400 g type 00 flour
150 g egg
10 g extra virgin olive oil
For the stuffing
grated Parmigiano Reggiano cheese
In a small casserole, gently fry the chopped lard with the oil and the chopped vegetables. Add the minced meat. Meanwhile hard-boil the eggs.
Brown the mixture for a few minutes, pour the wine over it, sprinkle with the marjoram and season with salt e pepper.
When the wine has evaporated, mix in a small amount of flour and leave to cook for some minutes. Then add the tomatoes and finish cooking for about 1 hour, if necessary thinning with a little stock.
While the sauce is cooking, make the fresh pasta. Roll the dough out into a very thin sheet and cut it into 4×6 inches rectangles. Cook the rectangles in abundant boiling salted water. Once they are cooked, drain them and cool them immediately in cold water.
In a buttered oven dish, arrange the pasta in layers, dressing each layer with the meat sauce.
On top of the sauce, uniformly distribute the sausage (previously fried in garlic and parsley) cut into in small pieces, the ricotta, the hard-boiled eggs in wedges or slices and the mozzarella in cubes.
Close off with a sheet of pasta and sprinkle grated Parmesan on top. Put the dish into a moderate oven (350°F) for around 40 minutes. Once it is cooked, well-browned on the surface, leave it to rest before serving.
The eggs should be immersed in boiling salted water and left to cook for 9 minutes. In this way the yolk does not turn green. Then immediately cool in running cold water so they can be easily peeled.
Once immersed in boiling water, the pasta must be immediately mixed, to prevent the sheets from sticking to each other.
The lasagna should be left to rest after cooking so that the pasta can drink unnecessary humidity: in this way the portion cut will be more regular and uniform.