Salami and meatball lasagne

Salami and meatball lasagne
  • Serves icon Serves 6-8
  • Time icon 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.

Nutrition: For 8

Calories
503kcals
Fat
31.8g (17.8g saturated)
Protein
24.4g
Carbohydrates
30.1g (6.5g sugars)
Fibre
3.1g
Salt
0.9g
Calories
503kcals
Fat
31.8g (17.8g saturated)
Protein
24.4g
Carbohydrates
30.1g (6.5g sugars)
Fibre
3.1g
Salt
0.9g

Ingredients

  • 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

Method

  1. 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.
  2. Add the chopped tomatoes, basil, sugar and red wine vinegar. Simmer for 25-30 minutes, stirring. Taste and season.
  3. 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.
  4. 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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