Method

• 1.
  To make the sauce, heat the oil in a large saucepan over high heat. Add sausage pieces and cook, stirring occasionally, for 3-5 minutes, until beginning to brown. Add passata and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes, until sauce has thickened slightly. Season to taste.
• 2.
  Meanwhile, line a tray with baking paper.
• 3.
  Place meatball ingredients in a large bowl, season to taste and mix to combine. Roll 1 tsp measures of mixture into balls and place on prepared tray. Refrigerate for 30 minutes to set. Heat 2 tbs oil in a large frypan over high heat and cook meatballs, shaking pan and turning meatballs occasionally, for 5-6 minutes, until browned all over and just cooked through.
• 4.
  Meanwhile, line a large baking tray with baking paper. Blanch lasagne sheets in a large saucepan of boiling salted water for 30 seconds each to soften slightly. Refresh in iced water and drizzle with oil, then place on prepared tray until ready to assemble. Repeat with remaining sheets.
• 5.
  Preheat oven to 200°C/180°C fan-forced.
• 6.
  To assemble, grease base and sides of a 23cm x 33cm x 7cm-deep baking dish. Spoon a little sauce into base of dish and spread to coat base. Cover with 4 lasagne sheets, overlapping very slightly to fit in a single layer. Spread with one-third of the remaining sauce, then follow with one-third of the sliced egg, meatballs and cheeses. Repeat with remaining ingredients twice more, finishing with the cheeses scattered over the top.
• 7.
  Cover with foil and bake for 45 minutes, then remove foil and cook for a further 20 minutes, or until bubbling and golden.
• 8.
  Stand at room temperature for at least 10 minutes before cutting to serve. Serve with dressed rocket leaves.