Nduja lasagne
Contains pork – recipe is for non-Muslims/non-pork eaters.
Update a classic lasagne with the help of nduja which brings extra richness to a family favourite. Enjoy with a fresh green salad on the side
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Prep:20 mins
Cook:1 hrs 45 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 868
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fat 66g
-
saturates 38g
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carbs 29g
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sugars 0g
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fibre 3g
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protein 37g
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salt 1.5g
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped or grated
- 2 tbsp sundried or regular tomato purée
- 500g beef mince
- 4 tbsp nduja
- 2 large tomatoes, chopped
- 400g can chopped tomatoes
- 500ml vegetable stock
- 1 basil sprig, leaves picked and torn
- 9 dried lasagne sheets
- 200g grated mozzarella or cheddar
- 125g ball mozzarella, torn
- 200g crème fraîche
- 250g mascarpone
- 50g grated parmesan, plus extra to serve
Method
Heat the olive oil in a large pan over a medium heat and fry the onions and garlic for 5-6 mins until slightly softened. Add the tomato purée and stir. Add the beef mince, breaking it up with the back of spoon, and brown for a few minutes. Stir in the nduja, fresh and canned tomatoes, and the stock. Season with salt, black pepper and 1 tsp sugar. Add the basil, then bring to a simmer and cook for 45 mins-1 hr until slightly reduced.
To make the white sauce, mix together the crème fraîche, mascarpone, parmesan and a good grinding of black pepper in a bowl.
Heat the oven to 200C/180C fan/ gas 6. Spread a third of the beef ragu over the base of a rectangular baking dish (ours was 25 x 18cm), then layer in three lasagne sheets. Spoon on a third of the white sauce, then add a handful of grated mozzarella or cheddar. Repeat to make three layers of each, finishing with the remainder of the white sauce. Top with mozzarella and more grated parmesan, if you like.
Cover and bake for 45 mins, then uncover, reduce the oven temperature to 180C/160C fan/gas 4, and bake for 15-20 mins more until the cheese is bubbling and golden.
