Notice that this recipe is for 10 serves in order to have a best result, since it’s a traditional dish commonly prepared for some festivities.
600-700g pasta for lasagna,
450g meat balls,
500g ricotta cheese,
450g well dry buffalo mozzarella or fior di latte cheese,
500g “cervellatine” (thin sausages),
250g parmesan and pecorino cheese,
ground black pepper (small quantity)
Boil pasta, drain and season it with some cheese, salt and pepper. Fry meatballs; frizzle sausages, cool and cut them into slices. Cut mozzarella in pieces and dissolve ricotta with part of ragù. Lay ragù on the bottom of a greased wide baking pan, superpose with a layer of lasagna in order to cover the bottom and borders (let pour out enough lasagna from the borders to cover at the end). Lay ragù and ricotta cheese, fior di late or mozzarella, meatballs and slices of sausage, sprinkle with Parmesan cheese, a pinch of pepper and add some more ragù. Repeat lasagna layer and filling. At the end complete with the layer of lasagna (the one pouring out from borders), ragù and Parmesan cheese. Bake until a brown crust comes out and lasagna is compact. Cool down, pull out of the baking pan and serve with pecorino flakes and some more ragù.