Lasagna Neapolitan

Preparation:

Preparation: Heat three tablespoons of oil in a saucepan, season the chopped onion, carrot, celery and garlic for 5 minutes, then add the tomato puree. Adjust the salt and pepper, cook over low heat for about an hour. In a bowl, mix the minced meat, grated cheese, egg, salt. Form many balls with the mixture, fry them in a pan with a little oil and butter, add them to the tomato sauce. Cut the hard-boiled eggs into rings. Make the dough and cut out two thin sheets. Cut them into squares of about ten centimeters and boil them in plenty of lightly salted water, a few at a time and only for a few minutes. As they are ready, arrange them on a wet and wrung out kitchen towel. Butter a pan, arrange a layer of pasta, spread a little tomato sauce on top with relative meat balls, sliced mozzarella, a few rounds of hard-boiled eggs. Then more lasagna, tomato sauce, mozzarella, more eggs and so on until the ingredients run out. Finish with a layer of tomato sauce. Complete by distributing a few knobs of butter on the surface, cover the pan with aluminum foil or baking paper and put in a preheated oven at 160 degrees for about an hour. Remove, leave to rest for 10 minutes and serve immediately. Accompanying wines: Valpolicella DOC, Rosso Piceno DOC, Ischia Per'e Palummo DOC.