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1
Prepare the Filling:
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2
Heat 3 tablespoons of the olive oil in a saucepan, add the onion, carrot, celery and garlic and cook over a low heat, stirring occasionally, for 5 minutes, then add the tomato passata.
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3
Season with salt and pepper and simmer for about 1 hour.
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4
Meanwhile, boil four of the eggs for 12 minutes, then refresh in cold water, shell and slice.
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5
Mix together the minced beef, Parmigiano cheese and remaining egg in a bowl and season with salt.
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6
Shape the mixture into small balls.
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7
Heat 1 oz (25 grams) of the butter and the remaining olive oil in a frying pan, add the meatballs and cook until browned all over, then add them to the tomato sauce.
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8
Prepare the Fresh Pasta Dough:
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9
Sift the flour and a pinch of salt into a mound on a work surface.
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10
Make a well in the center and add the eggs.
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11
Using your fingers, gradually incorporate the flour, then knead for about 10 minutes.
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12
If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.
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13
Shape the dough into a ball and leave to rest for 15 minutes.
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14
Roll out on a lightly floured surface or use a pasta machine to make two thin sheets.
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15
Cut into 4-inch (10-cm) squares and cook, a few at a time, in plenty of lightly salted, boiling water for a few minutes.
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16
Drain and place on a damp tea towel.
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17
Preheat the oven to 325F.
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18
Grease a large ovenproof dish with butter, arrange a layer of lasagne on the base and cover with the tomato sauce with meatballs, then the mozzarella and a few slices of eggs, hard-boiled.
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19
Repeat the layers until all the ingredients are used, ending with a layer of tomato sauce.
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20
Dot the top with the remaining butter, cover the dish with foil or baking parchment and bake for about 1 hour.
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21
Leave to stand for 10 minutes before serving.
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22
That's it!
