Lasagnette in Pie

Preparation:

Preparation: Mince the carrot, onion and celery with half the cooked ham, then put them in a saucepan with two tablespoons of oil and the minced meat and brown all together over moderate heat for 10 minutes. Wet the sautéed vegetables with half a glass of red wine, let it evaporate, then add the tomatoes, peeled, de-seeded and cut into strips, and a glass of water. Season the ragù with the necessary salt and a grind of pepper and leave it to cook over a low heat in a covered container for 30 minutes. In another saucepan, gently brown the peas with 20 g of butter for 10-15 minutes. Boil the pasta in a saucepan full of boiling salted water, drain it al dente and season two thirds of it with the meat sauce and the rest with the remaining melted butter and the Parmesan. Distribute half of the pasta with meat sauce on the bottom of a buttered baking dish, cover it with slices of mozzarella and hard-boiled eggs, then put all the pasta with butter on top. On this, form a layer of strips of ham, then one of peas, finally cover everything with the rest of the pasta with meat sauce. Put the lasagnette in the hot oven (180 degrees) for 20 minutes, then serve.