Lasagna/Pasta baked with meat balls and eggs

In a bowl place the chopped meat, add 80 g of grated pecorino cheese, eggs, salt and pepper. With a wooden spoon mix the ingredients thoroughly with your hands and form balls the size of a chickpea.

Fry the Meatballs in a pan with hot oil until browned; Finally appoggiatele and drain on absorbent paper towels. Boil lasagna in boiling salted water until al dente, drain and stendetele on the towel wet with water. Wet the bottom of a baking pan of terra cotta with hot tomato sauce, roll out a layer of lasagna, tomato sauce, some Patty, slices of hard boiled egg, provola nuts and grated pecorino cheese. Continue until the exhaustion of all ingredients.

Ultimate with a sprinkling of pecorino cheese and pass the Pan in the oven already warm to grill for about half an hour. Serve hot, directly into the baking pan.