Pork Italian

Calabrian lasagne 3.0 (sagna chine)

Name: Calabrian lasagne 3.0 (sagna chine) recipe
Yield: 6
Cuisine: /italian
Ingredients: 1kg pork and fennel sausages, casings removed; 2 tbs extra virgin olive oil; 2 celery stalks, finely chopped; 1 (200g) brown onion, finely chopped; 2 red capsicums, core removed, finely chopped; 2 each tbs finely chopped oregano & basil, plus extra leaves, to serve; 2 bay leaves; 1 tsp ground fennel seeds; 2 tbs tomato paste; 1 cup (250ml) red wine; 1.7L tomato passata; 1 x 375g packet fresh lasagne sheets; 6 hard boiled eggs, thickly sliced; 80g each mortadella & prosciutto, finely chopped; 400g mozzarella, coarsely grated; 2 x 220g tub cherry bocconcini, drained, torn; 2 tbs chopped flat-leaf parsley, to serve

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by Matt Preston

delicious. senior editor

Aug 26, 2019

Layer up! Matt Preston is getting between the sheets of life, love and lasagne, and shares his ultimate crowd-pleasing version.

1kg pork and fennel sausages, casings removed
2 tbs extra virgin olive oil
2 celery stalks, finely chopped
1 (200g) brown onion, finely chopped
2 red capsicums, core removed, finely chopped
2 each tbs finely chopped oregano & basil, plus extra leaves, to serve
2 bay leaves
1 tsp ground fennel seeds
2 tbs tomato paste
1 cup (250ml) red wine
1.7L tomato passata
1 x 375g packet fresh lasagne sheets
6 hard boiled eggs, thickly sliced
80g each mortadella & prosciutto, finely chopped
400g mozzarella, coarsely grated
2 x 220g tub cherry bocconcini, drained, torn
2 tbs chopped flat-leaf parsley, to serve

Method

1.

Line a baking tray with baking paper. Roll 2 heaped tsp sausage meat into a ball and place on prepared tray. Repeat with remaining sausage meat. Heat the oil in a large saucepan over high heat. In batches, add meatballs and cook, tossing frequently, for 3-4 minutes or until meatballs begin to brown. Return all meatballs to pan. Add celery, onion, capsicum, oregano, basil, bay leaves and fennel seeds. Cook, stirring occasionally, for 3-4 minutes or until vegetables begin to soften. Stir through tomato paste and cook for a further 1-2 minutes. Add wine, scraping bottom of pan with a wooden spoon. Stir through the passata. Bring to a simmer, reduce heat to medium and simmer, stirring occasionally for 6-8 minutes or until sauce thickens slightly. Season to taste.
2.

Preheat oven to 200ºC. Grease a 32cm x 21cm x 10cm-deep ovenproof dish. Spoon some of the sauce from meatball mixture into the dish and spread evenly. Arrange 1 layer of lasagne sheets on top, overlapping slightly. Top with one-third of the sliced eggs, mortadella, prosciutto, meatballs and sauce. Scatter with onequarter mozzarella. Repeat layers twice more, only using 2 lasagne sheets for each layer. Finish with mozzarella on top. Season.
3.

Cover dish with baking paper and foil. Bake for 1 hour. Discard foil and baking paper. Top with bocconcini. Return to the oven and bake for a further 30 minutes or until golden. Set aside for 15 minutes. Scatter with extra oregano, basil and parsley to serve.