Ingredients
- 12 oz (340g) lasagne
- 6 oz (170g) lean beef
- 6 oz (170g) lean veal
- 1 0z (30g) raw Italian prosciutto crudo (in 1 chunk)
- 4 tsp (20g) butter
- 1 lb (450g) whole canned tomatoes
- 1 tbsp (15g) tomato paste
- 3 eggs
- 1/2 cup (120ml) dry white wine
- 3 oz (85g) grated parmesan cheese
- 1 scamorza cheese or mozzarella or smoked cheese
- 6 tbsp (90ml) extra virgin olive oil
- salt & pepper
Directions
1. Chop separately the lean beef, veal and ham prosciutto, remove from scamorza cheese the crust, and divide it into small pieces.
2. In a saucepan with 3 tablespoons of oil briefly sauté chopped prosciutto, add the minced beef and brown it on all sides making it brown. Season with a pinch of salt and pepper, pour the white wine and let it evaporate over high heat.
3. Add the chopped tomatoes, tomato paste dissolved in 2 tablespoons of water and cook on medium heat for about 1 hour, stirring occasionally with a wooden spoon.
4. Meanwhile, put 2 eggs in a saucepan, cover with cold water to harden them for 7-8 minutes, cool under cold water, shell and chop coarsely.
5. In a bowl put the chopped lean beef, add the remaining egg, 2 tablespoons freshly grated Parmesan cheese, salt and pepper and mix the ingredients until they are prefect amalgamated.
6. Form into meatballs the size of a hazelnut and brown, a few at a time in a frying pan with the remaining oil. Drain from oil the meatballs and add them to the sauce and cook for 10-15 minutes.
7. In a saucepan, bring plenty of water to a boil, then add salt and cook the noodles few at a time. Drain al dente, a second dip in cold water, drain again and spread on a clean cloth.
8. Into a buttered pan arrange the first layer of lasagne, spread over uniformly, a layer of prepared meat sauce, sprinkle with pieces of scamorza or smoked cheese, a little chopped boiled eggs and a little grated parmesan cheese.
9. Continue with the same procedure until exhaustion of ingredients ending the last layer with sauce.
10. Place the pan in a preheated oven at 375°F (190°C) and bake the lasagna for 20 minutes. Serve hot.
Source: http://www.authentic-italian-pasta-recipes.com/meat-lasagna-recipe.html
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