Egg and Meatball Lasagna

Another recipe from our MasterChef collection..

Serves: 6

Preparation: 40 mins

Cooking: 1 1/2 hours

500g each minced pork and veal

105g (11/2 cups) fresh breadcrumbs

1 bu,b garlic, cloves separated, peeled

12 eschalots, peeled

415ml olive oil

2 onions, finely chopped

4 roma tomatoes, peeled, seeded or 400g can whole, peeled tomatoes, drained

2 x 400mk bottles passata (sieved pureed tomatoes)

2 tsp chopped rosemary

1 1/2 tbs chopped thyme

12 slices prosciutto

8 hard boiled eggs, sliced

300g buffalo mozzarella or bocconcini, torn

100g (1 1/2 cups) finely grated parmesan or pecorino

Rocket / lettuce salad, to serve

1. To make meatballs, combone minces, breadcrumbs and 1 tsp salt in the bowl, then, using damp hands, roll half teaspoons of mixture into balls. Place meatballs on an oven tray lined with baking paper, cover and refrigerate for 15 mins to firm.
2. To make conflict garlic and eschalots, place garlic and eschalots in a saucepan and add 375ml (1 1/2 cups) oil to cover. Place pan over low heat and cook for 30 minutes or until tender. Drain, reserving the oil. Cut eschaots and any large garlic cloves in half. Heat 2 tbs reserved infused oil in a frying pan over high heat and cook eschalots and garlic for 3 minutes or until golden. (Remaining infused oil can be refrigerated for up to 1 month and used for cooking or dressings).
3. Meanwhile, heat remaining 2 tbs olive oil in a large saucepan over medium-high heat. Add onions and cook for 10 minutes or until soft. Roughly chop tomatoes and add with passata to the saucepan. Season with salt and pepper. Reduce heat and bring to simmer, then add meatballs, cover with a lid and cook for 20 minutes or until meatballs are cooked through. Stir in rosemary and thyme.
4. Preheat oven to 200C. Grease a 3.5L (14cup) ovenproof dish, then spread a spoonful of tomato sauce (without meatballs) over the base. Top with a layer of lasagna sheets, then add half the meatballs and tomato sauce. Tuck half the confit mixture in between the meatballs, then top with 6 proscuitto slices, half the eggs and half the mozzarella. Add another layer of lasagna sheets, then the remaining meatballs and sauce. Tuck the reamining confit mixture between meatballs and top with the remaining 6 proscuitto slices, egg and mozzarella. Finish with a layer of lasagna sheets. Scatter parmesan over and lightly sprinkle with water. Cover dish with foil and bake for 45 minutes, then remove foil and bake for a further 10 minutes or until the top is golden.
5. Stand lasagna for 15 minutes before slicing and serving with salad.