In a fry pan, heat the olive oil and onion over medium heat and saute for 4-5 minutes until the onion is soft. Add in the garlic and saute for another minute. Stir in the fennel seeds and bay leaves. Remove the sausage from its casings and add to the pan, breaking it up with a wooden spoon. Fry 7-8 minutes until the meat is crumbled and thoroughly mixed with onion. Pour in the wine and let it reduce for 2 minutes. Add the tomato puree and canned tomatoes, crushing them with the wooden spoon. Season with salt & pepper. Stir thoroughly and reduce the heat to low. Simmer uncovered for 30 minutes.
Add the milk, onion, bay leaves and a pinch of nutmeg to a medium saucepan and bring to a boil. In a small pan melt the butter and stir in the flour to make a roux. Remove the onion and bay leaves from the milk and stir in the roux, whisking until the sauce thickens. Season with salt and pepper.
Preheat the oven to 375°F/190°C.
Cook the lasagne noodles as directed on package. Drain, rinse with cold water and set aside.
Ladle 2 spoonfuls of béchamel sauce into the bottom of a 9”X12” (20cmX30cm) oven proof dish. Add a layer of the meat sauce and top with a layer of lasagne sheets. Add ⅓ of the mozzarella cheese on top along with ¼ of the parmesan cheese.
Repeat the layers of the béchamel, meat sauce, lasagne sheets and cheese making three layers. Finish with a layer of the béchamel sauce and top with the rest of the Parmesan cheese. Follow the same directions, if using individual serving dishes. Bake for 40 minutes until golden brown and bubbling.
In a fry pan, heat the olive oil and onion over medium heat and saute for 4-5 minutes until the onion is soft. Add in the garlic and saute for another minute. Stir in the fennel seeds and bay leaves. Remove the sausage from its casings and add to the pan, breaking it up with a wooden spoon. Fry 7-8 minutes until the meat is crumbled and thoroughly mixed with onion. Pour in the wine and let it reduce for 2 minutes. Add the tomato puree and canned tomatoes, crushing them with the wooden spoon. Season with salt & pepper. Stir thoroughly and reduce the heat to low. Simmer uncovered for 30 minutes.
Add the milk, onion, bay leaves and a pinch of nutmeg to a medium saucepan and bring to a boil. In a small pan melt the butter and stir in the flour to make a roux. Remove the onion and bay leaves from the milk and stir in the roux, whisking until the sauce thickens. Season with salt and pepper.
Preheat the oven to 375°F/190°C.
Cook the lasagne noodles as directed on package. Drain, rinse with cold water and set aside.
Ladle 2 spoonfuls of béchamel sauce into the bottom of a 9”X12” (20cmX30cm) oven proof dish. Add a layer of the meat sauce and top with a layer of lasagne sheets. Add ⅓ of the mozzarella cheese on top along with ¼ of the parmesan cheese.
Repeat the layers of the béchamel, meat sauce, lasagne sheets and cheese making three layers. Finish with a layer of the béchamel sauce and top with the rest of the Parmesan cheese. Follow the same directions, if using individual serving dishes. Bake for 40 minutes until golden brown and bubbling.
