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Prep Time: 15 minutes
Cooking Time: 2 1/2 hours
You Will Need
1 pound lasagna noodles, cooked according to package directions
1 medium onion, finely chopped
10 ounces beef loin, in 1 piece
1/3 cup butter
Salt to taste
Freshly ground pepper to taste
1 can (15 ounces) Italian tomatoes, chopped
1/2 cup beef broth
2 tablespoons finely chopped parsley
1 large egg
1 cup freshly grated Parmesan cheese, divided
1 cup vegetable oil, for frying
Butter for the baking dish
4 ounces salami, cut into cubes
10 ounces mozzarella cheese, cut into cubes
4 ounces ham, cut into cubes
What to Do
1. Heat a large skillet over medium heat. Add onion, beef and butter to skillet; sauté until lightly browned. Season with salt and pepper and add tomatoes. Simmer over medium-low heat 1 hour, adding broth gradually to the skillet to keep the beef moist.
2. When meat is cooked, remove from skillet and finely chop in a food processor. Reserve the sauce.
3. Transfer the chopped meat to a large bowl and add the parsley, egg and 1/2 cup Parmesan. Shape the mixture into small meatballs.
4. Heat oven to 350°F. Heat oil in a large skillet over medium heat and fry the meatballs 8 to 10 minutes, until nicely browned. Drain on paper towels.
5. Butter an ovenproof dish and cover the bottom with a layer of lasagne, followed by layers of salami, mozzarella, ham, Parmesan, meatballs and sauce. Repeat until all the layers are in the dish. Finish with a layer of Parmesan. Bake 20 minutes, until top is golden brown. Let stand 10 minutes before cutting.
Serves: 4
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