Gino D'Acampo

Traditional Lasagne

Napolina’s delicious lasagne recipe is an absolute classic. Discover it here and treat the whole family to a mouth-watering Italian favourite.

Serves 4


For the Bolognese Sauce:

– 2 tablespoons Napolina Olive Oil
– 1 onion, very finely diced
– 2 celery sticks, very finely diced
– 1 large carrot, very finely diced
– 500g good-quality minced beef
– 4 tablespoons Napolina Double Concentrate Tomato Puree
– 2 x 400g cans Napolina Chopped Tomatoes
– 1 bay leaf

For the Béchamel Sauce:

– 250ml semi-skimmed milk
– A pinch of nutmeg
– 15g butter
– 25g plain flour
– Salt and freshly ground black pepper

For the lasagne:

– 14 sheets Napolina Egg Lasagne
– 35g fresh parmesan


Heat the oil in a large pan and fry the onion, celery and carrot for 5 minutes until soft and starting to colour.

Add the meat to the pan, mix well and fry until brown.

Stir in the tomato purée, chopped tomatoes and the bay leaf. Simmer gently for 1½ – 2 hours until reduced and thickened, stirring occasionally. Once cooked, season with salt and pepper, discard the bay leaf, then remove from the hob.

To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil.

In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and continue to do this until all the milk has been added, whisking continuously.

Preheat the oven to 180C/350F/Gas 4.

Cover the bottom of a lasagne dish with one layer of pasta sheets. Follow this with a layer of Bolognese sauce and then a further layer of béchamel sauce. Repeat this process until all the ingredients have been used up. Grate over fresh parmesan and bake for 30 minutes or until golden brown and completely cooked through.

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