One-pot freeform sausage and mushroom lasagne

Name: One-pot freeform sausage and mushroom lasagne recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: 40g butter; 40.00 ml extra virgin olive oil; Large handful sage leaves; 400g brown mushrooms, quartered; 6 garlic cloves, thinly sliced; 500g pork and fennel sausages; 1 onion, finely chopped; 250ml chicken stock; 200g dried lasagne sheets, broken into quarters; 50g baby spinach; 60g mozzarella, coarsely grated; 60g provolone, coarsely grated; 40g unsalted butter; 50.00 ml plain flour; 500ml milk; 1 tsp freshly grated nutmeg

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20m

1h 10m

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by Lucy Nunes

Delicious Team

May 11, 2026

Choose your favourite sausages for this easy one-pan lasagne. Cooking everything in the same pan saves on washing up, but also means extra flavour, as nothing gets lost in the process.

You’ll need a large shallow casserole for this recipe.

40g butter
2 tbs extra virgin olive oil
Large handful sage leaves
400g brown mushrooms, quartered
6 garlic cloves, thinly sliced
500g pork and fennel sausages
1 onion, finely chopped
1 cup (250ml) chicken stock
200g dried lasagne sheets, broken into quarters
50g baby spinach
60g mozzarella, coarsely grated
60g provolone, coarsely grated

Bechamel sauce

40g unsalted butter
2 1/2 tbs plain flour
2 cups (500ml) milk
1 tsp freshly grated nutmeg

Method

1.

Preheat oven to 180°C/160°C fan-forced.
2.

Melt the butter and oil in a large shallow casserole over medium-high heat. Add the sage and cook, stirring occasionally, until crispy. Using tongs, set aside on paper towel to drain. Add the mushroom, season with salt flakes and freshly ground black pepper, and cook over high heat, tossing occasionally, for 6 minutes, or until golden. Add the garlic and cook, tossing, for 1 minute. Using a slotted spoon, transfer mushrooms and garlic to a large bowl. Reduce heat to medium. Squeeze sausage meat out of casings into pan, discarding casings. Add onion and cook, breaking up meat with a spatula, for 5 minutes, or until golden. Transfer meat and onion mixture to bowl with mushrooms. Add stock to pan and scrape up any brown bits from base of pan, then pour into the bowl with mushrooms.
3.

For the bechamel, return the pan to medium heat. Add the butter and cook until melted. Stir in the flour and cook, stirring constantly, for 2 minutes, or until pale and bubbly. Slowly whisk in the milk to ensure no lumps form. Increase heat to medium-high and bring to a simmer. Cook, whisking, for 2 minutes, or until slightly thickened. Remove from the heat and stir in nutmeg. Using a ladle, set 1 cup bechamel aside in a jug. Return mushroom mixture to pan and stir to combine.
4.

Push broken lasagne sheets into hot sauce so they’re mostly submerged (see recipe notes). Nestle in clumps of baby spinach. Pour over the reserved bechamel. Scatter with mozzarella and provolone. Place pan on a baking tray and bake for 45 minutes, or until well golden and tops of lasagne are crisp (see recipe notes).
5.

Stand for 10 minutes before serving.

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Recipe Notes

Add the lasagne sheets little by little to avoid the pasta clumping together. This makes sure it cooks evenly, so you don’t end up with a big chunk of very soft pasta.

This lasagne combines soft layers of pasta and crispy cheesy bits. If you’re not so keen on the crispy bits, halfway through the baking time, press down on the bits of pasta poking out using a large spoon.

Leftovers will keep in an airtight container in the fridge for up to 5 days.