My Mother’s Lasagne
Lasagne di Mamma

About This Recipe

Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my lasagne di mamma for you to enjoy.

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It’s a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

TwitterFacebook

8

Serves

18

Ingredients

Beef

Main Ingredient

Meat Dishes

Type

Ingredients

  • 12 fresh lasagne sheets, each about 10 x 18cm
  • 50g freshly grated parmesan cheese
  • 50g cold salted butter, cut into 1cm cubes
  • to taste salt and pepper

For the béchamel sauce

  • 100g salted butter
  • 100g plain flour
  • 1 litre cold full-fat milk
  • 50g freshly grated parmesan cheese
  • ¼ freshly grated nutmeg

For the meat sauce

  • 5 tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 1 large carrot, peeled and grated
  • 1 celery stick, finely chopped
  • 500g minced beef or lamb
  • 2 glasses italian dry red wine
  • 1 x 700ml bottle passata (sieved tomatoes)
  • 1 tablespoon tomato purée
  • 10 fresh basil leaves

Weight Converter

Found in This Book

Feast your eyes on the finest lasagne di mamma! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

First make the meat sauce. Heat the olive oil in a large saucepan over a medium heat and fry the onion, carrot and celery for 5 minutes, stirring occasionally with a wooden spoon.

Add the minced beef and continue to cook for a further 5 minutes, stirring constantly, until coloured all over. Season with salt and pepper and cook for 5 more minutes.

Pour in the wine, stir well and cook for 5 minutes until the alcohol has evaporated. Add the passata, tomato purée and basil, then lower the heat and cook, uncovered, for 1 hour, stirring occasionally, until you get a beautiful rich sauce. Taste and season after about 30 minutes.

Preheat the oven to 180ºC/gas mark 4.

Meanwhile, to make the béchamel sauce, melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute until it becomes light brown in colour. Gradually whisk in the milk, lower the heat and cook for 10 minutes, whisking constantly. Once thickened, stir in the Parmesan and nutmeg. Season with salt and pepper and set aside to slightly cool.

Spread a quarter of the béchamel sauce in the bottom of a deep ovenproof dish measuring about 30 x 25cm. Lay 4 lasagne sheets on top and, if necessary, cut them to fit the dish.

Spread half the meat sauce over the pasta, then top with a third of the remaining béchamel sauce. Lay 4 more sheets of lasagne on top and cover with the remaining meat sauce. Spread half the remaining béchamel sauce on top. Arrange a final layer of lasagne sheets over the sauces, then gently spread the rest of the béchamel on top, making sure that you completely cover the pasta.

Sprinkle with the Parmesan and cubed butter. Finally, grind some black pepper over the top.

Cook in the bottom of the oven for 30 minutes, then place the dish in the middle of the oven, raise the temperature to 200ºC/gas mark 6 and cook for a further 15 minutes until golden and crispy all over. Set the dish aside to rest for 10 minutes before serving.

Once you’re done, simply sit back and enjoy your lasagne di mamma and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Orecchiette with Broccoli, Garlic and Chilli

View Recipe

Next Recipe

Italian Sausages with Braised Lentils

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Bruschetta Fai Da TeBuild Your Own Beef Bruschetta

Half the pleasure of food is being able to enjoy it with your friends and family. I love dishes that can be placed in the centre of the table so that everybody can help themselves. It's the most social form of eating and it means I'm not stuck in the kitchen! This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that.

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

Creamy chocolate rice pot with raspberries and almondsRisotto al Cioccolato

This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very...

2

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Focaccia ripienaStuffed Focaccia with Black Olives, Spinach and Mozzarella

I love this bread; it’s almost a meal in itself and could almost pass for a pizza with all the flavours I have put inside. You can be as creative as you like here and add in almost anything but the melted cheese with the strong flavour of the olives works perfectly with the spinach. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Orecchiette con cime di rapeOrecchiette with Broccoli, Garlic and Chilli

I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Banane Al CaramelloSticky Banana and Chocolate Tart

What a fantastic way to end a meal. So far, I don’t think I’ve met anyone, especially children, who doesn’t like this recipe. I promise you that once you’ve made this dish and realise how easy it is to do, it will become a favourite. My tip would be to make sure that you bake the tart in the middle of a preheated oven to avoid the pastry burning. If you have to, you can replace the bananas...

6

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Fragole, Amaretto e MandorleStrawberries and Almonds with Amaretto Liqueur and Greek Yoghurt

Strawberries are on sale in supermarkets all year round but more often than not, the flavour isn't good unless they are in season. This recipe is perfect for those months when the berries are lacking their full taste and sweetness, as the Amaretto and honey add that extra something the fruit needs. This is a lovely refreshing dessert that will look really impressive if served in cocktail glasses.

4

Serves

6

Ingredients

Strawberries

Main Ingredient
View Recipe