Meatballs in Lasagna? Nonna Lina’s baked pasta Twist from Puglia! | Pasta Grannies

Join Lina (with her audio gremlin sorted!) as she makes a fab and fun lasagna, more typical of Puglia than say Emilia Romagna. Mini meatballs are a way of making meat go further and you'll find them popping up in various pasta al forno (bake pasta) recipes. For the dough Durum wheat flour – 800g Eggs – 4 large 120 ml Water For the Meatballs Ground beef – 250g Ground pork – 250g Parsley – a small handful Breadcrumbs – 2–3 tablespoons Rodez cheese (or similar cheese like Parmigiano) – 70g For the Tomato Sauce Onion – 1 small Basil – a few fresh leaves Tomato passata – 500–700ml Other Layering Ingredients Ready-made béchamel – 400g Boiled eggs – 2–3 Mortadella – 150–200g Mozzarella – 200g Grated pecorino cheese (Lina uses Rodez) 100g A heartfelt thank you to Pro Loco Strudá for all their help! Buon appetito! Join this channel to support Pasta Grannies and get access to perks:    / @pastagrannies