A bake dish with Mostaccioli Lasagne with a filled serving spoon ready to serve.

Mostaccioli Lasagne

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40 Minutes Prep
1 Hour 25 Minutes Total
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8 Servings

Store-bought Italian sausages create a quick and easy flavour bomb for this Naples-inspired lasagne.

Ingredient List

  • Small check mark in a circle icon 1 tablespoon olive oil, plus a little extra to drizzle
  • Small check mark in a circle icon 1kg Italian pork sausages, meat squeezed from skins
  • Small check mark in a circle icon 2 cloves garlic, finely chopped
  • Small check mark in a circle icon 1/2 teaspoon chilli flakes
  • Small check mark in a circle icon 700g Latina™ Fresh Italian Style Tomato & Garlic Sauce
  • Small check mark in a circle icon 1 large egg
  • Small check mark in a circle icon 500g firm ricotta, crumbled
  • Small check mark in a circle icon 160g Parmesan, finely grated
  • Small check mark in a circle icon 340g mozzarella, grated
  • Small check mark in a circle icon Salt, for seasoning
  • Small check mark in a circle icon Freshly ground black pepper, for seasoning
  • Small check mark in a circle icon 375g pack Latina™ Fresh Classic Lasagne Sheets
  • Small check mark in a circle icon 2 (280g) jars whole marinated artichoke hearts, drained, hearts roughly torn
  • Small check mark in a circle icon Fresh basil leaves, to garnish

Preparation

  1. Preheat oven to 200ºC (180ºC fan forced).
  2. Heat oil in a large frying pan over medium-high heat. Add sausage meat, garlic and chilli flakes. Cook for 6-7minutes, using a wooden spoon to roughly break up the sausage meat, stirring occasionally until the meat is browned.
  3. Reserve 2 tablespoons of the tomato sauce and set aside. Add the rest of the sauce to the frying pan, reduce heat to low-medium and gently simmer for 10 minutes until the sauce thickens slightly.
  4. Meanwhile, lightly whisk egg in a medium bowl, then add ricotta, 40g of the Parmesan and 60g of the mozzarella. Season generously with salt and pepper and stir to combine.
  5. In a 22.5 x 32.5cm rectangular ovenproof dish, spread the reserved tomato sauce onto the base. Layer 2 lasagne sheets over the sauce to fit the dish. Top with one third each of the sausage meat mixture, ricotta mixture and torn artichoke hearts. Repeat the layers two more times, ending with two lasagne sheets. Sprinkle the remaining mozzarella and Parmesan over the top.
  6. Bake for 30-35 minutes until the cheese is golden on top. Leave to stand for 10 minutes before serving, drizzled with a little extra olive oil and garnished with basil leaves.

Tips

  • For a modern presentation, try halving this recipe and building the layers in a round, cast iron skillet.
  • Firm ricotta can be purchased from the deli section of most supermarkets.

Featuring

Italian Tomato & Garlic Sauce 700g
Italian Tomato & Garlic Sauce 700g
Lasagne Sheets 375g
Lasagne Sheets 375g