1) Clean and chop carrot, onion, celery is rosemary. Brown them for 10 minutes in a large saucepan with 2 tablespoons ofoil. Join the sausage, peeled and cut into small pieces, and the minced meat. Stir until they take on color. Add salt, blend with the Red wine and, when it has evaporated, pour the puree and 1 glass ofwater. Cover and cook for 1 hour, stirring occasionally. Add a pinch of chili pepper and turn off.

2) Boil the lasagna in boiling salted water and drain. Mix the ricotta cheese With the'egg beaten, 50 g of pecorino cheese and the rocket salad, coarsely chopped. Chop the mozzarella cheese. Put 2 tablespoons of ragù on the bottom of a pan greased withoil, cover with one layer of lasagna overlapping them slightly, season with part of the ragù and sprinkle with a little mozzarella cheese and cream of ricotta cheese is rocket salad.

3) Sprinkle with part of the pecorino cheese remained and continue with the layers until all the ingredients are used up, ending with ragù, cream of ricotta cheese is rocket salad is pecorino cheese. Sprinkle withoil and bake 30 minutes at 180 °. Let it rest for a few minutes and serve.