Carnival Italian Recipes Italian Pasta Recipes

How to make the great Neapolitan Lasagna

Here is the great Neapolitan Lasagna or Lasagna alla Napoletana. A particularly rich and tasty first course for the Carnival season.

In Neapolitan tradition, this lasagna was made for Mardi Gras, filled with various ingredients, the same ingredients that from Ash Wednesday were banned from the table during Lent.


SERVINGS: Serves 8


  • 1 lb all-purpose flour
  • 5 oz eggs
  •  oz extra virgin olive oil
  • salt to taste
  • meat sauce
  • pork sausage, sautè
  • ricotta cheese
  • egg, hard-boiled
  • mozzarella cheese
  • grated Parmigiano Reggiano cheese



  1. In a small casserole, gently fry the chopped lard with the oil and the chopped vegetables. Add the minced meat. Meanwhile hard-boil the eggs.
  2. Brown the mixture for a few minutes, pour the wine over it, sprinkle with the marjoram and season with salt and pepper.
  3. When the wine has evaporated, mix in a small amount of flour and leave to cook for some minutes.
  4. While the sauce is cooking, make the fresh pasta.
  5. In a buttered oven dish, arrange the pasta in layers, dressing each layer with the meat sauce.
  6. On top of the sauce, uniformly distribute the sausage (previously fried in garlic and parsley) cut into in small pieces, the ricotta, the hard-boiled eggs in wedges or slices and the mozzarella in cubes.
  7. Close off with a sheet of pasta and sprinkle grated Parmesan on top.
  8. Once it is cooked, well-browned on the surface, leave it to rest before serving.
The eggs must be immersed in boiling salted water and left to cook for 9 minutes. In this way the yolk does not become green.
Then they should be cooled immediately under running cold water, so that they can easily be shelled.

When the pasta is immersed in boiling water it must be stirred immediately, to avoid the sheets sticking to one another.

It is a good idea to leave the lasagna to rest after cooking, so that the pasta absorbs any excess moisture.

In this way the portions may be cut more regularly and uniformly.

Source and picture: Academia Barilla

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