A carrot, half an onion, 1 clove of garlic, a stick of celery, 1 bay leaf, salt and pepper.
For the meatballs:
500 grams of minced meat (1/2 beef and 1/2 crumbled sausage);
1 egg;
150 g of breadcrumbs;
Parsley to taste;
Peanut oil for frying;
50 g of grated cheese (I used pecorino but you can use whatever you like);
Salt, pepper to taste;
For the lasagna:
500 g of egg lasagna;
350 g of drained mozzarella;
5 slices of mortadella:
Grated cheese to taste;
STEP
start by preparing the sauce:
Fry the onion, carrot and finely chopped herbs in oil, add the tomato puree, season with salt and pepper and cook for 30 minutes, stirring occasionally;
Pour the meat into a bowl, add the grated cheese, chopped parsley, egg, grated bread, salt, pepper and chopped garlic;
Once well mixed, form small meatballs;
Then fry them in plenty of oil, then let them dry on absorbent paper and set aside;
Let’s prepare the lasagna pan with the meatballs:
Take a saucepan and bring plenty of salted water to the boil with a spoonful of oil;
Blanch the egg lasagna for 1 minute, drain, immerse in a bowl of cold water and then place on a cotton cloth. (This procedure can be omitted if we are using fresh lasagna);
Pour a little sauce into a baking pan, make a layer of lasagna, pour more sauce, the meatballs that serve to give air to the preparation and prevent the sheets from being compact on top of each other, a sprinkling of grated cheese, the mozzarella and the slices of mortadella;
Repeat the whole process until all the ingredients are used up, finishing with plenty of sauce, meatballs and mozzarella;
Bake in a preheated oven at 180°C for approximately 40 minutes until golden and firm;
