serves 6'ish

Lots of people (and Garfield) love Lasagna.  And everyone has their own way of making this family favourite.  In southern Italy, the Calabrians traditionally make their Lasagna without the Bechamel Sauce, but include eggs, ham and mozzarella instead... yum! 


  • 2.5 Cups grated Mozzarella

  • 3 Fresh Eggs, lightly beaten

  • 100g Prosciutto or Ham

  • 1 x pack of Lasagna Sheets (dried or fresh)


Bolognese Sauce INGREDIENTS:

  • 2 Tablespoons Olive Oil

  • 250g Veal mince

  • 250g Pork mince

  • 2 x 700g bottles Passata Sauce

  • 1 x Brown Onion, diced

  • 4 Garlic cloves, sliced (or 3 tsp minced Garlic)

  • 1/3 Cup fresh Parsley, chopped

  • 1/3 Cup fresh Basil, chopped

  • 1/3 Cup Cabernet Sauvignon (make sure to reserve 1 Cup of Wine for the Cook to drink while the sauce is simmering 😉)

  • 2 Teaspoon Sugar

  • Salt & Pepper (season to your taste)

Italian Countryside


  • Preheat oven to 180 degrees (fan-forced)

  • Make the Bolognese Sauce:

  1. Heat oil in a large saucepan, over medium heat.  Add the onion and garlic and fry for a couple of minutes, stirring occasionally.

  2. Add the meat, season with salt & pepper, and stir continuously until browned.

  3. Add the red wine, stir and cook off for another couple of minutes.

  4. Add the passata sauce, parsley, basil, sugar, then simmer uncovered for about 15 minutes or so to reduce to your liking, stirring every now and then.  (This is where that glass of Wine comes in handy...)

  5. Season with some more salt & pepper to taste, stir and remove from heat.

  • Put some Bolognese Sauce on the bottom of a large baking dish (we use a 3 Litre Pyrex dish, 33 x 23cm), then start layering…

  • Lasagna sheets  >  Bolognese  >  Sprinkle some Mozarella cheese  >  Lasagna sheets  >  Bolognese  >  Place Prosciutto or Ham evenly  >  Pour the lightly beaten Eggs over Proscuitto layer, as evenly as you can  >  Lasagna sheets  >  Bolognese  >  cover evenly with Mozarella cheese 

  • Cover with Foil

  • Bake for 45 mins, then take the Foil off and cook for 10 mins or so, until the cheese is golden brown


Serve with Garden Salad & another glass of wine!



Pouring Red Wine in Glass