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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.
![Salami and meatball lasagne](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/708425-1-eng-GB_salami-lasagne.jpg)
Try Gennaro Contaldo’s big meatball lasagne too! Warning: it’s for meat-lovers only.
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Serves 6-8
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Hands on time 50 mins, oven time 30 mins
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
- 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.
- Recipe from December 2013 Issue
Nutrition
- 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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