Carneval Lasagna riccia

  • 1
    Difficulty


Preparation

Finely slice the mozzarella cheese and put it aside. Peel and finely slice the onion with the ham fat, then slice the carrot and the celery.Put this mixture in a terracotta pan with 3 tbsp of olive oil by adding the loin after a short while.After few minutes sprinkle the mixture with wine and, once evaporated, add the tomato puree; season with salt and simmer.Once the loin is cooked, cut it into half piece, mince it and mix it with one egg and 2 spoonfuls of grated parmesan; mix well and make very small meatballs.Then deep fry them in a plenty of warm extra virgin olive oil. In the mean time cook the peeled and crumbled sausage in a small pan with 1 tbsp of oil.Sift the ricotta into a bowl, add one egg and 3 tbsp of grated parmesan; add salt and mix well.Cook the Lasagne in plenty of boiling salted water with 2 tbsp of oil for 4 minutes, drain and rinse them in cold water; drain them again and arrange them on a clean tea towel.Grease with 2 tbsp of oil a pyrex dish place, place a layer of Lasagne and alternate it to a layer of ricotta, then a layer of loin, sauce, sliced mozzarella, the sausage and a few meatballs.Repeat this process until the ingredients are over. Put the pyrex into a preheated oven at 200 °C for 20 minutes, remove from the oven and serve.