Gino Lasagne Recipe

Explore the heart of Italian cuisine with Gino D'Acampo's Lasagne di Mamma, a recipe that brings the warmth of Naples into your kitchen. This lasagne, deeply rooted in Gino's family tradition, promises a taste of Italy with every bite, featuring homemade pasta, a rich meat sauce, and creamy béchamel.

Cultural or Historical Context Gino D'Acampo, a renowned chef born in Torre del Greco, Naples, shares this cherished recipe passed down from his mother. It embodies the essence of Italian home-cooking, focusing on fresh ingredients and simple preparation. The lasagne is a testament to Gino's love for his heritage and his mission to make Italian cuisine accessible to all​​​​.

Ingredients List for the Lasagne di Mamma

• For Homemade Egg Pasta Dough:
  • 300g white flour, type 00
  • 3 medium-sized eggs
  • ½ teaspoon fine salt
  • 1 tablespoon extra virgin olive oil
• For the Lasagne:
  • 12 fresh lasagne sheets (approximately 10x18cm each)
  • 500g minced beef
  • 5 tablespoons olive oil
  • 1 large carrot, peeled and grated
  • 1 onion, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 700ml Passata (sieved tomatoes)
  • 1 tablespoon tomato purée
  • 2 glasses of Italian dry red wine
  • 10 basil leaves
  • 100g freshly grated Parmesan cheese
  • 50g salted butter, cold and cut into 1cm cubes
  • Salt and pepper to taste
• For the Béchamel Sauce:
  • 100g salted butter
  • 100g plain flour
  • 1 litre full-fat milk, cold
  • ¼ teaspoon freshly grated nutmeg​​.

Preparation Instructions

1. Start with making the homemade egg pasta dough by mixing flour, eggs, salt, and olive oil. Knead to form a soft dough and let it rest.
2. For the meat sauce, sauté onions, carrot, and celery in olive oil. Add minced beef, cooking until browned, then incorporate wine and Passata, simmering to develop the flavors.
3. Prepare the béchamel sauce by melting butter, mixing in flour, and gradually adding milk until thickened. Season with nutmeg, salt, and pepper.
4. Assemble the lasagne by layering béchamel sauce, pasta sheets, meat sauce, and Parmesan cheese in a baking dish. Repeat the layers and top with béchamel and Parmesan.
5. Bake in a preheated oven until golden and crispy. Allow to rest before serving to enhance the flavors and texture​​.

Storage and Reheating Refrigerate the lasagne in an airtight container for up to 3 days. Reheat in the oven covered with foil at 180°C until heated through. For individual servings, microwave portions are covered with a microwave-safe lid.

Nutritional Information Per 100g, this lasagne provides approximately 153kcal, 7.9g fat (of which 3.8g are saturated), 11g carbohydrates (4.9g sugars), 1.9g fiber, 8.4g protein, and 1.0g salt​​.

FAQ about Gino's Lasagne Recipe

• Can I use store-bought pasta sheets? Yes, if homemade pasta isn't an option, you can use high-quality store-bought fresh lasagne sheets.
• Can I freeze the lasagne? Yes, assemble the lasagne without baking, cover well, and freeze. Thaw in the refrigerator before baking.
• What can I substitute for red wine in the meat sauce? You can use beef broth or grape juice with a tablespoon of vinegar to mimic the acidity of the wine.

Enjoy the authentic taste of Italy with Gino D'Acampo's beloved lasagne recipe, a dish that celebrates family, tradition, and the simple pleasures of homemade Italian cuisine.

For more details on Gino D'Acampo's recipes and his culinary journey, visit his official website​​.