Quick, delicious and something a bit different, this modern spin on the classic lasagna will be the next family favourite.


  • 800g beef sausages, skins removed

  • 1 onion finely chopped

  • 1 carrot finely chopped

  • 1 zucchini finely chopped

  • 1 celery stalk finely chopped

  • 2 cloves garlic, finely chopped

  • 1½ tsp. chilli flakes

  • 1½ tsp. fennel seeds

  • 400ml passata

  • 400g canned cherry tomatoes or chopped tomatoes

  • 250ml (1 cup) beef stock

  • 1 tbsp. coarsely chopped thyme, plus extra to serve

  • 1 tbsp. coarsely chopped oregano, plus extra to serve

  • 250g farfalle pasta

  • 1 tbsp. red wine vinegar

  • 250g ricotta

  • 80g finely grated Parmesan, plus extra to serve

  • 1 small fresh mozzarella, thickly sliced (optional)


  • 1.

    Preheat oven to 200°C. Heat 1½ tbsp. of olive oil in a large flameproof casserole dish, add sausages and cook, breaking up with a spoon for about 2 minutes until browned.

  • 2.

    Add onion, carrot, celery, garlic, fennel seeds and chilli flakes, stir for about 3 minutes until just tender, and then add pasta, canned tomatoes, stock, thyme, oregano and 200ml water, bring to a simmer.

  • 3.

    Season to taste with freshly ground salt and pepper, stir in the pasta and cook, stirring occasionally for about 15 minutes until pasta is al dente. Remove from heat, stir in vinegar to combine.

  • 4.

    Pour half the mixture into a baking dish, dollop with half the ricotta and scatter with half the Parmesan, repeat layering finishing cheeses.

  • 5.

    Bake until bubbling (8-10 minutes) and serve hot, scattered with extra herbs and Parmesan.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 777kj
  • Fat Total 48g
  • Saturated Fat 18g
  • Protein 34g
  • Carbohydrate 51g
  • Sugar 9g
  • Sodium 1559mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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