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Preheat oven to 180°C.
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To make the meatballs, in a large mixing bowl, combine veal and pork mince, breadcrumbs, eggs, olive oil, parsley, parmesan and pecorino, and season with salt and pepper. Combine altogether using your hands and mix well. Roll the meatballs - 1 heaped teaspoon of mixture per ball. Place meatballs onto a tray to rest.
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For the sauce, in a large pan heat olive oil and garlic on a medium heat. Cook garlic for 3 minutes making sure it doesn’t change colour. Add passata, stir and bring to the boil then reduce heat to a simmer. Cook for 10 minutes and season with salt and pepper.
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Place meatballs one by one into the simmering sauce. Cook sauce, covered, for a further 25 minutes or until meatballs are cooked. Check seasoning and adjust if needed with salt and pepper.
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To assemble the lasagna, take a baking dish and spread some sauce across the base. Place 2 sheets of lasagna into the dish (or enough sheets to cover).
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Pour enough sauce with meatballs to cover the pasta evenly. Sprinkle over a good handful of pecorino, a few tablespoons of ricotta and torn bocconcini. Repeat the process until the last layer. Finish with sauce on top and cover with torn bocconcini.
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Bake in the oven for 30-35 minutes.
