Gennaro Contaldo’s lasagne recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 2 hr
Cooking: 40 min

Nutrition per portion

Calories 762 kCal 38%
Fat 36.7g 52%
  -  Saturates 18.0g 90%
Carbohydrates 55.4g 38%
  -  of which Sugars 12.8g 14%
Protein 53.4g 107%
Salt 1.35g 23%
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  • 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


    • 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.

    • Preheat the oven to 200°C/7400°F-375°F/Gas Mark 6.

    • 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

    • 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.

    • 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).'

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