How To Make Salami and Meatballs Lasagna

This lasagna recipe uses meatballs and salami along with mince, and three cheeses in place of a white sauce. It’s a little bit different, but every bit as delicious as the more well-known version. Your guests will always be impressed by this dish’s tasty twist.

Ingredients (feeds four):

  • 400g minced lamb or beef
  • 100g salami
  • 250g meatballs
  • 500g lasagna sheets
  • 2 tins chopped tomatoes
  • 2 tbsp tomato purée
  • 100g parmesan
  • 250g mozzarella
  • 200g cheddar cheese
  • 1 onion
  • 1 piece of celery
  • 4 garlic cloves
  • 1 tbsp dried herbs
  • Olive oil
  • Salt and pepper
  1. Peel the salami and cut into 1/2cm thick discs. Chop the garlic into small pieces. Chop the onion and celery, then fry them in olive oil in a deep saucepan. Fry for 2-3 mins, then add the garlic and fry for 1 min. Add the minced beef and meatballs and stir until the meat is browned evenly. Add the salami and stir. Pour in the tomatoes and tomato purée, then stir well and cook on a high heat until the mixture starts to bubble. Turn down to a low heat, season with salt, pepper and herbs and simmer for 20 mins.
  2. While the sauce cooks, grate the parmesan and cheddar and slice up the mozzarella.
  3. When the sauce is ready, spoon a layer into the bottom of a large lasagna pan. Add about a quarter of the mixture and make sure it covers the bottom of the pan. Cover the sauce with lasagna sheets, then add the cheeses, distributing them evenly. Repeat twice, then add one last layer of sauce and top this with cheese.
  4. Place in the oven, which should have been pre-heated to 180C, for 30-40 mins. Once the cheese is a golden colour, your lasagna should be ready to eat.