Lasagne with salsiccia, vegetables and mornay sauce. Packed with flavour, juicy and simply delicious.
Quite possibly our new favourite lasagne at home — the flavour is something else.
The lasagne is assembled with fresh lasagne sheets, and between every layer you will find a béchamel with Parmesan (mornay sauce) and a salsiccia mixture with more than 700 g of vegetables.
It is very easy to make, and it tastes wonderful.
Serve it with a good fresh salad on the side — a really satisfying meal for weekdays and weekends alike.
Salsiccia lasagne
Lasagne with salsiccia tastes really good: a lovely dinner for the whole family and perfect for serving to guests.
The lasagne can easily be assembled and kept in the fridge, then baked later in the day.
Take it out of the fridge about half an hour before it goes into the oven, so it is not ice cold.
And check the temperature after the 35 minutes; it may need a little longer, since it has been chilled.
See all my lasagne recipes here >>
Salsiccia lasagne with béchamel
Ingredients
- 4-500 g salsiccia fresh Italian pork sausages
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 300 g courgette, cut into small dice
- 300 g carrot, cut into small dice
- 100 g celery, cut into small dice
- 1 tsp rosemary
- Salt and pepper
- Olive oil
Béchamel/mornay sauce
- 50 g butter
- 3 tbsp plain flour
- 700 ml whole milk (or other milk)
- 130 g Parmesan, finely grated
- Salt and pepper
For assembling
- 2 packs fresh lasagne sheets
- 1 ball fresh mozzarella
Method
- Remove the skins from the salsiccia sausages and roughly chop the meat. Fry it in a splash of oil over a medium heat for about 5 minutes, until lightly golden.
- Add the onion and cook until soft and translucent, then add the garlic, carrot, courgette and celery. Fry for about 5 minutes, adding a little more oil if needed. Season with salt, freshly ground pepper and rosemary, and let the mixture simmer gently while you make the mornay sauce.
Béchamel/mornay
- Melt the butter in a saucepan, whisk in the flour and cook it through for a couple of minutes, whisking all the while.
- Add the milk in a couple of additions, whisking well each time, and finally stir the Parmesan into the sauce until it melts. Let the sauce simmer for 5-6 minutes, whisking now and then, and season to taste with salt and freshly ground pepper.
Assembling the lasagne
- Grease the dish with a little oil, and trim the lasagne sheets with scissors or a knife so they fit the dish.
- Spread a thin layer of filling over the base of the dish, top with a little mornay sauce and a layer of lasagne sheets. Use only a little at a time, and aim for 5 layers of pasta so the lasagne gets a good height. Continue with the next layers in the same way until almost all the filling and sauce have been used – save a little for the top.
- Spread the last of the filling over the top, and tear the mozzarella into pieces over it.
- Bake the lasagne in a preheated conventional oven (top and bottom heat) at 180°C for about 35 minutes, and let it rest for 15 minutes before serving.
Nutrition
Premium
Hvad kan squash erstattes med ?
Hej Hanne
Du kan erstatte med f.eks. grøn peberfrugt – det vil være super lækkert dertil 🙂
Warm wishes, Dianna
Kan man bruge tørre lassagneplader istedet for friske?
Hej Trine
Har ikke selv prøvet, men har følgere der har skrevet at de har gjort det, og at det fungerede fint 🙂
Der er jo ikke rigtig noget væde i, så jeg ville måske lige koge dem en smule først 🙂
Warm wishes, Dianna
Super simpel og super lækker
Hej Sandra
Tusind tak for din dejlige besked:)
Warm wishes, Dianna
Hvilke salater synes du er gode til lasagnen? Skal lave den i morgen
Hej Astrid
Altså jeg synes jo selv at en rucolasalat med friske tomater og balsamico glade er oplagt til lasagne – og ellers laver jeg faktisk en helt klassisk en med salat, agurk, rødløg og tomater. Sprød og enkelt – og så en god dressing til 🙂
Warm wishes, Dianna
Tak for dejlig inspiration.
Jeg synes denne opskrift er til den fede side, og jeg brugt godt og vel én pakke pasta ikke to.
Hejsa
Dejligt du kunne bruge inspirationen 🙂
Og ja, salsiccia (og bechamel/mornay) er til den fede side, – men synes at grøntsagerne hjælper på fedmen.
Og så en frisk salat ved siden af, så er den lige i øjet.
Prøv evt. at lave lagene mindre høje næste gang, så der kommer flere lag pasta 8helst 5-6 lag) – det synes jeg klæder retten:)
Dbh Dianna
Denne fikk jeg første gang da min bror bodde i Italia for mange år siden. Men jeg tilsetter alltid Pesto anbefaler å teste det. Har prøvd alle mulige pestoer, like godt med alle
Hej Barbro
Det må jeg prøve, – det lyder super lækkert 🙂
Warm wishes, Dianna