Gennaro Contaldo's lasagne

(150 ratings)
Gennaro Contaldo's lasagne
Gennaro Contaldo's lasagne
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Gennaro Contaldo's lasagne recipe is a classic Italian lasagne. This recipe from Two Greedy Italians star Gennaro Contaldo is comfort food at its best - and all the vegetables will count towards your 5-a-day which is a bonus. This recipe uses both pork and beef mince which makes it extra meaty and bursting with flavour. The Parmesan cheese adds a kick of flavour which really compliments the tomato based sauce. This recipe serves 4 people and will take around 2hrs and 40 mins to make - and is certainly worth the wait! Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.


  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 300g minced beef
  • 300g minced pork
  • salt and freshly ground black pepper
  • 1 x 400g tin chopped plum tomatoes plus the water from rinsing out the tin
  • 810 sheets of dried egg lasagne
  • 80g Parmesan, freshly grated

For the white sauce:

  • 60g butter
  • 40g plain flour
  • 500ml milk
  • 20g Parmesan, freshly grated

Gennaro says: 'I have used dried lasagna sheets, which I always keep in my store-cupboard, but you can use the fresh ones readily available in supermarkets or home-made if you prefer (though note that they will need less cooking time).'


  1. To make your lasagne heat the oil in a large pan, add the onion and carrot and sweat for a couple of minutes. Add the meats and brown all over. Season with salt. Add the chopped tomatoes and water, lower the heat, cover with a lid and simmer gently for 2 hours, stirring from time to time.
  2. Preheat the oven to 200C/7400F-375F/Gas Mark 6.
  3. To make the white sauce, melt the butter in a small pan on a medium heat. Stir in the flour with either a wooden spoon or small hand whisk to form a paste and stir in a little of the milk. Add the remaining milk gradually, stirring all the time, until it begins to thicken to a creamy consistency. Remove from the heat, add the Parmesan and season with salt and pepper
  4. Line a 22 x 26cm rectangular ovenproof dish with a little of the bolognese. Arrange sheets of lasagne over the top, then more bolognese, a bit of white sauce and some grated Parmesan. Continue to make layers like this until you have finished all the ingredients ending with a topping of white sauce and sprinkled Parmesan.
  5. Cook in the oven for about 3540 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.

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  • 3
(150 ratings)

Your comments

Brian Fox

Really good tasting basic lasagne. Better if you leave overnight and eat next day.

Charlotte Gunn

Love this lasagne. It's really worth making your own white sauce as well. Tasty!

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