Nduja Lasagna Salami & Bocconicini

Serves 8-10

Time 1 hour 30 minutes

Ingredients

1kg lasagna sheets, (fresh or dried or instant, follow packet instructions)

500g fresh mozzarella cheese, shredded

200g parmesan, grated

200g bocconcini

Mortadella, thinly sliced

Ham, thinly sliced

Salami, thinly sliced

For the Bolognese Sauce

100g butter

¼ cup extra virgin olive oil

1 onion, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

3 garlic cloves, finely minced

1kg beef mince

200g Ndjula

1kg tomato passata

1 bay leaf

1 tsp sherry vinegar

200ml red wine

200ml port

2 tbsp sugar

Salt and pepper, to taste

1 bunch of basil, roughly chopped

1 bunch of oregano, roughly chopped

For the Béchamel

150g butter

150g plain flour

1L milk

Method

Preheat the oven to 180°C.

For the bolognese sauce, add onion, carrot, celery, garlic, butter, olive oil in a pot with high heat. Stir until the butter has melted, add the ndjula stir for a minute or two, season with salt and pepper. 

Add the mince and stir around, until the meat turns brown. Add the sherry vinegar, port, red wine, sugar and passata. 

Cook for 20 minutes, then stir in chopped basil and oregano.

Heat another pot on medium-high heat and make the béchamel sauce. 

Melt the butter in the pot and add the flour. Add the milk and stir around, little by little, until the sauce has no lumps and is thickened.

To assemble, pour a layer of bolognese sauce at the bottom and spread it evenly, then add a layer of parmesan, mozzarella and bocconcini. In the same layer add drops of béchamel sauce. Add a layer of mortadella, ham, and salami, then place a layer of lasagna sheets. 

Repeat for more layers, then finish with béchamel sauce, parmesan and mozzarella cheese on top. 

Bake for 45 minutes to 1 hour until the top is golden brown.

Serve and enjoy.