Name: My Calabrian Lasagna
Yield: Serves 4
Cuisine: Italian
Ingredients: 8¾ ounces (250 g) mozzarella cheese, coarsely shredded; ½ cup (50 g) finely grated Parmesan cheese; 4 hard-boiled eggs, sliced; Sea salt and freshly ground black pepper; 9 to 12 sheets oven-ready lasagna; 1 tablespoon finely chopped fresh rosemary leaves; ¾ cup plus 1 tablespoon (200 ml) red wine; 2 (14.5-ounce/411 g) cans diced tomatoes; 1 pound 2 ounces (500 g) well-seasoned Italian pork sausages, casings removed, meat minced; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 onion, finely chopped; chile flakes to taste; 1 pound 2 ounces (500 g) spinach, fried in a wok and chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Home Made in the Oven

By Yvette van Boven

Published 2019

About

One day my friend Maria, who is from Calabria, brought me a jar of pureed bell peppers and hot peppers from her sister in Italy. It had been preserved for the winter months and was meant for making Calabrian sausage. And so, we stood there on a Friday afternoon, grinding sausage meat, mixing it and casing it. Maria told me how the process went at home: The butcher came to slaughter the pig on their farm, the men chopped up the meat. With two large knives, mind you, not with

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Ingredients

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