Nigella's Quick Calabrian Lasagne

I had my doubts that lasagne would be nice without a bechamel sauce, but this version is just delicious!

 Ingredients

• 4 egg(s)
• 2 tablespoon(s) olive oil (plus more for greasing)
• 1 small onion(s) (peeled and chopped)
• 1 teaspoon(s) sea salt flakes (or 1/2 teaspoon pouring salt, or to taste)
• 500 gram(s) minced beef
• 60 ml red wine or vermouth
• 1 litre(s) tomato passata (plus 1 litre water)
• 2 ball(s) mozzarella (not buffalo) (each 125g drained weight)
• 500 gram(s) lasagne sheets (dried not fresh)
• 350 gram(s) cooked ham (thinly sliced)
• 4 tablespoon(s) grated parmesan

• Method

• Preheat the oven to 200ºC/gas mark 6. Put the eggs into a pan of water, bring to the boil and let it boil for 7 minutes, then pour off the water and sit the pan under an abundantly flowing cold tap; turn it off and leave the pan filled with cold water in the sink until the eggs are cool enough to peel.
• Warm the oil in a large, heavy-based pan (that comes with a lid), then add the onion, sprinkle with salt, and let it cook for a few minutes until it begins to soften.
• Add the meat and turn it in the pan just long enough for the raw red colour to turn brown.
• Add the wine or vermouth, then the passata, pouring the water into the empty passata bottle or carton and swilling it out into the pan. Bring to a bubble, then put the lid on the pan and cook at a robust simmer for 5 minutes.
• Peel and finely slice the eggs (which will crumble into a mess), and finely slice the mozzarella; then put a deep, greased lasagne dish, measuring approx 34 x 23 x 6cm, onto a baking sheet and get ready for the grand assembly.
• First, put a ladleful or so of very runny meat sauce into the bottom of the lasagne dish, to line the base, then arrange a layer of lasagne sheets - using about a quarter of them - on top, to cover the sauce - don't worry about a bit of overlapping.
• Add another ladleful of sauce, just to wet the sheets, then add a layer of ham slices, using up a third of them, before dotting with a third of the egg and of the mozzarella slices.
• Now add a second layer of lasagne sheets, then a couple of ladlefuls of sauce, followed again by a third of the ham, then egg, then mozzarella slices.
• Repeat with a further layer of lasagne sheets, another 2 ladlefuls of meat sauce, then the remaining ham, egg and mozzarella slices, before topping with a final layer of lasagne sheets.
• Pour the remaining sauce over the top, sprinkle with the Parmesan and cover with foil - making sure the edges are sealed - and put in the oven still on the baking sheet, for 1 hour.
• When the hour is up, remove the foil, to reveal the top layer runkled like a Shar Pei made of pasta, and push a knife point through the lasagne to check it is soft - if not, re-cover it and return to the oven for about 10 minutes - then let it stand uncovered, out of the oven, for 15-20 minutes (although I love this barely above room temperature if I can bear, or have time, to wait - for up to 2 hours) before slicing into hearty slabs and serving.
• http://www.nigella.com/recipes/view/QUICK-CALABRIAN-LASAGNE-5545