Mary Berry Sausage Lasagne Recipe – Creamy Pasta Bake

Looking for a comforting lasagne with a different twist? This Mary Berry Sausage Lasagne Recipe combines pork sausage meat, chestnut mushrooms and baby spinach with a creamy crème fraîche sauce and a smooth tomato sauce. Dried lasagne sheets and mature Cheddar create the familiar layered pasta bake, finished with a golden, bubbling top.

The recipe keeps the preparation straightforward while bringing together rich, creamy and tomato-based flavours. Continue below for the ingredients and equipment, followed by the step-by-step method, practical tips, serving suggestions, storage guidance, FAQs and nutrition information.

If you’re looking for more inspiration, explore our Mary Berry Lasagne Recipes guide for more delicious lasagne dishes from across the collection.

Equipment

Equipments for Mary Berry Sausage Lasagne Recipe:

You only need a few basic kitchen tools to prepare this sausage lasagne. A large frying pan is used for the sausage mixture, while a suitable ovenproof dish holds the layers during baking. Simple utensils such as wooden spoons, a chopping board, and a sharp knife make preparation straightforward.

• Shallow 2¼ litre/4 pint ovenproof dish — Holds the lasagne layers and is suitable for baking.
• Large non-stick frying pan — Used to cook and brown the sausage meat and prepare the creamy mixture.
• Wooden spoons — Useful for breaking up the sausage meat and stirring the sauce.
• Jug — Helps mix and combine the tomato sauce ingredients.
• Bowl — Useful for holding or mixing ingredients during preparation.
• Chopping board — Provides a safe surface for preparing the chilli, garlic, mushrooms, and herbs.
• Sharp knife — Used to chop and slice the ingredients.
• Oven — Bakes the assembled lasagne until golden and bubbling.
• Measuring jug or suitable container for warm water — Used when soaking the lasagne sheets.

Ingredients

Ingredients for Mary Berry Sausage Lasagne Recipe:

This Mary Berry Sausage Lasagne Recipe uses simple ingredients to create a rich and comforting family meal. Pork sausage meat provides a hearty flavour, while chestnut mushrooms, baby spinach, and a creamy sauce add texture and depth. The tomato sauce, lasagne sheets, and mature Cheddar cheese come together for a satisfying oven-baked lasagne.

Ingredient	Quantity
Butter	Not specified
Dried lasagne sheets	6 large
Mature Cheddar cheese	75g/2¾oz
Oil	1 tbsp
Pork sausage meat	450g/1lb
Plain flour	1 tbsp
Red chilli	1
Garlic cloves	2 fat
Chestnut mushrooms	250g/9oz
Full-fat crème fraîche	200ml/7fl oz
Baby spinach	100g/3½oz
Salt	To taste
Freshly ground black pepper	To taste
Passata	500g/1lb 2oz
Sun-dried tomato paste	2 tbsp
Light muscovado sugar	1 tsp
Fresh thyme leaves	1 tbsp
Fresh sage	1 tbsp

How to Make Mary Berry Sausage Lasagne

1. Preheat the oven to 200C/180C Fan/Gas 6. Grease the shallow ovenproof dish with butter.
2. Place the dried lasagne sheets in recently boiled warm water. Leave them to soften while you prepare the sauces.
3. Heat the oil in a large non-stick frying pan over high heat. Add the pork sausage meat and cook for 5–10 minutes, breaking it up with two wooden spoons until golden-brown.
4. Sprinkle the plain flour over the sausage meat and fry for 1 minute. Add the red chilli, crushed garlic, and chestnut mushrooms, then cook for about 5 minutes.
5. Stir in the full-fat crème fraîche and baby spinach. Bring the mixture to the boil, then let it bubble for a couple of minutes before seasoning with salt and freshly ground black pepper.
6. Prepare the tomato sauce by mixing the passata, sun-dried tomato paste, light muscovado sugar, fresh thyme leaves, and fresh sage in a jug or bowl.
7. Drain the softened lasagne sheets. Spread one-third of the spinach sauce and one-third of the tomato sauce over the base of the prepared dish.
8. Add half of the lasagne sheets over the sauces. Repeat the layers with the remaining spinach sauce, tomato sauce, and lasagne sheets.
9. Finish with the remaining sauce and sprinkle the grated mature Cheddar cheese evenly over the top. Make sure the cheese covers the surface for a golden finish.
10. Bake for 30–35 minutes until the pasta is tender and the top is golden-brown. The sauce should be bubbling around the edges, then serve immediately.

