For more exciting lasagne recipes, check out our classic lasagne, mushroom lasagne and fish pie lasagne.


  • 2 handfuls white breadcrumbs
  • 2 tbsp milk
  • 1 red onion, grated
  • 1 clove garlic, crushed
  • 400g pork mince
  • 400g veal mince
  • 1 egg, beaten
  • 1 lemon, zested
  • 100g parmesan, grated plus extra for the top
  • olive oil
  • about 12 sheets fresh lasagne
  • 3 balls mozzarella, thinly sliced


  • 2 cloves garlic, crushed
  • 3 x 400g tins cherry or chopped tomatoes
  • 2 tsp sugar
  • a large bunch basil, chopped


  • STEP 1

    Mix the breadcrumbs, milk, onion and garlic and leave for 10 minutes. Add the pork, veal, egg, lemon and parmesan. Add 1 tsp sea salt and ½ tsp ground pepper. Mix everything together with clean hands and form into small meatballs.

  • STEP 2

    Fry the meatballs in a little olive oil until browned all over. Scoop out the pan then add the garlic for the sauce to the same pan with more oil. Cook for a couple of minutes then tip in the tomatoes and sugar. Bring to a simmer then cook for 15 minutes. Add back the meatballs and some basil and simmer for 5 minutes.

  • STEP 3

    Heat the oven to 190C/fan 170C/gas 5. To assemble the lasagne, put a thin layer of sauce on the bottom of a large rectangular baking dish.

  • STEP 4

    Add a layer of lasagne, 1/3 of the meatballs and ¼ mozzarella in that order. Repeat twice then finish with a layer of lasagne. Spoon over the last bit of tomato sauce to cover then add the last layer of mozzarella and another handful of parmesan. Bake for 40-45 minutes until bubbling and golden (cover loosely with a sheet of foil if it starts to brown too much).


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