Traditional Neapolitan Lasagna Recipe

Name: Traditional Neapolitan Lasagna Recipe
Prep time: 40 min
Cook time: 2 h 40 min
Total time: 3 h 20 min
Yield: 8 serving
Ingredients: 350 g pork ribs; 250 g sausage; 350 g pork; 100 ml red wine; 1 white onion; 1.5 liter tomato passata; 4 tablespoons olive oil; salt; 400 g meat; 2 tablespoons parsley; 2 eggs; 100 g Parmigiano Reggiano cheese; 100 g breadcrumbs; 1 liter oil; 500 g ricotta cheese; 200 g parmigiano reggiano; 400 g mozzarella cheese; 4 eggs; 10 lasagna

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5.0

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Prep Time
40 mins
Cook Time
2 hrs 40 mins
Total Time
3 hrs 20 mins
Servings
8
Calories
1141 kcal
Course
Main Course
Cuisine
Italian

Traditional Neapolitan Lasagna Recipe

Iris Warren

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Neapolitan Lasagna is a rich and succulent baked dish, typical of traditional Neapolitan sunday lunch, made with layers of durum wheat semolina noodles, stuffed with meat sauce (Neapolitan pork ragu), fried meatballs, ricotta, mozzarella and hard-boiled eggs.

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Ingredients

Servings

For the Meat Sauce

350 g pork ribs - ~12 oz
250 g sausage - ~9 oz
350 g pork - ~12 oz (pork neck)
100 ml red wine - ~½ cup
1 white onion -
1.5 liter tomato passata - 6 cups
4 tablespoons olive oil - extra virgin
salt - to taste

For the Meatballs

400 g meat - ~1 pound. You must remove the meat from the meat sauce and use it to make meatballs.
2 tablespoons parsley - chopped
2 eggs
100 g Parmigiano Reggiano cheese - 1 cup, grated
100 g breadcrumbs - 1 cup + more for breading the meatballs
1 liter oil - 4 cups (for frying)

For the Filling

500 g ricotta cheese - 1.1 pound
200 g parmigiano reggiano - 2 cups, grated
400 g mozzarella cheese - 14 oz (hard mozzarella)
4 eggs

For the Lasagna Sheets

10 lasagna

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Instructions

MAKE THE MEAT SAUCE

Take the pork neck and the ribs and cut them into small pieces. Leave some meat on the bone, it will make the sauce tastier. Then remove the sausage skin. Put the meats and the sausage aside for the moment.
Now peel the onion and slice it finely. Sautè it in a large pan with the extra virgin olive oil for a few minutes. Then add the sausage and the meats. Cook for 3 or 4 minutes on medium heat, sometime stirring.
Pour the red wine, let it evaporate and then add the tomato passata. Add salt to taste, stir and cover with a lid.
Let simmer over low heat for at least two hours. The sauce should not be too thick. If it seems to dry out too much during cooking, add a ladle or two of water. The sauce must be a little liquid to facilitate the cooking of the lasagna noodles afterwards. When ready, turn off the heat and let the pork meat sauce cool.

MAKE THE MEATBALLS

With a slotted spoon, take about 400 g (~1 pound) of meat from the sauce, draining it very well from the tomato sauce. Place it in a bowl and add the grated Parmigiano, chopped parsley, 100 g (1 cup) of breadcrumbs and two whole eggs.
Transfer the mixture in a food processor and finely mince, until homogeneous. With the mixture make small meatballs, no bigger than a hazelnut and bread them quickly in bread crumbs.
Fry the meatballs in plenty of oil. With a slotted spoon, remove the meatballs from the oil, drain well the excess oil, then put them on a plate and set aside.

THE FILLING

Boil 4 eggs for 10 minutes. Remove the shells while they are still hot. Let them cool then cut into thin slices. Set aside. Cut the hard mozzarella cheese into thin slices as well and set aside.
Now place the ricotta in a bowl. Add two or three tablespoons of meat sauce and mix everything until you get a homogeneous reddish-cream.

MAKE THE LAYERS

Take a lasagna pan measuring about 13x9 inches and spread a little meat sauce on the bottom. Then place the first layer of lasagna noodles.
Cover the pasta sheets with the ricotta cream. Then place a few slices of hard-boiled egg, some fried meatballs and some slices of mozzarella.
Finally spread the meat sauce and sprinkle with the grated Parmigiano cheese. Cover with another layer of lasagna sheets.
Keep going with the layers until you run out of ingredients, taking care to make the final layer with only the sauce, mozzarella and grated Parmigiano.
Cover the pan with aluminum foil so that the top does not dry out too much. Bake in a preheated oven at 200°C (390°F) for about 25 minutes. Then remove the aluminum foil and keep cooking for another 5/10 minutes, depending on whether you like the surface more or less crunchy. Then take out the lasagna and let it rest for 10 minutes before serving. Now enjoy your Neapolitan Lasagna!

Nutrition Information

Show Details

Serving 100g Calories 1141kcal (57%) Carbohydrates 60g (20%) Protein 73g (146%) Fat 67g (103%) Saturated Fat 29g (145%) Polyunsaturated Fat 6g Monounsaturated Fat 26g Trans Fat 0.2g Cholesterol 330mg (110%) Sodium 1473mg (61%) Potassium 1702mg (49%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 2272IU (45%) Vitamin C 25mg (28%) Calcium 934mg (93%) Iron 7mg (39%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 1141 kcal

% Daily Value*

Serving	100g
Calories	1141kcal	57%
Carbohydrates	60g	20%
Protein	73g	146%
Fat	67g	103%
Saturated Fat	29g	145%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	26g	130%
Trans Fat	0.2g	10%
Cholesterol	330mg	110%
Sodium	1473mg	61%
Potassium	1702mg	36%
Fiber	6g	24%
Sugar	14g	28%
Vitamin A	2272IU	45%
Vitamin C	25mg	28%
Calcium	934mg	93%
Iron	7mg	39%