Fresh Mozzarella Cheese Ball (3)
into cubes and put them to the side. Put the saucepan on medium heat and once it warms, add
Extra-Virgin Olive Oil (as needed)
Fresh Basil Leaves (2)
. Let this simmer for a few minutes, then add the
Tomato Passata (4 cups)
. Stir the sauce using a wooden spoon and leave to cook for about half an hour.
Place a medium size fry pan on medium heat and add
Extra-Virgin Olive Oil (to taste)
. Once this has begun to warm up, add in
Pork and Veal Mix (1.3 lb)
, breaking it down with a fork. Sprinkle
Salt (to taste)
into the mincemeat and keep breaking it up. Let this cook for a few minutes or until brown.
Once the sauce and mince have each started to cool, you can commence assembling the lasagna. Before you start assembling the lasagna, preheat your oven to 350 degrees F (180 degrees C).
Line the baking tray with
Butter (to taste)
using a single cube to spread it all over.
In a separate bowl, crack
and whisk well. Then, add 2 pinches of
Salt (to taste)
Milk (3 Tbsp)
. Mix once again.
Line the bottom of the baking tray with
. Then, line the sides of the tray with another set of crepes, making half cover the side of the tray, and the other half should then fold over the edge.
Sprinkle lots of mozzarella onto the bottom of the baking tray, then add a few large spoonfuls of tomato sauce. Add some mincemeat to this layer, sporadically. Next, add a generous amount of grated
Parmigiano-Reggiano (2 cups)
. Dip a crepe into your egg-milk mix that was prepared earlier and then let the excess drain off. Place this crepe on top of the first layer of meat and repeat.
Repeat these steps until all your crepes are finished. Once you have reached the final layer, fold the crepes that were over the edge, back on top of the lasagna, covering it up nice and tightly.
Spread some more tomato sauce on top along with some more cheese. Cut up to 6 slits through the lasagna using a sharp knife and pour a small amount of the egg slash milk mix into each one. This helps the lasagna recipe to cook through really well. Cook the lasagna in the oven for 1 hour.
Let it rest for just a minute or two, and then cut up as many slices as you like to share with family, friends, and by now, your own hungry belly!