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Calabrian lasagne
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Layer lasagna with flavorful fillings for a simple Southern twist - no bechamel needed.
Ingredients:
  • 3 garlic cloves, finely chopped
  • 500g pork and veal mince
  • 185ml (3/4 cup) red wine
  • 690g btl passata
  • 20.00 ml chopped fresh rosemary leaves
  • Pinch of dried chilli flakes, optional
  • 9-12 dried lasagne sheets
  • 4 hard-boiled eggs, coarsely chopped
  • 250g thinly sliced smoked ham, coarsely torn
  • 250g (2 1/2 cups) coarsely grated mozzarella
  • 375ml (1 1/2 cups) water
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • In a large saucepan, heat oil over medium heat. Saute onion and garlic, stirring occasionally, until soft, about 8 minutes. Turn up the heat to high. Add the mince and cook, stirring, until browned, about 8 minutes. Pour in the wine and simmer until almost evaporated, about 1 minute. Stir in passata, rosemary, and chilli flakes. Let it simmer for 5 minutes. Season to taste.
  • 1. Preheat the oven to 180C and generously grease a 19 x 26cm ovenproof dish. 2. Spread 1/3 cup of mince mixture evenly over the base of the dish. 3. Layer 3-4 lasagne sheets on top, slightly overlapping. 4. Add one-third of the remaining mince mixture on top of the lasagne sheets. 5. Sprinkle one-third of the egg and ham over the mince. 6. Cover with 1 cup of mozzarella cheese. 7. Repeat the layering process with half of the remaining lasagne sheets, mince mixture, egg, ham, and mozzarella. 8. Finish with a final layer of lasagne sheets, mince mixture, egg, ham, and mozzarella. 9. Pour water over the top and sprinkle with parmesan cheese. 10. Cover the dish with baking paper and foil, then bake for 40 minutes. 11. Remove the foil and paper and bake for an additional 10-15 minutes until golden brown. 12. Allow the dish to rest for 10 minutes before serving.

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