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Ricotta and Salami Lasagne


1 onion, finely chopped
1 tablespoon olive oil
75g Henderson’s Italian Salami, chopped
1 carrot, diced
1 celery stalk, chopped
500g tomato pasta sauce
2 tablespoons chopped basil, plus extra to serve
375g lasagne sheets
400g soft ricotta
1 1/2 cup grated mozzarella
60g butter, chopped
1/4 cup plain flour
2 cups milk
2/3 cup grated parmesan


Step 1

Preheat the oven to 180 degrees C. Sauté onion in oil for 3-4 minutes until tender. Add salami, carrot and celery, then cook for a further 4-5 minutes.

Step 2

Stir in tomato pasta sauce and chopped basil. Simmer for 10 minutes.

Step 3
For the white sauce: In a pot, melt the butter. Add flour and cook, stirring for 1 minute. Remove from heat and mix in the milk. Stirring, until thickened. Remove from heat and stir in parmesan. Season with salt and pepper. This should have a creamy consistency.

Step 4
Line dish with lasagne sheets in a single layer. Spread quarter salami mixture over, then quarter ricotta, half the white sauce and quarter mozzarella.

Step 5

Repeat lasagne, salami, ricotta and cheese layers. Finish with lasagne, white sauce and cheese. Bake for 45 minutes. Garnish with basil leaves and serve.

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