A ndjua, 3 cheese and kale lasagne recipe that combines nduja salami, beef mince, mascarpone, mozzarella and parmesan to create the ultimate indulgent taste sensation.
Serves 6. Use the scaling buttons below to double or triple the recipe.
- 1 large white onion - finely chopped
- 4 garlic cloves - crushed
- 100g (or 3oz) nduja sausage - chopped into 1cm pieces
- 500g (or 18oz) beef mince
- 400g (or 14oz) chopped tomatoes
- 200ml (or 7fl-oz or 0.85 cups) beef stock
- 200ml (or 7fl-oz or 0.85 cups) red wine
- 1/2 tablespoon - dried oregano
- 1 handful fresh basil leaves - chopped
- 100g (or 3.5oz kale) - washed, stalks removed (see note 1) and roughly chopped
- 40g (or 3 tbsp flour)
- 40g (or 3 tbsp butter)
- 400ml (or 1.7 cups or 14fl-oz milk)
- 250g (or 9oz) mascarpone
- 1 clove of garlic
- 1/2 teaspoon ground nutmeg
- 1/2 tsp salt
- 1 tsp black pepper
Assembling the lasagne:
- 150g (or 5oz) - fresh lasagne sheets
- 300g (or 10.5oz ) - fresh mozzarella - thinly sliced
- 80g (or 3oz) parmesan cheese - grated
- 1/2 tsp black pepper
- Cook the finely chopped onion on a medium heat until soft
- Stir in the crushed garlic and nduja and and cook for 2-3 minutes
- Add beef mince and cook on a high heat until brown
- Stir in chopped tomatoes, beef stock, wine, dried oregano and chopped fresh basil and simmer on a low/medium heat for 50 minutes.
- Meanwhile, make the béchamel sauce by placing a saucepan on a medium heat and adding butter and flour until they form a roux (note 2).
- Add the mascarpone cheese, the garlic clove and half of the milk and stir until the sauce is smooth and thickened.
- Stir in the remainder of the milk, nutmeg, salt and pepper.
- Remove the garlic clove and set aside.
- Chop the mozzarella, grate the parmesan and prep the kale if you haven't already.
- Heat your oven to 180 degrees Celsius/350 degrees Fahrenheit.
- Once the meat sauce is ready (and has been simmering for around 50 minutes) add the kale and cook for a further 5/10 minutes.
- Assemble the lasagne. Add 1/3 meat sauce to the bottom of the lasagne dish followed by 1/3 of the béchamel sauce, top with 1/4 of the thinly sliced fresh mozzarella and add a layer of fresh lasagne sheets. Repeat this 2 times. (note 3)
- Top the lasagne with grated parmesan and the remaining mozzarella and grind 1/2 tsp of black pepper over the top.
- Cook in the oven for 40 minutes and leave to rest for 15-20 minutes before serving (note 4).
- Kale stalks can be tough and chewy so are best removed before cooking
- The roux is ready when butter and flour have incorporated to form a thick and smooth paste
- Scroll up for step-by-step photos of the lasagne assembly process
- Resting the lasagne before eating is crucial for avoiding formless sloppy lasagne and a burnt tongue. Resist temptation!
- Category: pasta
- Cuisine: Italian
- Serving Size: 1
- Calories: 738
- Sugar: 4g
- Sodium: 466mg
- Fat: 50g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 73g
Keywords: njuga lasagne