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Sausage Lasagne

Pasta Shape
Difficulty Intermediate
Prep Time: 30 mins Cook Time: 60 mins Rest Time: 10 mins Total Time: 1 hr 40 mins
Servings 6
Best Season Winter

Have you tried the sausage lasagne before? We are sure that you’ll never regret it! Jazz your classic recipe up with bell peppers and sausage as the New Year is getting closer and closer!

  • Regina lasagne
  • 0.5 kilograms Sausage
  • 2 tablespoons Minced, onion and garlic
  • 4 tablespoons Regina tomato paste
  • Boiling water
  • Ricotta cheese & shredded cheddar
  • Mozzarella cheese
  • Cherry tomato (sliced)
  • Bell peppers (sliced)
  1. In a greased skillet, cook sausage with minced onion and garlic over heat for 5 to 7 minutes, stirring frequently. Add the chopped bell pepper and tomato. Add Regina tomato paste and some water and then mix well. Simmer for 5 minutes, stirring occasionally.

  2. In a medium bowl, add ricotta cheese and shredded cheddar; mix well.

  3. Spread 1 cup of the sausage mixture on the bottom of the greased baking tray. Arrange 4 sheets of lasagne over sauce. Spoon and spread the ricotta cheese mixture over the lasagne; top with another cup of sausage mixture. Repeat layers. Keep the lasagne layer at the top.

  4. Cover with foil; refrigerate overnight.

  5. When ready to bake, preheat the oven. Bake lasagne, covered, for 45 minutes.

  6. Uncover the tray; top with 1 cup of mozzarella cheese and then bake for 15 minutes longer.

  7. Get it out. Cover with foil; let it stand from 5 to 10 minutes before serving.