b'Pour all of your mini meatballs in to the saucepan. Be careful as the meatballs sometimes have a mind of their own and can roll away.Bring the sauce to the boil and then reduce to a simmer. Add salt to taste and simmer covered for at least an hour, stirring occasionally. The longer you can cook the sauce out for, the better - if you have time, cook it out for 2 hours for the best result. Cook uncovered for the last 15 minutes to thicken the sauce slightly.While the sauce is simmering, preheat the oven to 200C fan forced. Boil the eggs. Once cooled, chop the eggs into rough chunks and put aside.Now that everything is prepared its time to layer the lasagne. Youll need a deep lasagne dish approximately 40cm x 20cm.Place a thin layer of sauce on the base of the lasagne dish.Par cook the lasagne sheets and assemble the first layer. Each layer consists of lasagne sauce with a good spread of mini meatballs, a small handful of chopped boiled eggs and a sprinkle of mozzarella and Parmesan.Keep layering the lasagne until the lasagne dish is full to the top. For the top layer, finish with sauce and cheese only. Before placing the cheese on the final layer pour some of the sauce down the edges of the lasagne so that it doesnt stick.Place a layer of baking paper on top of the cheese and then cover with aluminium foil before placing in the preheated oven for 1 hour covered. After 1 hour, cook uncovered for 15 minutes to finish.Tip: let the lasagne cool slightly (5 minutes) before cutting and serving.To serve, place a large piece of lasagne in a shallow bowl or plate and finish with some grated Parmesan and fresh basil. Nonnas Lasagne is best served with a fresh green salad and the rest of that bottle of wine to wash it down.Molto Bene xx115'