Quick lasagna meatballs & mortadella
Ingredients
4 persons
- 1000 Gram minced
- 2 eggs
- fresh parsley
- breadcrumbs
- Garlic powder
- 2 onions
- 4 cloves garlic
- 2 Literature Elvea Passata Basilico
- 4 tablespoons Elvea Double Tomato Concentrate
- 400 Gram lasagna sheets
- 400 Gram grated mozzarella cheese
- 24 slices mortadella
- grated Parmesan cheese
- pepper
- salt
- olive oil
Preparation
-
1
Mix the minced meat with chopped parsley, an egg, breadcrumbs and garlic powder. Stir into balls the size of a 1 euro piece (otherwise they won't fit well into the layers of lasagna).
-
2
Fry the balls in a good knob of butter until golden brown & set aside.
-
3
Finely chop the onion and crush the garlic. Sauté in a good splash of olive oil. Add the tomato concentrate & sauté for a while. Deglaze with the tomato paste and reduce for 15 minutes. Season with salt & pepper to taste.
-
4
Take a baking dish. Put a little bit of tomato sauce on the bottom. Now make successive layers of: lasagna skin, tomato sauce, some meatballs, mortadella, mozzarella & Parmesan cheese. Repeat until your ingredients are (almost) used up.
-
5
Place 1 more lasagna sheet on top & top with final tomato sauce. Top with meatballs, mozzarella & Parmesan cheese.
-
6
Bake in the oven for as long as the packaging of the lasagna sheets states. Cover with aluminum foil if the cheese is in danger of burning.
