A lasagne is the dish for a family get-together because it feeds everyone from one tray, waits happily in the oven and tastes better for being made the day before. This one is built for 12, with a ragù of good pork sausages and fennel seed, sweet chunks of roast butternut squash and sage in the layers, and a cheddar béchamel on top.
Why it’s so good: Sausage meat gives the ragù a coarse, savoury richness that mince cannot, and the roast squash adds sweetness and colour without the layers turning watery. Sage ties the two together, and a mature cheddar béchamel browns into a proper crust.
Make it easy: Assemble it the day before and keep it in the fridge, or bake it in two smaller dishes so one can go straight into the freezer for another weekend.
Method
Heat the oven to 200°C/180°C fan/gas 6. Spread the squash over two baking trays, toss with 2 tbsp of the oil and half the sage leaves, season and roast for 25-30 minutes, turning once, until tender and browned at the edges. Set aside.
Meanwhile, heat the remaining oil in a very large pan over a medium-high heat. Squeeze the sausage meat out of the skins into the pan, discarding the skins, and fry for 8-10 minutes, breaking it up with a wooden spoon, until browned all over. Add the onions and cook for 8 minutes until soft, then stir in the garlic and fennel seeds for 1 minute.
Stir in the tomato purée, then add the tomatoes, wine and the remaining sage, roughly chopped. Season, bring to a simmer and cook for 20 minutes, stirring now and then, until thick. Fold in the roast squash and taste for seasoning.
For the béchamel, melt the butter in a large saucepan over a medium heat, stir in the flour and cook for 1 minute. Gradually whisk in the milk, a ladleful at a time, until smooth, then simmer for 5 minutes, whisking, until the sauce thickly coats the back of a spoon. Take off the heat, grate in plenty of nutmeg and stir in 100g of the cheddar and all the parmesan. Season.
Turn the oven down to 190°C/170°C fan/gas 5. Spread a thin layer of béchamel over the base of the dish, then add a third of the ragù, a layer of lasagne sheets and a quarter of the béchamel. Repeat twice more, finishing with the last of the béchamel spread right to the edges, and scatter over the remaining cheddar.
Bake for 40-45 minutes until the top is deep golden and the sauce is bubbling at the sides. Leave to stand for 15 minutes before cutting into 12, so the layers hold together on the plate.
Nutrition
Per serving (Serves 12)
Calories
810kcals
Fat
48g (20g saturated)
Protein
31g
Carbohydrates
66g (15g sugars)
Fibre
4.6g
Salt
2.8g
Quick wins, tips & make ahead
Make ahead and freezing: assemble up to a day ahead, cover and chill, then bake from cold for 55-60 minutes, covering with foil if the top browns too fast. To freeze, cool a baked lasagne completely, wrap well and freeze for up to 3 months; defrost overnight in the fridge and reheat at 180°C/160°C fan/gas 4 for 30-35 minutes until piping hot in the middle.
Sausages: choose a plain, coarse pork sausage with a high meat content, such as a Cumberland or a butcher's own, so the ragù stays meaty rather than soft. Herby or spiced sausages work too; skip the fennel seeds if yours already contain it.
Pasta sheets: dried sheets that need no pre-cooking are the easiest for a dish this size. Make sure every sheet is covered by sauce, and break sheets to fill gaps, or the exposed corners will bake hard.
Serve with a sharp green salad or garlicky greens, and put a bowl of extra grated cheddar on the table for the children.
