Lasagna with ‘Nduja
Lasagna with ‘Nduja



  • 1 tbsp olive oil
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 2 tbsp sundried tomato puree
  • 500g beef mince
  • 4 tbsp nduja
  • 2 chopped tomatoes
  • 400g tin of chopped tomatoes
  • 500ml veg stock
  • A few basil leaves, torn
  • 9 lasagna sheets
  • 200g grated mozzarella
  • 125g ball of mozzarella, torn
  • For the White Sauce
  • 200g crème fraîche
  • 250g mascarpone
  • 50g parmesan, grated
  • Fry the onions and garlic in olive oil for 5 mins, then stir in the tomato puree before adding the mince. Brown the meat for a few mins, then stir in the nduja, canned and fresh tomatoes and stock. Season well, add the basil, and simmer for 1 hour to slightly reduce. Meanwhile, make the white sauce by mixing the ingredients in a bowl with some black pepper.
  • Preheat the oven to 200C. Spread ⅓ of the beef ragu over the base of a baking dish, then layer with 3 lasagne sheets. Add ⅓ of the white sauce, then a handful of grated mozzarella. Repeat to make 3 layers of each, finishing with the rest of the white sauce on top. Add more mozzarella to the top of the lasagna, then cover and bake for 45 mins. Reduce the temperature to 180C, uncover and bake for another 15 mins to get everything bubbling and golden.
2 hrs
6 serving

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