Mary Berry Sausage Lasagne Recipe

This hearty sausage lasagne is a comforting, family-friendly dish with rich tomato flavour, creamy layers, and a beautifully golden top. Made with good quality sausages instead of mince, it has a deeper, savoury taste and a softer, more luxurious texture. The recipe is straightforward and ideal for confident beginners, with simple steps and familiar ingredients. Allow around 1 hour 30 minutes from start to finish, including baking time.

Ingredients

For the sausage meat sauce

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 600g pork sausages, skins removed
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 150ml hot beef stock
• 1 tsp dried oregano
• Salt and freshly ground black pepper

For the white sauce

• 40g butter
• 40g plain flour
• 500ml full-fat milk, warmed
• 75g mature Cheddar cheese, grated
• Freshly grated nutmeg, to taste

For assembling

• 9–10 lasagne sheets
• 40g Parmesan cheese, finely grated
• Butter, for greasing the dish

How to Make Mary Berry Sausage Lasagne

• Prepare the oven and dish: Preheat the oven to 180°C (160°C fan). Lightly butter a deep ovenproof dish measuring about 20 x 30cm and set aside.
• Make the sausage meat sauce: Heat the olive oil in a large frying pan over medium heat. Add the onion and cook gently for 5 minutes until soft but not coloured. Stir in the garlic and cook for 30 seconds. Add the sausage meat, breaking it up with a spoon. Cook for 6–8 minutes until browned all over. Stir in the tomato purée, chopped tomatoes, hot stock, and oregano. Season well, bring to a gentle simmer, and cook uncovered for 15 minutes until thickened. Remove from the heat.
• Make the white sauce: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until smooth. Cook for 4–5 minutes until thick and glossy. Remove from the heat and stir in the Cheddar cheese. Season with salt, pepper, and a light grating of nutmeg.
• Assemble the lasagne: Spoon a thin layer of sausage sauce into the base of the dish. Cover with lasagne sheets, breaking them to fit if needed. Add a layer of sausage sauce, followed by a layer of white sauce. Repeat the layers until all the sauce is used, finishing with white sauce on top. Sprinkle evenly with Parmesan cheese.
• Bake and rest: Bake for 40–45 minutes until bubbling and golden on top. Remove from the oven and leave to rest for 10 minutes before serving to allow the layers to set.

Tips for Best Results

How do I stop my lasagne from being watery?

Make sure the sausage sauce is simmered until thick and avoid adding extra liquid. Letting the lasagne rest before serving also helps it hold its shape.

Can I use fresh lasagne sheets?

Yes, fresh sheets work well. You may need slightly fewer layers, and the lasagne may cook a little quicker.

How do I get a perfectly golden top?

Finish with a generous sprinkling of Parmesan and bake uncovered. If needed, place under the grill for 2 minutes at the end.

Can I prepare it in advance?

The lasagne can be assembled up to 24 hours ahead and kept covered in the fridge before baking.

Serving Suggestions

• Serve with a crisp green salad and a simple vinaigrette
• Add garlic bread or focaccia on the side
• Pair with steamed green beans or roasted broccoli

Storage

Room temperature

Do not leave the lasagne out for more than 2 hours once cooked.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Freeze cooked or uncooked lasagne for up to 3 months. Defrost fully in the fridge before reheating or baking.

Nutrition (per serving)

• Calories: 520 kcal
• Carbohydrates: 34g
• Protein: 29g
• Fat: 30g
• Saturated fat: 15g
• Sodium: 820mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Sausage Lasagne Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and comforting sausage lasagne made with savoury pork sausages, creamy white sauce, and a golden Parmesan topping. A perfect family dinner.

Ingredients

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 600g pork sausages, skins removed

• 2 tbsp tomato purée

• 400g tin chopped tomatoes

• 150ml hot beef stock

• 1 tsp dried oregano

• 40g butter

• 40g plain flour

• 500ml full-fat milk

• 75g mature Cheddar cheese, grated

• Lasagne sheets

• 40g Parmesan cheese, grated

• Salt and black pepper

Directions

• Preheat oven to 180°C (160°C Fan) and grease a deep ovenproof dish.
• Cook onion in olive oil until soft, then add garlic and sausage meat and brown.
• Add tomato purée, tomatoes, stock and oregano. Simmer until thickened.
• Make white sauce by melting butter, stirring in flour, then whisking in milk until thick. Add cheese.
• Layer sausage sauce, lasagne sheets and white sauce in the dish.
• Finish with white sauce and Parmesan, then bake for 40–45 minutes until golden.
• Rest for 10 minutes before serving.

Notes

• Allow lasagne to rest before slicing for neat portions.
• Can be assembled ahead and chilled before baking.
• Freeze for up to 3 months once cooked.