Lasagna per le feste

Lasagna per le feste

Suggested material offered in store


1 1/2 to 2 lbs of  homemade fresh lasagna pasta or from commercial or dry lasagna

The meatballs:

10 oz of chopped veal

2 eggs

1/4 cup Italian parsley, finely chopped

1/2 cup grated Parmesan cheese

1/2 cup of bread crumbs

1/4 cup of milk

1/4 cup of olive oil


The sauce:

1 onion, finely chopped

2 cloves garlic, degermed, finely chopped

4 c. tablespoon of olive oil

16 cups tomato coulis or Italian tomatoes diced, crushed by the robot

Salt, fresh basil chiselled to taste


1 1/2 cup grated Parmesan cheese

6 hard boiled eggs, coarsely chopped

11 oz of grated farm mozzarella

Homemade fresh pasta recipe


For the sauce:
-In a saucepan, melt onion and garlic in oil. 
-Add tomato coulis and bring to a boil.
-Reduce heat and simmer gently.
-Mix all ingredients to make meatballs. Shape the meatballs into the size of a small olive. Elena smears her hands with olive oil to facilitate the process.
-Add the meatballs to the sauce as you go. Add salt. Add chopped fresh basil at the end of the cooking time. 
-Let the sauce simmer gently, covered, for 1 hour and 15 minutes. The sauce with the meatballs can be prepared 2 days in advance.
-Cook the fresh pasta according to the manufacturer's instructions. If the pasta is handmade, cook it for 20 seconds in boiling salted water. No more than 4 at a time.
-As soon as cooked, remove pasta and refresh in a large bowl of ice water. 
Pat pasta dry on cloths without touching.
-Generously butter a 42.5 cm X 28 (16 ½ pcs X 10 1/2) baking dish.
-Pour a little sauce, without the meatballs, to cover the bottom. 
-Arrange the pasta, overlapping slightly. Spread the sauce over the meatballs.
Divide the chopped hard-boiled eggs, Parmesan cheese and mozzarella.
Repeat to make 6 rows, the hard-boiled eggs, parmesan and mozzarella will be divided into 6 parts.
-Finish with the tomato sauce, eggs, parmesan and mozzarella.
*The lasagna can be prepared 2 days in advance and refrigerated.
-Bake in a preheated oven at 180°C (350° F) until cheese is golden brown and sauce is bubbling. 
-While baking, use a fork to loosen the edges of the lasagna to allow the sauce to rise to the surface. Prick the surface of the lasagna here and there.
Note: For a vegetarian lasagna, replace the meatballs with cooked and dried spinach or other vegetables of your choice and crumbled ricotta cheese.
*You can also freeze the lasagna well wrapped. To serve, leave it on the counter for 30 minutes. Cook at low heat 160°C (300°F) for 1 hour. You can check if it is cooked by sticking a knife in the middle of the lasagna. It should be very hot. The sauce should be bubbling all around.

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