Lasagna with broad beans

Serves four.
400 grams of fresh egg pasta (lasagna strips)
500 grams of broad beans
2 onions
80 grams of lard
1 tablespoon chopped parsley
300 grams of tomato paste
Red pepper
5 tablespoons extra-virgin olive oil
50 grams grated parmesan cheese
Salt to taste

Shell the beans. Finely chop the onions and sauté them in a pot with oil. Add in the diced lard and let it cook for a few minutes, then add the beans and cook them for 5 minutes on low heat. Add the tomato paste, a hint of red pepper and salt. Cook for 20 minutes. Meanwhile, boil salty water for cooking the pasta. Cook until al dente and drain. Place the lasagna layers in a flat pan and pour the sauce on top. Sprinkle the lasagna with chopped parsley and season with grated aged pecorino.
Article by the Municipality of Carrara