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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. sausage meat (Ground, see notes)
- 4 cups tomato passata (Pureed Tomatoes in US)
- 1/2 cup red wine
- 2 stalks celery (finely diced)
- 2 medium carrots (grated)
- 1 white onion (large, finely diced)
- 3 cloves garlic (minced)
- 2 tsp. whole fennel seeds (crushed, see notes)
- 2 Tbsp. tomato puree (Tomato Paste in US)
- 2 bay leaves
- 4 sprigs fresh thyme (leaves only, can sub 1 tsp dried Thyme)
- 1 tsp. sugar (or to taste)
- salt
- black pepper
- olive oil (as needed)
- 4 cups milk (at room temp)
- 5 Tbsp. flour
- 4 Tbsp. butter
- 1/2 nutmeg (small, grated)
- 1 cup freshly grated Parmesan
- salt
- black pepper
- 12 oz. lasagne sheets (Fresh, see notes)
- 2 cups mozzarella (shredded)
- 1/2 cup freshly grated Parmesan (to top)
- fresh parsley (to serve)
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Notes
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