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Sausage lasagne with tomato sauce, cheese, and béchamel sauce

70 min

An Italian speciality Polish style — go Poland! We kept the Podwawelska sausage in our line-up, so we play to our strength of tradition.


  • A pack of Podwawelska sausage from Morliny (about 0.5 kg / 1.1 lb)
  • Pasta for lasagne
  • 1 bottle of tomato passata
  • 1 tablespoon of tomato paste
  • 1 carrot
  • 1 onion
  • 3 cloves of garlic
  • 1 teaspoon of oregano
  • 100 g (3.5 oz) of grated mozzarella
  • Frying oil
  • A pinch of sugar
  • Salt and pepper to taste

  Béchamel sauce:  

  • 500 ml of milk
  • 1 tablespoon of butter
  • 2 tablespoons of flour
  • A pinch of nutmeg 


Step 1

Clean the sausage from the casing and crush it with a fork to the consistency of minced meat. Finely dice the onion and carrot. Finely chop the garlic.

Step 2

Heat the olive oil in a frying pan and add the sausage to it. Fry, stirring occasionally, until it starts to brown. Add the onion and garlic, and fry until soft. Finally, add the carrot. Pour all with the tomato puree, add tomato paste and 1 glass of water, mix thoroughly and bring to boil. Season the sauce with oregano, salt, pepper, and a little sugar. Stew, stirring occasionally for about 15 minutes.

Step 3

Béchamel sauce: use a separate pot to melt the butter and mix it with the flour. Set from the stove and add milk while stirring. Put on the stove until it boils and thickens. Finally, season with salt, pepper, and nutmeg.

Step 4

In a casserole dish, place the pasta sheets on the bottom and brush with the béchamel sauce. Then put a layer of tomato sauce with sausage and cheese. Make another layer of pasta and repeat the layers in the same order. Keep the layers until you run out of ingredients, the top layer should be the one with the béchamel sauce and cheese. Put the lasagne in the oven preheated to 180 °C (356 °F) for about 45 minutes.