Fire up the oven for this chic twist on a classic comfort food recipe
Serves 6
1. Preheat the oven to 180°C. Make the tomato sauce by frying the onions, garlic, pepper and salt in the olive oil and when soft add the tinned tomatoes and basil. Bring to the boil, then simmer for 30 to 40 minutes. Stir frequently, breaking up the tomatoes with a wooden spoon.
2. Mix all the ingredients for the meatballs together in a bowl. Roll into marble sized balls (wet hands may help).
3. Boil the eggs and meanwhile fry the meatballs and prosciutto lightly in olive oil and drain them on kitchen paper. When the eggs are hard bolied, crack the shells and drop into cold water to stop blue rings from appearing.
4. Cook the pasta half way, drain and let cool, covered with a little olive oil. Mix together the cheeses. Shell the eggs and chop them into rough pieces.
5. In a large lasagne dish, put a small layer of tomato sauce followed with the lasagne sheets, cover with some more of the tomato sauce. Scatter over some of the meatballs, chopped eggs, Parmigiano-Reggiano cheese, Parma ham and mozzarella. Continue to build the lasagne in layers until it fills the dish, finishing with a layer of tomato sauce and Parmigiano-Reggiano cheese. Bake for about 40 minutes or until golden brown and bubbling. Serve with mixed, dressed salad leaves.
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