Neapolitan Lasagna
Neapolitan Lasagna
Ingredients
For the Lasagna
- 12 lasagna sheets, egg pasta, store-bought or homemade
- 3 cups bolognese sauce, homemade, made with celery, lots of onion, a mix of beef and pork
- 250 g scamorza cheese, cut into tiny cubes, or mozzarella
- 1 1/2 cups baby meatballs, cooked
- 6 boiled eggs, sliced
- 1 1/2 cups Parmesan cheese, grated
For the Ricotta Stuffing
- 500 g ricotta cheese
- 2 tablespoons bolognese sauce
- 1/4 teaspoon black pepper
- 2 eggs
Instructions
- 1
Preheat your oven to 180°C (350°F). Take a baking dish (approximately 20x30 cm) and place egg pasta sheets to cover the bottom and slightly up the sides, forming the first layer.
⏱️ 5 min•🌡️ 180
- 2
In a medium bowl, combine the ricotta cheese, 2 tablespoons of bolognese sauce, black pepper, and 2 raw eggs. Mix all ingredients thoroughly until well combined and smooth.
⏱️ 10 min
- 3
Spread a generous layer of bolognese sauce over the egg pasta sheets in the baking dish. Dollop spoonfuls of the prepared ricotta stuffing evenly over the meat sauce.
⏱️ 5 min
- 4
Crumble or scatter small cubes of scamorza cheese (or mozzarella) over the ricotta and meat sauce. Distribute a portion of the cooked baby meatballs evenly. Arrange sliced boiled eggs on top of the other ingredients. Sprinkle a generous amount of grated Parmesan cheese over this layer. Add a little bit of extra tomato sauce (from the bolognese pot) on top.
⏱️ 10 min
- 5
Place another layer of egg pasta sheets on top of the assembled layer. Repeat the layering process: bolognese sauce, ricotta stuffing, scamorza cheese, baby meatballs, sliced boiled eggs, Parmesan cheese, and extra tomato sauce. Continue building layers until the baking dish is full or ingredients are used up, typically 3-4 layers.
⏱️ 10 min
- 6
For the final top layer, place egg pasta sheets. Cover this layer with a generous amount of bolognese sauce. Add more scamorza cheese on top. Finally, sprinkle an abundant quantity of grated Parmesan cheese over the entire surface.
⏱️ 5 min
- 7
Cover the entire lasagna dish tightly with aluminum foil. Bake the covered lasagna in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 180
- 8
After 40 minutes, carefully remove the aluminum foil. Return the lasagna to the oven and bake for an additional 15 minutes, or until the top is golden brown and crispy.
⏱️ 15 min•🌡️ 180
- 9
Once baked, remove the lasagna from the oven and let it rest for at least 1 hour before cutting and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 60 min
Kitchen Tools
Neapolitan Lasagna
For the Lasagna
- 12 lasagna sheets, egg pasta, store-bought or homemade
- 3 cups bolognese sauce, homemade, made with celery, lots of onion, a mix of beef and pork
- 250 g scamorza cheese, cut into tiny cubes, or mozzarella
- 1 1/2 cups baby meatballs, cooked
- 6 boiled eggs, sliced
- 1 1/2 cups Parmesan cheese, grated
For the Ricotta Stuffing
- 500 g ricotta cheese
- 2 tablespoons bolognese sauce
- 1/4 teaspoon black pepper
- 2 eggs
Instructions
- 1
Preheat your oven to 180°C (350°F). Take a baking dish (approximately 20x30 cm) and place egg pasta sheets to cover the bottom and slightly up the sides, forming the first layer.
⏱️ 5 min•🌡️ 180 - 2
In a medium bowl, combine the ricotta cheese, 2 tablespoons of bolognese sauce, black pepper, and 2 raw eggs. Mix all ingredients thoroughly until well combined and smooth.
⏱️ 10 min - 3
Spread a generous layer of bolognese sauce over the egg pasta sheets in the baking dish. Dollop spoonfuls of the prepared ricotta stuffing evenly over the meat sauce.
⏱️ 5 min - 4
Crumble or scatter small cubes of scamorza cheese (or mozzarella) over the ricotta and meat sauce. Distribute a portion of the cooked baby meatballs evenly. Arrange sliced boiled eggs on top of the other ingredients. Sprinkle a generous amount of grated Parmesan cheese over this layer. Add a little bit of extra tomato sauce (from the bolognese pot) on top.
⏱️ 10 min - 5
Place another layer of egg pasta sheets on top of the assembled layer. Repeat the layering process: bolognese sauce, ricotta stuffing, scamorza cheese, baby meatballs, sliced boiled eggs, Parmesan cheese, and extra tomato sauce. Continue building layers until the baking dish is full or ingredients are used up, typically 3-4 layers.
⏱️ 10 min - 6
For the final top layer, place egg pasta sheets. Cover this layer with a generous amount of bolognese sauce. Add more scamorza cheese on top. Finally, sprinkle an abundant quantity of grated Parmesan cheese over the entire surface.
⏱️ 5 min - 7
Cover the entire lasagna dish tightly with aluminum foil. Bake the covered lasagna in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 180 - 8
After 40 minutes, carefully remove the aluminum foil. Return the lasagna to the oven and bake for an additional 15 minutes, or until the top is golden brown and crispy.
⏱️ 15 min•🌡️ 180 - 9
Once baked, remove the lasagna from the oven and let it rest for at least 1 hour before cutting and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 60 min