Ingredients
225g lean beef, finely minced
175 g Parma ham, finely minced
1 small onion, peeled and grated
2 tbsp chopped fresh sage
1 garlic clove, peeled and crushed
salt and freshly ground pepper to taste
2 egg yolks
oil for frying
900 ml bechamel sauce Bechamel Sauce
175 g Mozzarella or Bel Paese cheese, diced
225 g lasagna
2 tbsp grated Parmesan Cheese
Method
Preheat the oven to 200° Gas 6
1) mix the minced meats with the onion, sage, garlic,salt and pepper to taste, and the egg yolks, form into small meatballs, about the size of a large olive
2) shallow fry the meatballs in the oil until lightly browned, drain on paper towels
3) mix the bechamel sauce with the diced cheese
4) cook the lasagna in boiling salted water until al dente, drain, rinse in cold water, spread on clean tea towel and pat dry
5) butter a 20 cm 8 inches square ovenproof dish, at least 3.5 cm deep, put a little bechamel sauce in the bottom of the dish , add a layer of lasagna, a few meatballs and a little more of the sauce, continue with alternate layers of lasagna, meatballs and sauce, finishing with a layer of sauce,finishing with the Parmesan cheese.
6) bake for 35 minutes.
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