Timballo Teramano

Ingredients: (For 6 pax)

• 30-35 fresh crepes

• 3 large mozzarella

• 200g parmigiano reggiano

• 600g mixed pork & veal mince

• ½ onion (chopped)

• Extra virgin olive oil

• 2-4 fresh basil leaves

• Pinch of salt

• Butter

• 1L fresh tomato passata

• 1 x egg for the lasagna filling

Cooking Method:

1. 1. First make the crepes.

   2. Dice up 3 large balls of mozzarella into cubes and put them to the side.

   3. Put the saucepan on a medium heat and once it warms, add 3 spoons of extra virgin olive oil and the chopped onion. Let this simmer for a few minutes, then add the tomato passata.

   4. Stir the sauce using a wooden spoon and leave to cook for approx. half and hour.

   5. Place a medium size fry pan on medium heat and add a drizzle of extra virgin olive oil.

   6. Once this has begun to warm up, add in the mincemeat, breaking it down with a fork.

   7. Sprinkle a few pinches of salt into the mincemeat and keep breaking it up. Let this cook for a few minutes or until brown.

   8. Line the baking tray with butter using a single cube to spread it all over. This will prevent the lasagna from sticking to the tray when it is cooking.

   9. In a separate bowl, crack an egg and whisk well. Then, add 2 x pinches of salt and 50ml of milk. Mix once again.

   10. Once the sauce and mince have each started to cool, you can commence assembling the lasagna.

   11. Before you start assembling the lasagna, pre-heat your oven to 180 degrees celcius.

How to Assemble the Lasagna Recipe:

1. 1. 1. Line the bottom of the baking tray carefully with your freshly made crepes. Then, line the sides of the tray with another set of crepes, making half cover the side of the tray, and the other half should then fold over the edge.

      2. Add as many crepes as you need to ensure there are no spaces uncovered!

      3. Sprinkle lots of cubes of mozzarella onto the bottom of the baking tray, then add a few large spoonful’s of tomato sauce.

      4. Using a spoon, add some mincemeat to this layer, sporadically – it doesn’t have to be too much.

      5. Next, add a generous amount of grated parmigiano cheese …and keep adding!

      6. Dip a crepe into your egg milk mix that was prepared earlier and then let the excess drain off.

      7. Place this crepe on top of the first layer, then dip another crepe into the mix and use it to create your first layer.

      8. Repeat steps 3-7 until all your crepes are finished (or your lasagna is so tall it is the height of the tray!)

      9. On every second layer, add a few small cubes of butter as this will help to keep the ingredients moist once the lasagna recipe is cooking in the oven, and it also adds extra flavour!

      10. Once you have reached the final layer, fold the crepes that were over the edge, back on top of the lasagna, covering it up nice and tightly.

      11. Using a large spoon, drizzle extra tomato sauce on top and spread it thinly – don’t pour it on as it will make the lasagna soft and wet – and add a few extra pieces of mozzarella cheese on top.

      12. Make up to 6 slits through the lasagna using a sharp knife and pour a small amount of the egg/milk mix into each one. This helps the lasagna recipe to cook through really well.

      13. Cook the lasagna in the oven at 180 degrees celcius for approx. 1hr.

Recipe courtesy of Vincenzo’s Plate