Rachel Roddy’s recipe for lasagne with three cheeses, tomato and tiny meatballs
A deep and ingredient-busy take on the classic, constructed with four layers of pasta and a little geometric thinking
TL;DR
- The recipe focuses on geometric planning for a four-layer lasagne, considering dish size and pasta sheets.
- The filling includes grape-sized meatballs, tomato sauce, ricotta, mozzarella, and parmesan.
- It's inspired by Neapolitan 'lasagne di carnevale' and Sicilian lasagne, omitting béchamel for ricotta.
- Preparation involves making a tomato sauce, forming and frying small meatballs, and preparing the ricotta and cheese.
- The lasagne is constructed in layers and baked, with a recommendation to rest for at least 30 minutes before serving.