Neapolitan Lasagna

Peel the onions, carrots and bell peppers, rinse and cut into arbitrary large pieces. We put vegetables in a blender thicket and grind to small pieces. It is important to stop in time and not turn the vegetables into puree. Pour two tablespoons of olive oil into the pan and place on the stove. While the oil is warming up, cut the bacon into small pieces no more than a centimeter. Put chopped bacon in hot oil and, stirring, fry until golden brown. Add chopped vegetables and simmer for five minutes.

After that, put the minced pork in the pan, stir with a spatula until the mixture is homogeneous and simmer for another ten minutes.

After the specified time, pour red wine into the pan, mix and cook until the minced meat is soft and the vegetables are almost completely dissolved. This will take about twenty minutes. Do not forget to stir the mass so that it does not burn.

Rinse and dry the tomatoes and dill. Place in a blender bowl and grind until puree is obtained. Add the resulting puree to the meat sauce, put also marjoram, salt, both types of ground pepper, mix and simmer for half an hour. In total, the meat sauce should take about one hour to prepare. Remove the finished sauce from the stove and let it cool a little and brew.

We release the smoked sausages from the shell and cut into slices one centimeter thick. Wash the parsley greens, dry and chop with a knife. Peel the garlic and pass it through a press. Heat two tablespoons of olive oil in a frying pan, add chopped sausages and brown them on all sides for a few minutes. Put chopped greens and garlic, mix and cook on medium temperature for another two to three minutes.

To boil lasagna sheets, bring enough salted water to a boil. Dip the lasagna sheets in boiling water and cook according to the time indicated on the package.We take out the finished sheets with a slotted spoon and place them evenly on a separate plate, let them cool slightly.

Grease the form in which the lasagna will be baked with butter. Put a few tablespoons of meat sauce on the bottom of the mold and distribute it around the entire perimeter of the bottom.

Then we put some of the boiled lasagna sheets on the sauce so that half of the sheets cover the bottom, and half hang over the sides. Next, put half of the meat sauce and half of the frying with sausages in the form on the sheets. Cut the mozzarella cheese into plates, place half of the total amount on top of the frying. Cover the filling with hanging lasagna sheets, turning them inward. Put the meat sauce and chopped boiled eggs on top again. Cover with the remaining sheets of lasagna. Spread out the rest of the sausage grill and the remaining mozzarella. Grate the parmesan and cover the surface of the lasagna with a generous layer.

We put the dish with lasagna in an oven preheated to 180 degrees on a medium level and bake for forty minutes.

Remove the finished lasagna from the oven and leave to cool and brew for 10-15 minutes. We serve directly in the form, cutting into portions already on the table.