1Prepare the sauce by softening in a pot a clove of garlic with a few basil leaves, add the two cans of tomatoes and simmer for 20 minutes.
2Meanwhile, prepare the meatballs mixing ground meat, eggs, 60g of Parmesan cheese, and a pinch of salt and pepper. Make the meatballs the size of a small cherry and fry them in olive oil, remove them from the oil with a slotted spoon and place them on a plate covered with paper towels. Mix the ricotta with a couple of tablespoons of tomato sauce in a bowl. Cut the provola into chunks.
3Cook the lasagne in boiling salted water, drain al dente and place on a plate. In a baking dish pour half a ladle of tomato sauce, a layer of
lasagna, some meatballs, two tablespoons of ricotta, some smoked provola cubes, a handful of Parmigiano Reggiano and another ladle of tomato sauce. Make another layer following the same sequence and complete pouring on the surface the remaining sauce and Parmigiano Reggiano. Bake in a preheated oven at 180°C for at least 30 minutes.
