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The big meatball lasagne

Name: The big meatball lasagne
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 150g parmesan, grated; 250g ricotta; 250g cooking mozzarella, roughly chopped (see tip); 250g fresh lasagne sheets; 8 parma ham slices, torn; 10 salami slices, cut into 1cm strips; For the tomato sauce; 120ml extra-virgin olive oil; 2 onions, finely chopped; 3 garlic cloves, chopped; 4 x 400g tins plum tomatoes; 2 handfuls fresh basil leaves, roughly torn; Good pinch caster sugar, if needed; For the meatballs; 200g British beef mince; 200g British free-range pork mince; 2 garlic cloves, crushed; 3 tbsp finely chopped fresh flatleaf parsley; 1 medium free-range egg, beaten; Olive oil for frying; Plain flour for dusting

By: Gennaro Contaldo

Published: 26 Jan 16
Updated: 18 Mar 24

Gennaro Contaldo shares his recipe for his Neapolitan family’s meatball lasagne, which was served on special occasions.

And because we think you deserve the best, we’ve rounded up our 15 best-ever lasagne recipes for every occasion.

Easy
December 2015

Test kitchen approved

Serves 8
Hands-on time 50 min, oven time 40 min plus resting

Gennaro Contaldo shares his recipe for his Neapolitan family’s meatball lasagne, which was served on special occasions.

And because we think you deserve the best, we’ve rounded up our 15 best-ever lasagne recipes for every occasion.

Freezable

Nutrition: per serving

Calories: 606kcals
Fat: 39.8g (16.2g saturated)
Protein: 35.5g
Carbohydrates: 25.1g (6.9g sugars)
Fibre: 2.9g
Salt: 1.6g

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Ingredients

150g parmesan, grated
250g ricotta
250g cooking mozzarella, roughly chopped (see tip)
250g fresh lasagne sheets
8 parma ham slices, torn
10 salami slices, cut into 1cm strips

For the tomato sauce

120ml extra-virgin olive oil
2 onions, finely chopped
3 garlic cloves, chopped
4 x 400g tins plum tomatoes
2 handfuls fresh basil leaves, roughly torn
Good pinch caster sugar, if needed

For the meatballs

200g British beef mince
200g British free-range pork mince
2 garlic cloves, crushed
3 tbsp finely chopped fresh flatleaf parsley
1 medium free-range egg, beaten
Olive oil for frying
Plain flour for dusting

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Method

For the tomato sauce, heat the olive oil in a large frying pan, then add the onions and garlic and cook gently for about 10 minutes until softened but not coloured. Add the tomatoes, season with salt and pepper and bubble over a high heat, uncovered, for 25-30 minutes until reduced, stirring occasionally. Add the basil, taste the sauce, then add the sugar if it needs it. Cook for 2 minutes, taste and season. Mix the cheeses in a bowl and set aside.
Meanwhile, make the meatballs. Combine all the ingredients, except the oil and flour, in a mixing bowl and season. Shape into about 20 balls the size of walnuts. Heat a good glug of olive oil in a large frying pan over a medium-high heat. Dust the meatballs with flour, then fry (in batches if necessary) until golden all over. Drain on kitchen paper.
Heat the oven to 200°C/180°C fan/ gas 6. Spread a layer of the tomato sauce over the base of a 3 litre baking dish. Top with a layer of lasagne sheets, then spoon over more sauce. Sprinkle with a third of the cheese mixture, half the meatballs and half the ham and salami. Top with pasta, more sauce, half the remaining cheese and the rest of the meat. Finish with a layer of pasta sheets, sauce and cheese.

Cover with foil and bake for 30 minutes, then uncover and cook for a further 10 minutes until golden. Stand for 5 minutes, then serve.

Recipe from December 2015 Issue

Nutrition

Nutrition: per serving

Calories: 606kcals
Fat: 39.8g (16.2g saturated)
Protein: 35.5g
Carbohydrates: 25.1g (6.9g sugars)
Fibre: 2.9g
Salt: 1.6g

delicious. tips

Use firm cooking mozzarella blocks. The fresh balls can make the dish watery.
Make up to the end of step 3 and keep covered in the fridge for up to 3 days, or in the freezer for up to 1 month. Cook from frozen, covered in foil, adding 20 minutes to the oven time.