Crepe timballo lasagna

Heat extra virgin olive oil and cook the onion until golden, then add the tomato sauce and the basil.

Mix the pork and veal mince with a little salt by hand.

Butter the pan everywhere so the crepes will not stick.

Beat an egg with a little salt and a little milk and dip the crepes in it.

Layer crepes, mozzarella, parmesan and minced meat, using only a touch of tomato sauce so the timballo does not go too soft, with butter through the layers, and repeat.

Make little holes in the assembled timballo and pour the egg and milk mixture into them.

Bake at 180 degrees Celsius for one hour.