Lasagne alla napoletana
Instructions
In a saucepan, heat 3 tablespoons of olive oil, insaporitevi for 5 minutes the onion, carrot, celery and crushed garlic, then add the tomato paste.
Adjust salt and pepper, and cook over low heat for about an hour.
In a bowl mix the ground beef, grated cheese, the egg, salt.
With the mixture formed many small balls, slightly brown in a pan with a little oil and butter, mix together tomato sauce.
Hard-boiled eggs cut into rings.
Make the dough and cut into two thin sheets.
Cut them into squares of about ten centimeters and boil in plenty of lightly salted water a few at a time and only for a few minutes.
Gradually they are ready arrange on a wet kitchen towel and squeezed.
Grease a baking dish, sprinkle a layer of dough over distributed a little tomato sauce with meat balls, sliced mozzarella, some washers, hard-boiled eggs.
Then other lasagna, tomato sauce, mozzarella, eggs and so on until exhaustion ingredients.
Finish with a layer of tomato sauce.
Completed by deploying on the surface some butter flakes, cover the pan with aluminum foil or parchment and passed in a preheated oven at 160 degrees for about an hour.
Withdrawn, let stand 10 minutes and serve immediately.
Accompanying wines: Valpolicella DOC, Rosso Piceno DOC, Ischia Per ' e Palummo DOC.
Ingredients and dosing for 6 persons
- For the egg pasta:
- 300 g of flour
- 3 eggs
- For the sauce:
- 300 g of minced beef
- 150 g of mozzarella
- 1 egg
- 4 hardboiled eggs
- 100 cl of tomato paste
- 1 onion
- 1 carrot
- 1 costa of celery
- 1/2 clove of garlic
- Grated cheese
- 3 tablespoons of olive oil
- Butter
- Salt
- Pepper