Egg and Meatball Lasagne

This recipe was in the Masterchef magazine (Issue 1) and is derived from a recipe of George Calombaris's Nonna. A slightly different version can be found at http://www.masterchef.com.au/lasagne-with-pork-and-veal-meatballs.htm, just read the forum comments for some tips before having a go.

For the magazine recipe, meatballs made from veal and pork mince are simmered in a fresh tomato sauce then layered with fresh lasagne sheets (which I cheated and bought), bocconcini or buffalo mozzarella, sliced boiled eggs and confit shallots and garlic. The lasagne is topped with grated parmesan before being baked until warm and golden. I served it with a simple salad of rocket and baby truss tomatoes.

Buffalo mozarella is made from the milk of the domestic water buffalo and is usually only found in delis. I used bocconcini as I didn't have time to get to a deli and could buy this in my local supermarket.

To cook the shallot (eschallots) and garlic confit you need to cook them over a low heat covered in olive oil until tender. Traditionally confit  referred to slowly cooking meat submerged in flavorful rendered  fat until very tender. Confit has only recently been expanded to include slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil. Once the shallots and garlic are tender they are halved and cooked in a fry pan until golden.
I wouldn't say this lasagne was any quicker to prepare than a traditional lasagne but it was a nice alternative and a very filling comfort meal. I found the meatballs were a bit dry and lacked flavour and if I made it again would season them more and make them smaller. I was a little disappointed in this dish but think it has potential. The version on the Masterchef web site seems to have more seasoning and may be a better recipe overall.
Rating 6 out of 10.