The traditional Neapolitan-style lasagne has a substantial difference, though: there is no béchamel and no bolognese sauce.
These are replaced by ricotta and a traditional Neapolitan ragù – if you love them, then this version of Neapolitan lasagne will truly and deeply delight you, your tastebuds and your soul.
Yes, you heard me. Your soul.
From the courtesy of: http://www.academiabarilla.com/italian-recipes/regione-campania/neapolitan-lasagna.aspx
Total Time: 3 hours 30 minutes
- 1 lb egg pasta, fresh
- 1 lb ricotta cheese
- ⅝ lb small sausages (preffered with chilli pepper)
- 1 lb beef
- 7 oz dry white wine
- 3 ½ oz extra virgin olive oil
- 3 ½ oz Parmigiano Reggiano cheese, grated
- 2 oz tomato paste
- ⅝ lb mozzarella cheese
- 1 onion
Prepare the “ragù” by browning the meat and finely chopped onion in oil or lard.
When the mixture has taken on color, pour some dry white wine over it and allow to evaporate.
Add the tomato paste, dilute with water, put in some salt and basil and cook over a very low heat.
Use the meat to prepare some little meatballs to be fried.
Brown the sausages and cut them into roundels.
Melt the Ricotta and dilute it with half the sauce mixing thoroughly.
Cook the lasagne in salted water and then leave it to cool on the work-surface.
In an oven dish (if possible rectangular) pour in a little “ragù”, arrange the sheets of lasagne one next to another without overlapping.
Spread some spoonfuls of the Ricotta mixture over part of the meatballs, sausages, cubes of mozzarella and Parmigiano.
Season with some ladlefuls of “ragù” and then put another layer of lasagna in the opposite direction, repeating the stuffing operation, until all the ingredients have been used up.
Finish off with a layer of pasta well covered in “ragù” and Parmesan.
Bake at medium heat (350°F) for 30-40 minutes and leave to rest in the oven for a while before serving.
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