Lasagne Alla Naples

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 11 ounces plain flour, preferably italian type 00, plus extra for dusting
• 3 eggs, lightly beaten
• salt
• 5 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 1/2 garlic clove, chopped
• 1 3/4 pints tomato passata
• 5 eggs
• 11 ounces minced beef
• 2 ounces parmigiano cheese, freshly grated
• 1 1/2 ounces butter, plus extra for greasing
• 5 ounces mozzarella cheese, sliced
• salt and pepper

Recipe

• 1 prepare the filling:
• 2 heat 3 tablespoons of the olive oil in a saucepan, add the onion, carrot, celery and garlic and cook over a low heat, stirring occasionally, for 5 minutes, then add the tomato passata.
• 3 season with salt and pepper and simmer for about 1 hour.
• 4 meanwhile, boil four of the eggs for 12 minutes, then refresh in cold water, shell and slice.
• 5 mix together the minced beef, parmigiano cheese and remaining egg in a bowl and season with salt.
• 6 shape the mixture into small balls.
• 7 heat 1 oz (25 grams) of the butter and the remaining olive oil in a frying pan, add the meatballs and cook until browned all over, then add them to the tomato sauce.
• 8 prepare the fresh pasta dough:
• 9 sift the flour and a pinch of salt into a mound on a work surface.
• 10 make a well in the center and add the eggs.
• 11 using your fingers, gradually incorporate the flour, then knead for about 10 minutes.
• 12 if the mixture is too soft, add a little extra flour; if it is too firm, add a little water.
• 13 shape the dough into a ball and leave to rest for 15 minutes.
• 14 roll out on a lightly floured surface or use a pasta machine to make two thin sheets.
• 15 cut into 4-inch (10-cm) squares and cook, a few at a time, in plenty of lightly salted, boiling water for a few minutes.
• 16 drain and place on a damp tea towel.
• 17 preheat the oven to 325°f.
• 18 grease a large ovenproof dish with butter, arrange a layer of lasagne on the base and cover with the tomato sauce with meatballs, then the mozzarella and a few slices of eggs, hard-boiled.
• 19 repeat the layers until all the ingredients are used, ending with a layer of tomato sauce.
• 20 dot the top with the remaining butter, cover the dish with foil or baking parchment and bake for about 1 hour.
• 21 leave to stand for 10 minutes before serving.
• 22 serves 6.
• 23 that's it!