Add a layer of lasagne, 1/3 of the meatballs and ¼ mozzarella in that order. Repeat twice then finish with a layer of lasagne. Spoon over the last bit of tomato sauce to cover then add the last layer of mozzarella and another handful of parmesan. Bake for 40-45 minutes until bubbling and golden (cover loosely with a sheet of foil if it starts to brown too much).
Ingredients
- white breadcrumbs 2 handfuls
- milk 2 tbsp
- red onion 1, grated
- garlic 1 clove, crushed
- pork mince 400g
- veal mince 400g
- egg 1, beaten
- lemon 1, zested
- parmesan 100g, grated plus extra for the top
- olive oil
- fresh lasagne about 12 sheets
- mozzarella 3 balls, thinly sliced
SAUCE
- garlic 2 cloves, crushed
- cherry or chopped tomatoes 3 x 400g tins
- sugar 2 tsp
- basil a large bunch, chopped
Method
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Step 1
Mix the breadcrumbs, milk, onion and garlic and leave for 10 minutes. Add the pork, veal, egg, lemon and parmesan. Add 1 tsp sea salt and ½ tsp ground pepper. Mix everything together with clean hands and form into small meatballs.
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Step 2
Fry the meatballs in a little olive oil until browned all over. Scoop out the pan then add the garlic for the sauce to the same pan with more oil. Cook for a couple of minutes then tip in the tomatoes and sugar. Bring to a simmer then cook for 15 minutes. Add back the meatballs and some basil and simmer for 5 minutes.
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Step 3
Heat the oven to 190C/fan 170C/gas 5. To assemble the lasagne, put a thin layer of sauce on the bottom of a large rectangular baking dish.
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Step 4
Add a layer of lasagne, 1/3 of the meatballs and ¼ mozzarella in that order. Repeat twice then finish with a layer of lasagne. Spoon over the last bit of tomato sauce to cover then add the last layer of mozzarella and another handful of parmesan. Bake for 40-45 minutes until bubbling and golden (cover loosely with a sheet of foil if it starts to brown too much).
Nutritional Information
- Kcals 501
- Fat 23.8g
- Carbs 31.4g
- Fibre 2.7g
- Protein 40.6g
- Salt 2.4g
