Italian Mild Sausage Lasagne

Method

1. In a large, heavy-based pot, heat the oil over medium-low heat. Add the onion and cook for 5 minutes until softened and lightly golden.
2. Add the carrot, thyme and garlic, and cook for another 5 minutes.
3. Add the sausage meat and sauté for 4-5 minutes or until browned.
4. Stir in the tomato paste and cook for 2 minutes. Deglaze with the red wine and cook until reduced by half.
5. Add the canned tomatoes, season to taste, cover with a lid and reduce the heat to low. Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking to base.

1. In a medium saucepan over medium heat, melt the butter. Add the flour and stir continuously for 3-4 minutes to form a roux.
2. Remove from heat and slowly whisk in the milk until smooth. Return to low heat, add the bay leaves and whisk continuously for 8-10 minutes until thick.
3. Remove from heat, quickly whisk in the Parmesan and season to taste.

1. Spread a couple of ladlefuls of the meat sauce over the base of a 15cm x 30cm x 8cm ovenproof lasagne dish, ensuring there is more liquid than meat. Cover with a layer of lasagne sheets.
2. Spread a third of the béchamel over the lasagna sheet, then top with a third of the remaining meat sauce. Repeat the layering twice more, finishing with a final layer of lasagna sheet.
3. Spread the remaining meat sauce on top.

1. Preheat a fan-forced oven to 180°C.
2. Finely chop or shred the mozzarella and sprinkle it evenly over the top, followed by an even layer of Parmesan.
3. Cover with foil and bake for 40-50 minutes.
4. Remove the foil (scrape off any cheese stuck to it and return it to the top of the lasagne) and bake for a further 30 minutes until golden brown.
5. Let the lasagne stand for 20-30 minutes before serving.

1. Find Barossa Fine Foods Italian Mild Sausages in Woolworths and select leading independent supermarkets, or visit your local Barossa Fine Foods retail store in South Australia.