2 tablespoons tomato purée
• 2 x 400g cans chopped tomatoes
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

For the Béchamel Sauce

• 50g butter
• 50g plain flour
• 600ml whole milk
• 50g grated Parmesan cheese
• Pinch of nutmeg

For Assembly

• 250g lasagne sheets
• 150g grated mozzarella cheese
• Extra Parmesan cheese for topping
• Fresh parsley for garnish

How to Make Mary Berry Sausage Lasagne Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the lasagne cooks evenly and develops a golden topping.
• Cook the vegetables: Heat the olive oil in a large frying pan. Add the onion, garlic, and carrots and cook for 5 minutes until softened.
• Brown the sausage meat: Remove the sausage meat from the skins and add it to the pan. Break it up with a spoon and cook until browned all over.
• Make the ragù: Stir in the tomato purée, chopped tomatoes, oregano, salt, and pepper. Simmer gently for 30 minutes until thick and rich.
• Prepare the béchamel sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook until thickened, then stir in the Parmesan and nutmeg.
• Assemble the lasagne: Spoon a little ragù into the base of a large baking dish. Add a layer of lasagne sheets, followed by ragù and béchamel. Repeat until all ingredients are used.
• Add the topping: Finish with a layer of béchamel sauce and sprinkle over the mozzarella and extra Parmesan.
• Bake: Place the dish in the oven and bake for 40 to 45 minutes until bubbling and golden brown.
• Rest before serving: Allow the lasagne to stand for 10 minutes before slicing. Garnish with parsley and serve.

Tips for the Best Sausage Lasagne

How do I stop lasagne from becoming watery?

Simmer the ragù until thick and avoid using excess liquid. Let the lasagne rest before serving.

Can I make the lasagne ahead of time?

Yes. Assemble it up to one day in advance and store it in the refrigerator until ready to bake.

How do I get a golden cheesy topping?

Use a combination of mozzarella and Parmesan cheese and bake uncovered until bubbling.

Can I use different sausages?

Yes. Pork, beef, chicken, or Italian sausages all work well in this recipe.

Serving Suggestions

• Serve with garlic bread.
• Pair with a fresh green salad.
• Add roasted vegetables on the side.
• Enjoy with steamed green beans.
• Serve with a glass of red wine.

Storage

Room Temperature

Do not leave lasagne at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 4 days. Reheat thoroughly before serving.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 580 kcal
• Carbohydrates: 35g
• Protein: 32g
• Fat: 34g
• Saturated Fat: 14g
• Sodium: 860mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Sausage Lasagne Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: British, ItalianDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

1

hour 

20

minutes

Total time

105

minutes

Calories

580

kcal

1

hour 

45

minutes

A hearty and comforting sausage lasagne made with rich sausage ragù, creamy béchamel sauce, tender pasta sheets, and golden melted cheese.

Ingredients

• 500g pork sausages, skins removed

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 2 carrots, finely diced

• 2 tbsp tomato purée

• 2 x 400g cans chopped tomatoes

• 1 tsp dried oregano

• Salt and black pepper to taste

• 50g butter

• 50g plain flour

• 600ml whole milk

• 50g Parmesan cheese, grated

• 250g lasagne sheets

• 150g mozzarella cheese, grated

• Pinch nutmeg

• Extra Parmesan for topping

• Fresh parsley for garnish

Directions

• Preheat the oven to 200°C (180°C fan).
• Heat oil and cook onion, carrots and garlic until softened.
• Add sausage meat and cook until browned.
• Stir in tomato purée, chopped tomatoes and oregano. Simmer for 30 minutes.
• Melt butter in a saucepan. Stir in flour and cook for 1 minute.
• Gradually whisk in milk until smooth and thickened. Add nutmeg and Parmesan.
• Layer ragù, lasagne sheets and béchamel in an ovenproof dish.
• Repeat layers and finish with béchamel, mozzarella and Parmesan.
• Bake for 40-45 minutes until golden and bubbling.
• Rest for 10 minutes before serving.

Notes

• Allow the lasagne to rest before slicing.
• Freshly grated cheese gives the best flavor.
• Can be made a day ahead and refrigerated before baking.