Summary

Ingredients

• 1 onion (s)
• 3 cloves garlic
• 400 g tomato (s), (cans)
• 1 tablespoon tomato paste
• 100 g butter, soft
• salt
• 2 pinches peperoncini, ground
• 4 egg (s), hard-boiled
• 300 g mozzarella
• 100 g bacon, smoked, mixed
• 300 g bratwurst (pork sausae), well seasoned
• 125 ml wine, white, dry
• 1 tablespoon oil (olive oil)
• 350 g lasane plate (s)
• 50 g cheese (pecorino - sheep cheese), rated
• 50 g parmesan, rated

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Instructions

1. Finely chop the onion and garlic. Strain the tomatoes with the juice through a sieve, then stir with the tomato paste. Heat 2 tablespoons of butter, fry the onion and garlic in it over low heat. Then add the tomatoes and season with salt and peperoncini. Let everything boil down over low heat. (If I use lasagne sheets without pre-cooking, I only allow the tomatoes to boil down a little.) Then cut the eggs into small cubes. Also dice the mozzarella and bacon. Skin the pork sausage and finely mash the sausage with a fork. Melt 1/2 tablespoon butter in the pan and leave the bacon cubes out over low heat. Add the sausage meat and stir-fry for approx. 5 minutes over medium heat. Then pour in the white wine and let it evaporate. Mix this mixture into the tomato sauce and let everything simmer covered for about 15 minutes over a low heat.
2. Now spread butter on an ovenproof dish. Line the bottom of the pan with a layer of lasagne sheets, then pour the tomato sauce over the spoonfuls. Spread the mozzarella and egg cubes on top and sprinkle alternately with pecorino and parmesan. Repeat this layering and finish with sauce and cheese. Now place the form in the stove heated to 200 ° and bake for about 30-35 minutes.