Neapolitan lasagne

PREPARATION

The meatballs are prepared to the size of a “chickpea”. The mixture is prepared for meatballs as usual: with minced meat, breadcrumbs soaked in water, pecorino cheese, crushed garlic, parsley, pepper and salt. Then take a cup of water, put the fingers of one hand and with them wet the palm of the other hand. Then take a minimum amount of dough (to understand how much there is in half a teaspoon) and roll it up with the wet fingers on the wet palm. Wet your hands every two to max three meatballs without drying your hands otherwise you will get dirty only and the meatballs do not come: in this way, they are done in a moment and not bigger than a chickpea or a little more. Fry the meatballs in olive oil and put them to soften in the sauce. Meanwhile roughly chop the mozzarella, hard-boiled eggs, sausage and ricotta. At this point, take the baking dish (greased with olive oil!), Prepare with a layer of ragù, cover the bottom of lasagna. So, a handful of all the ingredients, sown in “zones”. Grated cheese and go, start again taking care not to overlap the “salami area” of one layer to that of others (so ‘for each layer). It goes on until the ingredients are finished, leaving – to cover the last layer – mozzarella a little ‘ragu’ and ricotta cheese and grated cheese. It then cooks at 180-200° C degrees until a beautiful golden crust is formed.