Timballo alla teramana (crepe lasagna)

Heat extra virgin olive oil and cook the onion until golden.

Add the tomato sauce and basil.

Season the pork mince mix with a little salt and mix well by hand.

Butter the non-stick pan all over so the crepes do not stick.

Let the tomato sauce go completely cold before assembling, or it ruins the crepes.

Layer crepe, a little tomato sauce, mozzarella, parmesan and minced meat; moisten the crepes with the egg and milk.

Repeat the layers with just enough sauce to wet each crepe; do not overload.

Finish with parmesan, the remaining mozzarella and the milk; close with a crepe on top with a small hole.

Add a touch of tomato sauce and a little butter on top; poke small holes and pour in the remaining egg and milk mixture.

Cook at 180 Celsius for one hour.

Cut and serve with a little Parmigiano Reggiano.