Main dish, or rather unique dish, typical of Campania. The original homemade lasagna is made with traditional hand-rolled egg pasta sheets, much tastier than ready-made sheets. So here is my traditional homemade lasagna that has achieved an optimal result thanks to cooking in a terracotta dish. A guaranteed success!
A delicious main dish, perfect for the table on special occasions like family Sundays, Christmas or Carnival.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival, All seasons
- Energy 901.63 (Kcal)
- Carbohydrates 57.61 (g) of which sugars 16.08 (g)
- Proteins 54.59 (g)
- Fat 49.69 (g) of which saturated 5.41 (g)of which unsaturated 6.37 (g)
- Fibers 4.48 (g)
- Sodium 2,890.32 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
TRADITIONAL HOMEMADE LASAGNA INGREDIENTS
- 10 lasagna sheets
- 1.1 lbs ground pork (or mixed)
- to taste salt
- 6.3 cups ragù
- 10.6 oz buffalo ricotta
- 3 sausages (crumbled)
- 8.8 oz scamorza
- to taste Parmigiano Reggiano PDO
- Half onion
- 3 hard-boiled eggs
Tools
- 1 Baking Dish
TRADITIONAL HOMEMADE LASAGNA PREPARATION
First, in a pan, sauté half a chopped onion with the ground meat and the sausage and set aside.
Line a baking dish with sheets of egg pasta, make a first layer of ground meat and sausage then add the sifted ricotta, crumbled hard-boiled eggs, a handful of grated or shredded scamorza and Parmigiano, and finally cover with ragù.
Repeat the sequence of layers until finishing with the sheet, which you will cover with ragù, scamorza, and Parmigiano.
Now bake for about 30-35 minutes at 392°F. Remove from oven when a tasty crust has formed on the surface. Let the lasagna rest for about 30 minutes before serving, so the portions remain compact and do not fall apart.
Adriana’s Advice
If you use terracotta pots, cook in the oven for up to an hour as terracotta allows for slower cooking but will certainly enhance the flavor.
