At Carnival, anything goes: except when it comes to cooking. No pranks, there must be lasagna on the table! Between a chat, a spoonful of black pudding and a coriander found in the hair, this is the only possible dinner on Shrove Tuesday or Shrove Thursday (or Sunday… sorry but when do you do it? ).
Better if the lasagna is Neapolitan style: the traditional recipe from southern Italy calls for the presence of meatballs and ragù The preparation varies from family to family. Here you'll find ours: be gentle and don't overdo it if you find any variations from what you've grown to appreciate since childhood. Instead, visit our channels. Facebook or Instagram Let us know how you eat it and how we can improve it. Or, if you like this recipe, make it at home!
For the version with béchamel sauce, we recommend you read instead this other article we wrote some time ago. In any case, you will need a Mamù lasagne .
Difficulty : requires patience
Preparation: an hour
Cooking: time for a football match
Cost: medium (there is inflation)
Ingredients for a dozen people:
- 500g of egg lasagna
- 250g of bacon
- 250g pork chops
- qb bay leaves
- 2 liters of tomato puree
- 350g pork chops (coppa)
- 250g of sausage
- 1 onion
- salt to taste
- 30 ml of oil
Meatball ingredients:
- 2 tablespoons chopped parsley
- 100g of grated cheese
- black pepper to taste
- 100 g breadcrumbs
- 2 eggs
- salt to taste and oil for frying
Filling ingredients:
- 500g of sheep's ricotta
- 400g of mozzarella
- 4 eggs
- 200g of grated cheese
- 400g of provola cheese
Preparing Neapolitan Carnival Lasagna
- Let's start by preparing the ragù: take the pork chop and the coppa, cutting them into small bites
- Cut the bacon into cubes.
- Crumble the sausage after peeling it. Now remove all the meat and set it aside.
- Peel the onion and slice it finely. Sauté it in a pan with a little oil for a few minutes.
- Then, add the crumbled sausage and meat. Brown thoroughly.
- Add bay leaves and ground cloves.
- Add the tomato puree, salt and let it simmer for about two hours, after which you can turn off the heat and let everything cool.
- Take a slotted spoon and use it to drain the sauce from about 400 grams of meat. Add this meat to a bowl, then add the crumbled breadcrumbs, chopped parsley, salt, and pepper.
- Place all this mixture in a blender, adding the eggs as well. Blend until smooth.
- From this mixture form small meatballs.
- It's time to fry the meatballs in oil, then drain on absorbent paper.
- Hard boil six eggs. Once they're cold, cut them into thin slices.
- Also thinly slice the provola and mozzarella.
- In another bowl, mix the ricotta until creamy. You can add a little tomato sauce.
- Take a baking dish and, after drizzling a little oil on the bottom, arrange the first layer of lasagna sheets covered with ricotta cream. Add the thinly sliced eggs and fried meatballs, along with the mozzarella, provola, meat sauce, and grated cheese.
- Make another layer of lasagna sheets.
- And another, and another until you run out of ingredients.
- Remember to finish with a layer of sauce and grated cheese.
- Place in a preheated static oven at 220° for twenty minutes (or, fan-assisted at 200° for 15 minutes).
- Let the Carnival lasagna rest for about ten minutes before serving.
Enjoy your meal!
Did you know there's only one lasagna recipe? There are so many!
If this sounds interesting to you, you might want to check out our baked lasagna with ragù and béchamel recipe !
