Ingredients for 5 people:
- 500g Di Martino Lasagna
- 250g ricotta
- 250g minced meat
- 250g mozzarella
- 1 liter tomato puree
- 100g Parmigiano Reggiano
- 5 eggs
- 1 clove of garlic
- Stale bread to taste
- Seed and evo oil to taste
- Salt and black pepper to taste
Preparation
1. Put a pan on the fire with extra virgin olive oil and brown the garlic. Once cooked, remove it and pour the tomato puree. Add a pinch of salt and reduce slowly.
2. On the side, take a bowl and mix the minced meat with the previously moistened stale bread, an egg and a pinch of salt until you obtain a homogeneous mixture. Take the mixture and form very small meatballs. Fry them in plenty of seed oil. Once cooked, remove them from the heat and add them to the tomato sauce. Also add the ricotta and mix everything together.
3. Pour a ladleful of sauce on the bottom of a baking dish, arrange a layer of raw pasta sheets on top. Cover again with the sauce, sliced hard-boiled eggs, grated Parmesan and pieces of mozzarella. Continue forming more layers and remember to cover them with plenty of sauce and a sprinkling of cheese.
4. When you have finished composing the layers, bake at 180°C for about 30 minutes. Once cooked, let it rest for about ten minutes and serve your delicious recipe.