Pumpkin, Pork Sausage + Sage Lasagne

Indulge in the mouthwatering combination of savoury country pork sausage, creamy pumpkin, and aromatic sage with this delectable lasagne recipe. Each layer is bursting with rich flavors that will make this dish an instant favorite.

45 mins

Ingredients

  • 600g butternut pumpkin cut in half seeds out
  • 60g butter
  • 1 small bunch sage leaves
  • 1 pack Hellers Country Pork sausages
  • 250g no cook lasagne sheets or lasagne noodles
  • 200g mozzarella
  • 100g parmesan
  • Bechamel Sauce:
  • 50g butter
  • 50g flour
  • 2 cup milk
  • 200ml chick stock
  • 1 bay leaf

Method

  1. Preheat oven 180C

  2. Remove the skin from the <a href="/product/country-pork-sausages">sausages</a>

  3. Onto a lined baking tray drizzled with a small amount of olive oil place the deseeded pumpkin flesh side down and bake for 20 mins or until tender. Once cooled remove skin and using a wooden spoon gently mash

  4. Cook lasagne noodles if using, drain and stir through a knob of butter to prevent them sticking together

  5. In a large fry pan over medium heat melt the butter and add the sage leaves. Allow the butter to begin to foam and turn slightly golden then add the sausage meat. Use the back of a wooden spoon to break it up into small bite size pieces and stir until thoroughly cooked through approx. 10 mins

  6. To make the bechamel melt the butter in a medium saucepan, add the flour and stir continuously for 2 mins until the flour turns a light golden colour. Slowly add the milk and then the chicken stock whisking continuously. Add the bay leaf and gently simmer for 5 mins. Remove from heat and cover with baking paper to prevent a skin forming

  7. To assemble grease a medium dish with butter. Spread a small amount of bechamel onto the bottom of the dish then cover with one layer of pasta. Spread with half the pumpkin then 1/3 bechamel and 1/3 mozzarella and parmesan. Create another layer of pasta and cover with ½ sausage mix, 1/3 bechamel and 1/3 mozzarella and parmesan. Add the final layer of pasta and spread with remaining pumpkin and sausage mix. Top with remaining bechamel sauce and cheeses

  8. Bake in the oven for 30 mins until golden and bubbling. Allow to rest for 10 mins before cutting and serving

Country Pork Sausages

You won't find a better sausage than these classic sausages in a country mile. A sausage flavoured with mild herbs to make this a fragrant little beauty.  Take a tasty sausage adventure.

6 Sausages