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Lemon, sausage and silverbeet lasagne
Lemon, sausage and silverbeet lasagne
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate your sausage pasta bake with the bright and refreshing flavor of lemons!
Ingredients:
  • 2 lemons, thinly sliced
  • 100g butter
  • 62.50 ml plain flour
  • 772.50 gm milk, warmed
  • 0.63 gm ground nutmeg
  • 250.00 ml grated parmesan
  • 500g packet angus beef sausages with roast garlic and fresh parsley (see note)
  • 2 medium zucchini, cut into 1cm cubes
  • 1 bunch silverbeet, trimmed, roughly shredded
  • 6 fresh lasagne sheets
  • 10 fresh bay leaves (optional)
Instructions:
  • Put sliced lemon in a heatproof bowl and pour over boiling water. Let it sit.
  • In a saucepan over medium heat, melt 60g butter until foaming, about 2 minutes. Stir in flour and cook for 1 minute until mixture bubbles. Remove from heat, gradually add milk (1/4 cup at a time), stirring constantly to avoid lumps. Return to heat and cook for 5 minutes until sauce thickens. Remove from heat, stir in nutmeg, salt, pepper, and parmesan. Cover the surface with plastic wrap to prevent a skin from forming.
  • Preheat oven to 180°C/160°C fan-forced. Remove sausage meat from casings and sauté in a large frying pan until browned, breaking it up with a wooden spoon. Drain on paper towel-lined plate.
  • Turn up the heat to high. Melt the rest of the butter in the pan. Add zucchini and cook for 1 minute on each side until golden brown. Mix in silverbeet and sausage meat. Cover and cook for 2 minutes until silverbeet starts to soften. Squeeze in lemon juice, season with salt and pepper, then toss everything together.
  • Start by laying down 2 lasagne sheets in a greased 5cm-deep, 24cm x 30cm baking dish. Spread and layer half of the sausage mixture on top. Add 2 more lasagne sheets followed by half of the white sauce. Continue with the remaining sausage mixture, white sauce, lasagne sheets, and sauce until all ingredients are used up.
  • 1. Drain the lemon slices and gently dry them with a paper towel. 2. Place the lemon slices and fresh bay leaves (if desired) on top of the lasagne. 3. Loosely cover with foil and bake for 30 minutes. 4. Remove the foil and bake for an additional 15 minutes until the lasagne is golden brown and fully cooked.

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