Curly Lasagne with Meatballs and Ricotta

Method

1. 1

   Soften the finely chopped onion in 20 ml of oil for 6–8 minutes in a large saucepan. Add the passata, 100 ml of water and a pinch of salt. Simmer gently for 20 minutes, keeping the sauce loose enough to ladle.Soften the finely chopped onion in 1¼ tbsp (20 ml) of oil for 6–8 minutes in a large saucepan. Add the passata, ½ cup (100 ml) of water and a pinch of salt. Simmer gently for 20 minutes, keeping the sauce loose enough to ladle.

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2. 2

   Mix the beef, pork, egg, breadcrumbs, chopped parsley, 25 g of the Parmigiano, salt and pepper. Roll into 2 cm meatballs. Heat the remaining oil in a skillet and brown the meatballs in batches. Slip them into the tomato sauce to finish cooking, about 6 minutes, until they reach 71°C. Lift them out with a slotted spoon.Mix the beef, pork, egg, breadcrumbs, chopped parsley, 25 g of the Parmigiano, salt and pepper. Roll into ¾ in meatballs. Heat the remaining oil in a skillet and brown the meatballs in batches. Slip them into the tomato sauce to finish cooking, about 6 minutes, until they reach 160°F. Lift them out with a slotted spoon.

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3. 3

   Heat the oven to 190°C. If the package calls for boiling, cook the sheets in batches until pliable, about 2 minutes short of the packet time. Cool briefly in cold water and lay them flat on clean towels. If the package allows direct baking, use the sheets dry and cover them completely with sauce as you build the dish.Heat the oven to 375°F. If the package calls for boiling, cook the sheets in batches until pliable, about 2 minutes short of the packet time. Cool briefly in cold water and lay them flat on clean towels. If the package allows direct baking, use the sheets dry and cover them completely with sauce as you build the dish.

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4. 4

   Stir 120 ml of the tomato sauce into the ricotta. Spoon some plain sauce into a 30 × 22 cm baking dish. Build three layers of pasta, tomato sauce, ricotta, meatballs, fior di latte and Parmigiano. Finish with a fourth layer of pasta completely covered with sauce and the remaining Parmigiano.Stir ½ cup (120 ml) of the tomato sauce into the ricotta. Spoon some plain sauce into a 11¾ × 8¾ in baking dish. Build three layers of pasta, tomato sauce, ricotta, meatballs, fior di latte and Parmigiano. Finish with a fourth layer of pasta completely covered with sauce and the remaining Parmigiano.

5. 5

   Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 12–18 minutes, until the edges are bubbling, the sheets are tender and the centre reaches 74°C. Rest for 15 minutes before cutting.Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 12–18 minutes, until the edges are bubbling, the sheets are tender and the centre reaches 165°F. Rest for 15 minutes before cutting.

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