- 500g merguez or chorizo sausages, or similar
- 2 tbs olive oil
- 1 onion, finely minced
- 4 garlic cloves, crushed
- 2 x 400g tins crushed tomatoes
- 15g (1/4 cup) chopped basil leaves, plus a handful of basil leaves, extra, to serve
- 1 tsp dried oregano
- 230g (1 cup) fresh ricotta cheese
- 20g (1/4 cup) shredded parmesan cheese
- 1 egg (free-range, organic), beaten
- 200g fresh lasagne sheets
- 250g buffalo mozzarella cheese, thinly sliced
Slice sausage into 1cm slices. Heat the olive oil in a deep ovenproof skillet with a 2 litre (8 cup) capacity and a lid. Add the sausage and fry until cooked through. Remove the sausage from the skillet and set aside.
Reduce the heat to medium-low. Add the onion and garlic with some salt and pepper and fry until the onion has softened. Add crushed tomatoes, basil and oregano and simmer for 10 minutes, stirring occasionally.
While the sauce simmers, mix the ricotta, parmesan and egg together with some salt and pepper. Cut the lasagne sheets to roughly fit your pan.
When the sauce has finished cooking, add the sliced sausage and stir well. Remove three-quarters of the sauce and reserve in a bowl, leaving a quarter of the sauce mixture in the skillet. Layer lasagne sheets over the sauce then top with a quarter of the ricotta mixture. Repeat so that you have sauce, then lasagne sheets, then ricotta layers until all the ingredients are covering the base of the pan, not neatly stacked. Cover the skillet with the lid and cook over low heat for 30 minutes.
Top with mozzerella slices and continue to simmer, covered, for about 2 minutes until the cheese is melted. Top with extra basil leaves before serving.
TIP Merguez sausage is a type of North African spicy lamb sausage, available from delis and specialty food stores.