Italian
Carnival Lasagna
by Manu Food · 60K subscribers on YouTube
A classic Neapolitan Carnival lasagna layered with rich tomato ragù, creamy ricotta, fior di latte, salame Napoli, homemade meatballs, hard-boiled eggs, and fresh basil, baked until golden.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
11 items- 500 gEgg PastaOr 12 fresh lasagna sheets
- 2 lRagù Di PomodoroRich tomato ragù, flavored with beef rind and tendon
- 500 gRicotta AsciuttaDry ricotta
- 500 gFior di LatteFresh mozzarella
- 300 gSalame NapoliNaples-style salami
- 30 pcsPolpetteSmall homemade meatballs
- 5 pcsHard-Boiled EggsHard-boiled eggs
- Grated ParmigianoTo taste
- SaltTo taste
- PepperTo taste
- Fresh BasilTo taste
Method
- Prepare a rich tomato ragù (if not already made) flavored with beef rind and tendon.
- Stem the ricotta by mixing it with some of the ragù.
- Spread a layer of ragù on the bottom of a 40x40 cm baking dish.
- Place a layer of fresh lasagna sheets (or egg pasta) over the ragù.
- Season and cut the salame Napoli into small cubes, then scatter over the pasta.
- Add generous amounts of fior di latte (mozzarella) pieces.
- Prepare the meatballs: mix minced meat, bread, cheese, egg, salt, and pepper; form into small, uniform balls.
- Place the meatballs over the layer (use about 30 total for the dish).
- Add slices of hard-boiled eggs.
- Tear fresh basil leaves and scatter over the top.
- Repeat steps 4 to 10 for a total of 4 layers.
- On the final layer, top only with ragù and grated Parmigiano Reggiano.
- Bake in a preheated oven at 180°C (fan-assisted) for 30-40 minutes, until golden and bubbly.
