Northern Italian pork and beef lasagne with egg and ham
Ingredients
- 250g pork mince
- 250g beef mince
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 40g tomato paste
- 400g diced tomato
- 500g tomato passata
- 8 fresh lasagne sheets
- 500g ricotta cheese
- 3 eggs
- ½ cup parmesan cheese, grated
- 6 eggs
- 12 slices Australian leg ham
- 1 cup mozzarella cheese, grated
Method
- Preheat oven to 180°C. Heat oil in a large saucepan and brown the pork and beef mince well. Add onion, garlic and tomato paste. Cook for two minutes.
- Add diced tomatoes and tomato passata. Season to taste. Reduce heat and simmer for 20 minutes. Remove from heat.
- Combine ricotta, 3 eggs and parmesan cheese.
- Spoon a third of the meat sauce into the base of a 30cm x 15cm deep baking dish. Top with 2 sheets of lasagne overlapped to fit the dish.
- Spread a third of the ricotta cheese mix over the pasta, then top with another third of the meat sauce, then pasta sheets, then again with ricotta.
- Break 6 eggs over the ricotta. Place folds of ham over eggs and top with pasta. Spread over remaining meat sauce, then remaining ricotta. Finish with mozzarella.
- Bake in pre-heated oven at 170°C for 45 minutes. Cool for 15 minutes, then serve.
Thank you to www.pork.com.au for this delicious recipe.
