Fennel Sausage Lasagne with Tuscan Kale

0:00It's March 27th. I'm Corey with The Story, and this is Sydney News Today, your AI-powered local news. LaZanne is the ultimate comfort food, especially this version packed with pork and fennel sausages, Tuscan kale, and a creamy besher-mal sauce. It starts with simple ingredients like two tablespoons of olive oil, four to six echelots, one kilogram of sausage meat, lemon zest, fresh pasta, sheets, and 400 grams of mixed-graded cheese, including mozzarella, parmesan, and haveardi. The besher-moe comes together easily with 85 grams each of butter and plain flour, 800 milliliters of milk, a pinch of nutmeg, and seasoning. First, you caramelize the echelots low and slow for five minutes, then brown the sausage meat for 10 minutes until it's cooked through. Next, wilt the kale with lemon zest and a splash of water for just one or two minutes to keep it bright green, then mix everything together. This hardy filling brings a fresh twist to the classic dish with its fennel and citrus

1:00notes. Pre-heat your oven to 180 degrees Celsius fan-forced or 200 conventional, grease a three-liter dish and layer up pasta trimmed. To fit, a third of the meat mix, besher-mal, cheese, and repeat two or three times. Let the top pasta sheets overhang for extra crunch and pile on more cheese, fire it into the oven until bubbling and golden, then slice into oversized slabs perfect with a glass of red on a cool evening.