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Prep
30m
Cook
1h
Total
1h 30m
Prep
30m
Cook
1h
Total
1h 30m
Ingredients
Method
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For
4
M
I
800
g
Good quality pork sausages, skins off
1
Fennel bulb, large, finely sliced
2
Leeks, washed and diced
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Sarah
a month ago
I cooked this on a lazy weekend and it was EXCEEDINGLY good. I can't believe how much flavour is packed into every bite. The nutmeg in the Bechamel is pure perfection and using spicy Italian sausage packs a delectable punch. Thanks for this decadent recipe, enjoyed with an Etna bianco!
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James O'Sullivan
a month ago
Thanks so much, Sarah! Thrilled you loved the flavors, especially with the spicy Italian sausage (I think its better than the classic lasagne!). Etna bianco sounds like the perfect pairing. Cheers!
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John S
2 months ago
We loved this...great alternative to a tomato based Ragu!
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James O'Sullivan
2 months ago
Thanks, John! So glad you enjoyed it. 😊
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A
Andy F
2 months ago
Stunning dish, so different to a regular Lasagne, family were very complimentary! Added to the rotation!
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James O'Sullivan
2 months ago
Love to hear that!
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J
James H
2 months ago
Bloody lovely
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