- 500 gr. Lasagne pasta
- 1/2kg mixed beef and pork (minced)
- 70gr prosciutto cotto (cooked ham)
- 300gr mozzarella
- 100gr parmesan and pecorino cheese (grated)
- Onion, oil, “passata” (tomato puree) for the sauce
Fry the onion with oil, add “passata” and cook for 30 minutes to make tomato sauce.
In the meantime, make very tiny meatballs using the mixed beef and pork and fry in sunflower/vegetable based oil.
In a large baking dish, cover the base with a layer of sauce, then pasta, then a layer of sauce, add mozzarella, prosciutto and grated pecorino.
Continue to layer. Cook in the oven for approx 40 mins at 190°.
(Veggie version: omit the meat and add a little béchamel sauce when layering)