La Gran Lasagne

For the tomato sauce
125ml olive oil
2 medium onions, coarsely chopped
4 x 400g whole plum tomatoes (tins)
freshly ground sea salt and black pepper
handful fresh basil leaves, torn
For the meatballs
250g minced beef
250g minced pork
4 cloves garlic, finely chopped
3 tablespoons fresh parsley, chopped
1 free-range organic egg, beaten
olive oil, for frying
flour, for dusting

For the lasagna
500g fresh lasagna sheets
200g parmesan cheese, grated
4 free-range organic eggs, hard-boiled
200g ricotta
200g mini mozzarella balls, sliced

Bring the eggs to the boil in cold water and boil hard for 8 minutes.

Add the olive oil to the pan and fry the onions slowly.

Season the tomato sauce with sea salt & pepper and keep warm.

While the sauce thickens you make small meatballs

These are the ingredients for the meatballs

Add egg and garlic to the ground beef.

Knead it by hand until all is well combined.

Roll into balls the size of a walnut.

Lightly sift flour over the meatballs.

Heat the skillet with oil and fry the meatballs.

Fry the meatballs until they are nicely browned and cooked through

Then you build the layers but first the preparation

Keep the meat balls warm.

Peel and slice the eggs.

Cut the mozzarella balls.

Grate the Parmesan cheese.

Spread some tomato sauce on the bottom and place lasagna sheets in it.

On top tomato sauce again. parmesan cheese, meat balls and sliced egg.

On top of that spread lasagne sheets again with tomato sauce and parmesan on top.

Preheat the oven to 200°C

Then again egg and meatballs, sprinkle with mozzarella and ricotta.

End with sauce, parmesan and mozzarella and cover with foil.

Bake the lasagna for 30 minutes and then remove the foil.

Allow the piping hot lasagna to cool for a brief moment.

Serve the lasagna with a green salad and extra grated cheese

Buon appetito!