Expert Tips for Mary Berry Sausage Lasagne Recipe

From my experience making layered pasta dishes, the small details make a big difference to the final texture. Keep the sausage meat well broken up, avoid making the sauces too loose, and make sure the lasagne sheets are softened properly before layering. These simple checks help produce a more evenly cooked and flavourful lasagne.

• Soak the dried lasagne sheets in recently boiled warm water so they soften properly before layering.
• Use good-quality pork sausages or sausage meat for better depth of flavour.
• Break the mince into small pieces while cooking so the sausage meat cooks evenly.
• Keep the frying pan at high heat while browning the sausage meat to encourage good colour.
• Avoid adding too much liquid to the sauces, as excess moisture can make the finished lasagne watery.
• The no-cook tomato sauce keeps preparation simple, so mix it thoroughly before layering.
• Spread each sauce evenly across the dish to help create consistent layers.
• Do not skip the flour, as it helps the sausage mixture develop a thicker texture.
• Check that the pasta is tender and the top is golden-brown before removing the lasagne from the oven.
• If preparing the dish up to 1 day in advance, keep it covered in the refrigerator and allow extra cooking time if needed.

Serving Suggestions

How to serve Mary Berry Sausage Lasagne:

This comforting lasagne is best served immediately while the cheese is golden and bubbling. It makes an excellent midweek supper or relaxed family meal, especially with fresh vegetables and crisp salad on the side. Simple accompaniments keep the meal balanced without taking attention away from the rich, creamy lasagne.

• Serve with a crisp green salad dressed with a simple vinaigrette.
• Add warm crusty garlic bread for a more filling family dinner.
• Serve with steamed green beans or steamed broccoli for extra vegetables.
• Pair with roasted Mediterranean vegetables such as peppers, courgettes, and aubergines.
• Garnish with fresh herbs for a fresh finish.
• Adults can enjoy it with a glass of red wine or sparkling water.
• Finish with a light fruit dessert, such as berries with natural yoghurt.
• Serve for a cosy weekend dinner, family gathering, or relaxed midweek meal.

Storage

How to store Mary Berry Sausage Lasagne:

Room Temperature

• Do not leave cooked lasagne at room temperature for more than 2 hours.
• Transfer leftovers to the refrigerator once they have cooled slightly.

Refrigerator

• Store leftovers covered in the refrigerator for up to 3 days.
• A fully assembled lasagne can be prepared up to 1 day in advance and kept covered in the refrigerator.
• Reheat until piping hot throughout before serving.

Freezer

• This lasagne freezes very well before baking.
• Cool completely if freezing a cooked lasagne, then wrap well with plastic wrap and foil.
• Freeze for up to 3 months for best quality.
• Thaw overnight in the refrigerator before baking or reheating.
• If cooking from frozen, allow around 20–30 minutes extra cooking time and check that the centre is fully hot.

FAQs

Q: Can I make Mary Berry Sausage Lasagne ahead of time?

Yes. You can assemble the lasagne up to 24 hours in advance and keep it covered in the fridge. Allow a little extra baking time if it goes into the oven directly from the refrigerator.

Q: Can I use fresh lasagne sheets instead of dried lasagne sheets?

Yes, fresh lasagne sheets can be used. They usually do not need the same soaking step as dried sheets, so follow the packet instructions.

Q: How can I stop the lasagne from becoming watery?

Avoid adding excess liquid to the sauces. If the sauce looks very loose, allow it to reduce slightly before assembling the lasagne.

Q: Can I use a different type of meat?

Yes. Ground beef or a beef and pork mixture can be used instead of pork sausage meat. You may need extra seasoning because sausage meat is usually already seasoned.

Q: Is the red chilli necessary?

No. The red chilli is optional if you prefer a mild version. Leaving it out will give the lasagne a gentler flavour without changing the basic method.

Q: How do I know when the lasagne is fully cooked?

The top should be lightly golden and the edges should be bubbling. A knife should slide easily through the layers when the pasta is fully cooked.

Q: Can I freeze the lasagne?

Yes. It freezes very well either before baking or after it has cooled completely. Wrap it securely and thaw it in the refrigerator before reheating.

Q: Can I replace the crème fraîche sauce with traditional béchamel?

You can use a traditional béchamel, although it will change the texture and flavour. The crème fraîche sauce gives this recipe its creamy and slightly tangy character.

Nutrition

The following nutrition figures are estimates based on the listed ingredients and 6 servings. Actual values can vary depending on the sausage meat, cheese, crème fraîche, and other brands used. The figures are intended as a general guide for one serving.

Nutrient	Amount Per Serving
Calories	480 kcal
Protein	26 g
Carbohydrates	38 g
Sugars	8 g
Fat	25 g
Saturated Fat	12 g
Fibre	4 g
Sodium/Salt	1.8 g