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Salami and meatball lasagne

Published: 30 Nov 13
Updated: 18 Mar 24

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.

Easy
December 2013

Test kitchen approved

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.

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

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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

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.