Neapolitan Lasagna

Serves: 4 people

Ingredients:
500g packaged Lasagna
500g ricotta cheese
350g mozzarella cheese
3 eggs
2 pork sausages
1 cup grated Parmesan cheese
basil leaves (fresh)
40g butter

Sauce:
350g lean beef (cubed)
500g (2 tins) Italian peeled tomatoes (Roma)
1/2 cup flour
1 onion (chopped)
50ml white wine
70g butter
olive oil
salt & pepper

Method:

1. Cook the chopped onion in a saucepan with olive oil, till golden.

2. Flour the pieces of cubed beef and gently brown them in the saucepan. After this, sprinkle the browned beef with the white wine.

3. Now cook the meat until the wine has evaporated; next add the tomatoes and salt to taste. Cook the sauce over low heat for as long as you can (at least 1 hour). The longer you can cook the sauce the better the results.

4. Once the sauce has cooked long enough, add a couple of fresh basil leaves and keep the sauce hot.

5. Pour the ricotta cheese in a bowl; add 2 tablespoons of hot water and salt and pepper to taste.

6. Mix cheese until it becomes a cream.

7. Cut the mozzarella cheese and hard-boiled eggs into thin slices.

8. Chop the sausages into small pieces and brown them slowly in a saucepan with 75g (3 oz) of butter.

9. In a large pot, bring water to a boil, add salt and cook Lasagna according to the package directions.

10. Drain the Lasagna and one by one, lay them on a dishcloth.

11. Butter a baking dish and layer the bottom with a coating of sauce, then one layer of Lasagna. Next, add a layer of sauce then ricotta, sliced mozzarella, sliced hard boiled eggs and some sausage. Repeat the layers until the pan is full, making sure to finish with layer of Lasagna covered with a thin layer of sauce.

12. Cover the top with a coating of grated Parmesan cheese. Garnish the top with basil leaves and pieces of butter.

13. Bake the Lasagna in a pre-heated, medium heat oven for about 30 minutes. Serve immediately.

Tip: This dish is delicious when served with your favourite Italian white wine.