Ingredients
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4 Medium Egg
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peeled and chopped 1 Medium Onion
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a clove Garlic
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1 teaspoon Sea Salt
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500g Minced Beef
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¼ cup Red Wine
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1 litre Tomato Passata
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1 litre Water
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2 balls Mozarella
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6 Lasagna sheets
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400g thinly slices Ham
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¼ cup Grated Parmesan Cheese
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2 Bay Leaves
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1 teaspoon Dried Oregano
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1 teaspoon Dried Basil
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a pinch Sugar
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1 Beef Stock
Directions
Steps
|
1
Done
|
Preheat oven to 200°C |
|
2
Done
|
Put the eggs into a pan of warm water, bring it to boil and let it boil for 7 minutes. Pour off the water and filled pan with cold/ice water until eggs are cool enough to peel. |
|
3
Done
|
In large heavy based pan- casserole pan, warm the oil then add onion, garlic saute until fragrant, add bay leave, oregano, basil then ground beef until turned brown color. |
|
4
Done
|
Add wine then the passata, pouring the water into the empty passata bottle and swilling it out into the pan, Oxo cube and pinch of sugar. Bring it to a bubble then put the lid on and simmer it in low heat for 10 min or until the sauce is thicken, then turn it off. |
|
5
Done
|
Peel and finely slice the eggs with eggs slicer and also finely slice mozzarella. |
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6
Done
|
Prepare a lasagna dish, grease it with olive oil or butter. I’m using 9x13x2 inches dish. |
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7
Done
|
First, put a ladleful of runny meat sauce into the bottom of the lasagna dish to line the base, then arrange a layer of lasagna sheets, using about quarter of them on top to cover the sauce. |
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8
Done
|
Add another ladleful of meat sauce, just to wet the sheets then add a layer of ham slices, using up a third of them, before dotting with a third of the egg and mozzarella slices. |
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9
Done
|
Now add second layer of lasagna sheets, then a couple of ladleful meat sauce, followed again by a third of the ham, eggs then mozzarella slices. |
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10
Done
|
Repeat with further layer of lasagna sheets, another 2 ladleful of meat sauce, then add remaining ham, egg and mozzarella slices before topping with a final layer of lasagna sheets. |
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11
Done
|
Pour the remaining sauce over the top, sprinkle with the parmesan and cover with foil, make sure the edge is sealed and cook in pre heated oven for 1 hour. |
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12
Done
|
When the hour is up, remove the foil, to reveal the top layer runkled like shar pei made of pasta, and push a knife point through the lasagna to check is it soft. If not, re-cover it and return to the oven for about 10 minutes then let it stand uncovered out of the oven for 20 minutes before serving. |
