ItalianNeapolitan
Carnival Lasagna
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A rich Neapolitan lasagna made for Carnival, layered with meatballs, ricotta, Neapolitan ragù, hard-boiled eggs, Parmesan, and basil, baked until golden.
- Cook
- 45 min
- Difficulty
- medium
Ingredients
8 items- PolpettePrepare according to the Sartù video
- RicottaWorked until smooth
- Ragù NapoletanoNeapolitan ragù, prepared beforehand
- Hard-Boiled EggsHard-boiled eggs, cut into pieces
- Pasta per LasagnaLasagna sheets
- Parmigiano ReggianoGrated, for finishing
- Basil(optional) — Basil sprouts and basil sauce
- Mozzarella(optional) — Mozzarella sauce
Method
- Prepare the meatballs (as shown in the Sartù video).
- Work the ricotta until smooth.
- Have the Neapolitan ragù and hard-boiled eggs ready.
- Cut the meatballs into large chunks.
- Layer the lasagna in a baking dish: start with ragù, then pasta sheets, ricotta, meatballs, hard-boiled eggs, and more ragù.
- Repeat the layering until the dish is full.
- Bake at 180°C (350°F) for 45 minutes.
- Finish with grated Parmesan, basil sprouts, basil sauce, and mozzarella sauce.
- Let rest slightly, then cut and serve.
