Neapolitan Carnival Lasagna
The grand Fat Tuesday dish in Naples: tomato sauce slowly simmered with sausage, little meatballs, hard-boiled eggs, ricotta and mozzarella.
A recipe from the ITALAZA kitchen
Preparation 40 min · Cooking 145 min (not counting bringing the water to the boil)
A little longer than planned: 185 min.
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In the kitchen 9 steps
- Finely chop the onion (1 piece) and soften it for 5 minutes in the olive oil (6 tbsp) in a casserole. Add the sausage (240 g), cut into pieces, and brown for 5 minutes.
- Stir the tomato paste (40 g) into the casserole, pour in the passata (800 g) and water (200 ml), season with salt, cover halfway and simmer for 1 h 30 over very low heat, stirring from time to time.
- Meanwhile, boil the eggs (2 pieces) for 10 minutes, refresh them in cold water, peel and slice them.
- Mix the ground beef (240 g) with the beaten egg (1 piece), a third of the grated Parmesan (100 g) and a pinch of salt, then roll into very small, marble-sized meatballs.
- Brown the meatballs for 5 minutes in a frying pan with a drizzle of oil, then add them to the sauce for the final 15 minutes of cooking. Remove the sausage, slice it and return it to the sauce.
- Preheat the oven to 180 °C. Mix the ricotta (240 g) with two ladlefuls of sauce and dice the mozzarella (200 g).
- In a large baking dish, layer the sauce, lasagna sheets (300 g), ricotta, meatballs, sausage, eggs, mozzarella and Parmesan, in three or four layers. Finish with the sauce and Parmesan.
- Cover with parchment paper and bake for 40 minutes, removing the paper for the final 10 minutes.
- Leave to rest for 15 minutes before serving: the layers will hold together when sliced.
Tip: Make the sauce the day before: it will taste more rounded, and on the day you’ll only need to assemble and bake the lasagna.
Probably contains: gluten, eggs, milk · check the labels
Product labels: Barilla Emiliane Lasagne Pasta Sheets – Professional Size, Divella Passata di Pomodoro – 100% Italian Tomatoes, Giovanni Paudice Double Tomato Concentrate, A Paesana Extra Virgin Olive Oil – Italy (1 liter)