Pasta and first courses
Pasta and first courses
Lasagne with tomato sauce
Lasagne with tomato sauce, ricotta, provola and little meatballs: four layers of egg pasta for a family lunch.
From Nonna Adele’s kitchen
- Cooking
- About 50 minutes in the oven
- Resting
- 30 minutes for the pasta dough
Temperatures: 180 °C
LET’S GET COOKING
Method
Knead the flour and eggs into a smooth dough. Cover and leave to rest for 30 minutes.
Roll the pasta out thinly and cut 8 sheets to make 4 layers in a 24 cm square baking dish. Blanch a few sheets at a time in boiling salted water, drain and spread on a clean cloth.
Dice the provola and soften the ricotta with a spoon. Have the sauce and cooked meatballs ready.
Coat the base of the dish with sauce and cover with 2 pasta sheets. Add ricotta, provola, meatballs, Parmigiano and more sauce.
Repeat to make 4 layers, distributing the filling evenly. Finish with sauce and Parmigiano, making sure the pasta edges are well covered.
Cover with foil and bake in a preheated oven at 180 °C for 40 minutes. Uncover and bake for about 10 minutes more, until the top is golden and the pasta tender. Leave to settle before cutting.
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