Lasagna

Lasagna sheets can be bought either regular or egg-based

While the ragù finishes cooking with the minced meat, the egg, soaked bread, salt, pepper, parsley and a handful of pecorino will be mixed to form the small meatballs that are part of the filling; fry them and set aside

Cook the sausages as usual by covering them with water and then brown them; if desired you can use wine: afterwards slice them into round slices

Then slice the fiordilatte and loosen the ricotta with a bit of sauce and some pasta cooking water until it reaches a creamy consistency

At this point, if the cheese is grated and everything is ready, you can lower the lasagna sheets into the water

It is advisable to use a very large but rather shallow pot for this purpose, into which you will pour 3 or 4 tablespoons of oil

Put the lasagna sheets into the water one by one, taking care to cross them over each other transversely

Turn them very gently with a large fork and drain the pasta al dente quickly

Then try to spread them out as much as possible on a wet cloth

Now take the baking dish and spread sauce over its bottom; then make the first layer of pasta by placing the lasagna sheets side by side in the same direction, ensuring that besides covering the bottom they also cover the edges and hang over the outside

You will thus obtain a sort of box in which you will spread a few spoonfuls of ricotta and then sauce