About 6 c. chicken stock or canned chicken broth
1 or 2 strips lemon rind (each about 3 inches long or to taste)
Pinch of cinnamon

FOR THE MEATBALLS:

1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 lg. egg
2 tbsp. freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
1/2 stick (1/4 c.) unsalted butter
1 lb. lasagna, cooked
1 c. freshly grated Parmesan or to taste
1 1/2 lbs. Mozzarella, sliced and chopped coarse
5 hard boiled lg. eggs, sliced

In a saucepan, combine the stock, the lemon rind, and the cinnamon; bring the stock to a boil and simmer it, stirring occasionally, for 5 minutes.

Make the Meatballs: In a bowl, combine well the beef, pork, veal, egg, Parmesan, nutmeg, and salt and pepper to taste. (Test the seasoning by cooking a small amount of the meat mixture.) Form the mixture into balls the size of grapes. In a large skillet, heat the butter until the foam begins to subside and in it sauce the meatballs in batches over moderately high heat, turning them, until they are golden. Transfer the meatballs as they are done to paper towels to drain.

Line a buttered 14 x 9 inch baking pan with a layer of the lasagne, overlapping the pieces slightly. Sprinkle the layer with about 3 tablespoons of the Parmesan cheese, 1/4 of the Mozzarella cheese, 1/4 of the egg slices, and 1/4 of the meatballs; ladle about 3/4 cup of the broth over the layer. Continue to layer the ingredients in the same manner, adding broth with each layer, except the last, until the pan is filled. Sprinkle the top with the remaining Parmesan cheese and bake the lasagne in a preheated 400 degree oven for 40 minutes or until the top is golden. Let the lasagne stand for 10 minutes before serving. Serves 8.