The Neapolitan lasagna is a dish that never misses on holidays in my family and that is enough to mention to see everyone’s eyes, especially my children’s, light up. This is not the bechamel version: this is the Southern version, the one prepared in Naples for Carnival, on Sundays, but also for a birthday or any occasion worth celebrating.
It is made with lots of love and patience, starting in the morning to eat it at lunchtime. The authentic Neapolitan lasagna is a rich and generous first course: a ragù that simmers slowly, as we say in Naples, bubbling for hours until its aroma fills every corner of the house, fried meatballs, salami, hard-boiled eggs, ricotta, fior di latte and smoked provola. Each layer is a declaration of love.
My version respects the soul of this dish but lightens its heart and the stomach. I prepared the ragù using only sausages, which also saved some time; then I replaced the small meatballs with mixed ground beef and pork, cooked and sizzled in a pan, and I omitted the hard-boiled eggs and salami. The result? A rich and fragrant Neapolitan lasagna, easier to digest but with all the soul of the tradition. Fewer ingredients, same emotion.
It is a dish that requires time, of course, but that is precisely its secret. And, between you and me, it’s even better the next day.
So what are you waiting for? Follow the aroma… the recipe continues!
If you are looking for another rich and flavorful first course, also discover:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 1 Hour
- Cooking time: 45 Minutes
- Portions: 6People
- Cooking methods: Slow cooking, Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Carnival
Ingredients
- 6 1/3 cups tomato purée (passata)
- 1 glass red wine
- 1 onion
- 1.1 lb sausages
- 3 1/3 tbsp extra virgin olive oil
- to taste coarse salt
- 1 small bunch basil (optional)
- 9 oz ground beef
- 9 oz ground pork
- 2 tbsp butter
- 2 tbsp red wine
- to taste fine salt
- 2 cups sheep ricotta
- 9 oz fior di latte (drained and dry)
- 9 oz smoked provola
- 7 oz Parmigiano Reggiano PDO (or grated Grana Padano)
- 1.1 lb egg lasagna sheets
Tools
- 1 Baking pan 8×12 in
Steps
Peel and finely slice the onion, let it soften in a large saucepan with the oil. Add the sausages and brown them well over medium heat until golden. Deglaze with the glass of red wine and let it evaporate completely.
Pour in the tomato purée, add salt and a few basil leaves. Cook over low heat with the lid slightly ajar for at least two hours, stirring occasionally.In a pan melt the butter and sauté the mixed ground meat over high heat, breaking it up well with a wooden spoon. Season with salt, deglaze with the red wine to add flavor and cook for a few minutes until well done and the wine has evaporated. Set aside.
Cut the fior di latte and smoked provola into strips or slices and place them in a colander so they lose the whey that would moisten the layers. Work the ricotta with a pinch of salt and two tablespoons of ragù to soften it and give it color.
Remove the casings from the sausages and cut them into rounds or pieces as you prefer.Preheat the oven to 356 °F (180 °C) in conventional mode. Grease the pan and pour a generous ladleful of ragù on the bottom. Place the first layer of pasta sheets, then spread a few spoonfuls of ricotta cream, add some ragù, sausage pieces, the cooked ground meat, pieces of fior di latte and provola, and a sprinkling of Parmigiano. Repeat for at least 4 layers. Finish with plenty of ragù, cubes of fior di latte and provola and a generous sprinkle of Parmigiano.
Cover with a sheet of aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the surface is golden and gratinated. Remove from the oven and let rest for at least 15 minutes before cutting. This way the lasagna settles, the flavors meld and the cut will be perfect.
My tips
Fior di latte and provola: always dry them well before using, otherwise they release whey and make the layers soggy.
The ragù: the longer it cooks, the better. If you have time, prepare it the day before and let it rest overnight to develop flavor.
Smoked provola: gives an unmistakable aroma — use it sparingly, its flavor is pronounced and a little goes a long way.
This is the Neapolitan lasagna I make: generous, fragrant, made with love. If you make it, leave me a comment below and tell me how it went: I always enjoy reading you!
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FAQ (Questions and Answers)
Can I use dried pasta instead of fresh?
Yes, but fresh egg pasta guarantees a softer texture and a more authentic flavor. If you use dried pasta, it is advisable to blanch it briefly before assembling the lasagna.
Can it be prepared in advance?
Absolutely yes. Prepared the day before and reheated the next day, the lasagna firms up better and the flavors meld more intensely.
How do you store lasagna?
Store it covered in the refrigerator for 2–3 days. To reheat, the oven is preferable at 320 °F (160 °C) for about 15–20 minutes to maintain the optimal texture. The microwave is faster but can make the pasta rubbery.
