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

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Torta Speziata Con Uva E Scorza D'AranciaSpiced Grape Cake With Orange Zest

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

10

Serves

12

Ingredients

Grapes

Main Ingredient
View Recipe

CuccioloneChocolate Ice Cream Sandwich

Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.

12

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Zuppa di castagne e finocchi con salviaChestnut & Fennel Soup With Sage

Italy is the world’s third largest producer of chestnuts and Sicilians love them. Ever since I moved to the UK, I’ve slowly started to associate chestnuts with Christmas, but I must revert to my former thinking – chestnuts can be, and should be, enjoyed all year round. This recipe uses frozen chestnuts so availability will not be an issue.

6

Serves

11

Ingredients
View Recipe

Coppette di anguriaWatermelon Puddings

Watermelon pudding is a traditional dessert from Sicily’s capital, Palermo. It’s usually eaten during the three-day feast of Santa Rosalina in July. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). Although...

6

Serves

7

Ingredients

Watermelon

Main Ingredient
View Recipe

Capesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes

I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...

4

Serves

9

Ingredients

Seafood

Main Ingredient
View Recipe