Salami and meatball lasagne

  • Portion size: Serves 6-8
  • Hands on time 50 mins, oven time 30 mins
  • Difficulty: easy

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.

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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
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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.
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  5. Transfer to the oven and cook for 30-40 minutes until golden and bubbling on top. Serve the lasagne with a crisp green salad.

Nutrition

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