Salami and meatball lasagne
- December 2013
- Serves 6-8
- Hands on time 50 mins, oven time 30 mins
This comforting Italian meatball recipe can be made with beef or veal. Serve the lasagne with a crisp green salad for a hearty, crowd-pleasing family supper.
Try Gennaro Contaldo’s big meatball lasagne too! Warning: it’s for meat-lovers only.
- 31.8g (17.8g saturated)
- 30.1g (6.5g sugars)
- Olive oil, for frying and oiling
- Large onion, finely chopped
- 2 garlic cloves, crushed
- 3 x 400g tins chopped tomatoes
- Handful fresh basil leaves
- Pinch caster sugar
- Splash red wine vinegar
- 20 British beef or veal meatballs
- 14 salami slices, such as Milano
- 250g mascarpone
- 2 x 125g balls mozzarella, sliced
- 250g fresh lasagne sheets
- Preheat the oven to 180°C/fan160°C/gas 4. Heat a large frying pan with a glug of olive oil and fry the onion and garlic until soft but not coloured.
- Add the chopped tomatoes, basil, sugar and red wine vinegar. Simmer for 25-30 minutes, stirring. Taste and season.
- Meanwhile, heat another frying pan with a splash of olive oil and fry the meatballs until evenly browned. Oil a 1.5 litre gratin dish. Put about a quarter of the meatballs in the bottom, top with some of the tomato sauce, a few slices of salami, a few dollops of mascarpone and a few slices of mozzarella. Top with fresh lasagne sheets. Repeat 2-3 times, finishing with a layer of tomato and cheeses.
- Transfer to the oven and cook for 30-40 minutes until golden and bubbling on top. Serve the lasagne with a crisp green salad.
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