A must in Italian cuisine.
Today I explain how to prepare my grandmother’s version, with meatballs.
- 5 cups (500 grams) of lasagna pasta
- 3 cups of minced meat (veal and pork it’s ok)
- 4 cups of tomato sauce
- 2 cups of béchamel sauce
- 2 cups of mozzarella cheese
- grated Parmigiano Reggiano cheese to taste
- 1 quarter of a celery stalk
- Half a carrot
- Half an onion
- 3 eggs
- 1/4 cup of grated Parmigiano cheese
- 5 tablespoons breadcrumbs
- 1 3/4 seed oil
- extra virgin olive oil to taste
- salt and pepper to taste
To prepare this fantastic lasagna, you need to start with the sauce.
Brown extra virgin olive oil, finely chopped celery, carrot and onion, then add the tomato sauce.
Simmer for at least 1 1/2 hours and remember that it should not be too thick.
While waiting for the tomato sauce to cook slowly, prepare the meatballs.
Mix inside a bowl the ground meat, eggs, salt, pepper, cheese and breadcrumbs for about 5 minutes until all the ingredients are well blended.
Arm yourself with patience and make the patties.
With this amount of mixture you will be able to make about 130 mini meatballs.
Fry them in hot seed oil.
Penultimate step: cut mozzarella or fiordilatte cheese into matchsticks or cubes, make the béchamel (2 cups milk, 2tbsp butter and 1/3 cup of all purpose flour) and grate the cheese.
Preheat the oven to 350 F.
Last step: assembly.
Tomato base, then lasagna layer, followed by béchamel sauce plus tomato, meatballs, a sprinkling of grated cheese, mozzarella and continue in this way making 5 more layers.
Last layer, just meatballs, tomato and grated cheese.
Bake the lasagna for about 30 minutes.