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Calabrian lasagne
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Calabrian lasagne made easy with egg instead of bechamel for a rich and meaty twist.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 3 large garlic cloves, crushed
  • 4 sprigs fresh thyme, plus extra, to serve
  • 750g pork and veal mince
  • 185ml (3/4 cup) red wine
  • 1L tomato passata
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 18 (about 300g) dried lasagne sheets
  • 400g shaved ham
  • 8 eggs, hard-boiled, peeled, sliced
  • 600g mozzarella, thinly sliced
  • 70g (1 cup) finely grated parmesan
  • Salad leaves, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat the oil. Sauté the onion until soft, about 5 minutes, then add the garlic and thyme. Cook for 1 minute until fragrant. Brown the mince for 5 minutes, breaking up any lumps. Pour in the wine and simmer for 2-3 minutes to reduce. Stir in the passata and stock, bring to a simmer, and cook for 15 minutes until slightly thickened. Remove thyme stalks before serving.
  • - Preheat the oven to 180C/160C fan forced. - Spread 1 cup of the mince mixture evenly on the base of a 7cm-deep, 22 x 32cm ovenproof dish. - Layer one-third of the lasagne sheets slightly overlapping. - Add one-third of the mince mixture, ham, egg, and mozzarella on top. - Repeat the layers, finishing with a final layer of mozzarella on top.
  • Evenly drizzle 1 cup of water over the lasagne. Cover with baking paper, then foil, and bake for 40 minutes.
  • Uncover the lasagne, sprinkle with Parmesan, and bake for 30-35 minutes until golden on top. Garnish with fresh thyme sprigs and serve with salad leaves.

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