Italian Meat Lasagna Recipe

This Abruzzo's traditional meat lasagna recipe made with beef and veal has an unusual ingredient.

What is "Scamorza"?

Scamorza is an Italian cow's milk cheese, and it is close relative of mozzarella. Scamorza can be smoked and more dry than mozzarella, and it adds stronger background flavor to dishes.

If you can't find scamorza, of course you can use mozzarella or smoked cheese.

Ingredients: serves 4

- 12 oz (340g) lasagne
- 6 oz (170g) lean beef
- 6 oz (170g) lean veal
- 1 0z (30g) raw Italian prosciutto crudo (in 1 chunk)
- 4 tsp (20g) butter
- 1 lb (450g) whole canned tomatoes
- 1 tbsp (15g) tomato paste
- 3 eggs
- 1/2 cup (120ml) dry white wine
- 3 oz (85g) grated parmesan cheese
- 1 scamorza cheese or mozzarella or smoked cheese
- 6 tbsp (90ml) extra virgin olive oil
- salt & pepper

Preparation: medium 1h 30'

1. Chop separately the lean beef, veal and ham prosciutto, remove from scamorza cheese the crust, and divide it into small pieces.

2. In a saucepan with 3 tablespoons of oil briefly sauté chopped prosciutto, add the minced beef and brown it on all sides making it brown. Season with a pinch of salt and pepper, pour the white wine and let it evaporate over high heat.

3. Add the chopped tomatoes, tomato paste dissolved in 2 tablespoons of water and cook on medium heat for about 1 hour, stirring occasionally with a wooden spoon.

4. Meanwhile, put 2 eggs in a saucepan, cover with cold water to harden them for 7-8 minutes, cool under cold water, shell and chop coarsely.

5. In a bowl put the chopped lean beef, add the remaining egg, 2 tablespoons freshly grated Parmesan cheese, salt and pepper and mix the ingredients until they are prefect amalgamated.

6. Form into meatballs the size of a hazelnut and brown, a few at a time in a frying pan with the remaining oil. Drain from oil the meatballs and add them to the sauce and cook for 10-15 minutes.

7. In a saucepan, bring plenty of water to a boil, then add salt and cook the noodles few at a time. Drain al dente, a second dip in cold water, drain again and spread on a clean cloth.

8. Into a buttered pan arrange the first layer of lasagne, spread over uniformly, a layer of prepared meat sauce, sprinkle with pieces of scamorza or smoked cheese, a little chopped boiled eggs and a little grated parmesan cheese.

9. Continue with the same procedure until exhaustion of ingredients ending the last layer with sauce.

10. Place the pan in a preheated oven at 375°F (190°C) and bake the lasagna for 20 minutes. Serve hot.

Easy Meat Lasagna Recipe
An easy meat lasagna from Naples tradition. This will take you less time.

Bechamel Lasagna Recipe
This recipe instead of mozzarella uses bechamel and a simpler meat sauce. Traditionally served in North Italy.