Gennaro Contaldo's lasagne recipe

(1342 ratings)

Make a classic Italian lasagne with this recipe from Two Greedy Italians star Gennaro Contaldo. Comfort food at its best - and all the vegetables will count towards your 5-a-day

Preparation Time2 hours
Cooking Time40 mins
Total Time2 hours 40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories762 Kcal38%
Sugar12.8 g14%
Fat36.7 g52%
Saturated Fat18.0 g90%
Salt1.35 gRow 4 - Cell 2
Protein53.4 g107%
Carbohydrates55.4 g21%
Salt1.35 gRow 7 - Cell 2

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
  • 8–10 sheets of dried egg lasagne
  • 80g Parmesan, freshly grated

For the white sauce:

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




  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 200°C/7400°F-375°F/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 35–40 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.
Top Tip for making Gennaro Contaldo's lasagne

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).'

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies