Neapolitan lasagna is a classic Italian dish that brings warmth and flavor to your table. With layers of tender pasta, creamy ricotta, rich meatballs, savory sausage, melted mozzarella, and a luscious tomato sauce, it is more than just a meal—it is an experience. Perfect for a festive gathering, a holiday dinner, or a special Sunday lunch, this lasagna will leave everyone asking for seconds. As you prepare it, you’ll enjoy the aromas filling your kitchen and the satisfaction of creating a dish rooted in tradition.
Why We Love This Neapolitan Lasagna Recipe
You will love making Neapolitan lasagna because it combines so many textures and flavors in one dish. Each bite gives you a mix of tender pasta, melted cheese, and well-seasoned meat. The sauce is slow-cooked to perfection, giving it a depth of flavor that makes this dish unforgettable. This lasagna also allows you to get creative with layers, arranging them to your liking. Whether you are cooking for family or friends, the presentation is impressive, and the taste is comforting and hearty. It’s a dish that brings people together, celebrating both Italian culinary heritage and the joy of shared meals.
Ingredients for Neapolitan Lasagna
Here’s everything you need to prepare your Neapolitan lasagna, carefully measured to ensure the perfect balance of flavors:
- 1 pound lasagna sheets
- 12 ounces mozzarella cheese, sliced
- 12 ounces ricotta cheese
- 12 ounces pork loin
- 12 ounces sausage
- 12 ounces tomato passata or purée
- 3 1/2 ounces lard
- 1/2 cup grated Parmigiano cheese
- 2 ounces pancetta
- 2 large eggs
- Bread crumbs
- Olive oil
- Red wine
- 1 onion
- 1 stalk celery
- 1 carrot
- Salt
- Pepper
How to Make Neapolitan Lasagna
Start by preparing your ingredients carefully. Chop the pancetta, carrot, celery, and onion into small 1/4-inch cubes. In a large skillet, brown the pork loin with lard and olive oil. Once it’s nicely seared, add the chopped vegetables and pancetta, cooking until they soften and release their aroma. Stir in the tomato purée and add a splash of red wine. Let the sauce simmer gently for at least two hours, occasionally adding hot water to maintain the perfect consistency.
When the pork loin is tender, finely chop half of it and return it to the sauce. Combine the other half with one egg, a few tablespoons of bread crumbs, and a portion of grated Parmigiano cheese. Form small meatballs and pan-fry them in hot oil until golden brown.
While the sauce and meatballs cook, preheat your oven to 350°F. Slice the mozzarella thinly, brown the sausage in a bit of lard, remove its casing, and cut it into pieces. Strain the ricotta and mix it with an egg, a tablespoon of Parmigiano, and a pinch of salt and pepper.
Bring a pot of salted water to a boil and cook the lasagna sheets for about three minutes, until they are just starting to soften. Drain and lay them in a greased baking dish. Begin layering the ingredients: start with pasta sheets, then spread some ricotta, followed by sauce, meatballs, sausage, and mozzarella. Repeat these layers until all ingredients are used, finishing with a generous sprinkling of Parmigiano, extra sauce, and mozzarella on top. Bake for 20 minutes until the cheese is melted and golden, then let it rest for a few minutes before serving.
How to Serve Neapolitan Lasagna
Serving Neapolitan lasagna is part of the experience. You can cut it into square portions for each plate, ensuring each serving has a perfect mix of pasta, sauce, and cheese. Pair it with a simple green salad dressed lightly with olive oil and vinegar to balance the richness of the lasagna. A side of roasted vegetables or garlic bread can complement the flavors beautifully. Make sure you let the lasagna rest slightly before serving—it helps the layers hold together and enhances the taste. Present it on a large platter for a family-style meal, allowing everyone to enjoy the visual appeal of the melted cheese and vibrant sauce.
Expert Tips for Neapolitan Lasagna
To get the best results, use fresh ingredients whenever possible. Fresh pasta sheets can give you a tenderer texture than dried ones, though both work well. Make sure the ricotta is well-drained; excess liquid can make the layers soggy. When cooking the meatballs, avoid overcrowding the pan to ensure even browning. Slow-cooking the sauce is key—it allows the flavors to meld and deepens the richness. If you like, you can make the lasagna a day ahead; refrigerate it uncovered, then bake just before serving to allow the flavors to intensify.
How to Store Neapolitan Lasagna
If you have leftovers, Neapolitan lasagna keeps well in the refrigerator for up to three days. Store it in an airtight container and reheat in the oven for best results, which preserves the texture of the pasta and the melty cheese. For longer storage, you can freeze portions in airtight containers for up to two months. When reheating frozen lasagna, thaw it in the fridge overnight, then bake until heated through to maintain the best flavor and texture.
Variations of Neapolitan Lasagna
There are many ways to adjust this classic recipe to suit your preferences. You can swap pork sausage for beef or chicken sausage, or even make a fully vegetarian version using roasted vegetables and mushrooms. For a lighter cheese option, use part-skim mozzarella or cottage cheese. Some people like to add a layer of spinach or zucchini for added flavor and nutrients. You can also experiment with the sauce by adding herbs like basil, oregano, or thyme to enhance the aroma. The beauty of Neapolitan lasagna is that it can be adapted while still maintaining its rich, comforting essence.
Frequently Asked Questions About Neapolitan Lasagna
What makes Neapolitan lasagna different from other lasagnas?
Neapolitan lasagna is distinct because it features a combination of ricotta, mozzarella, meatballs, sausage, and a slow-cooked tomato sauce, creating a layered richness that other versions might not have.
Can I make Neapolitan lasagna ahead of time?
Yes, you can assemble it a day in advance and refrigerate it. Bake it just before serving for the best flavor and texture.
What is the best type of cheese for Neapolitan lasagna?
Use fresh ricotta and mozzarella. Grated Parmigiano adds a finishing touch and a depth of flavor.
How do I prevent the lasagna from becoming watery?
Ensure the ricotta is well-drained and cook the pasta sheets briefly before layering. Simmer the sauce slowly to reduce excess liquid.
Neapolitan Lasagna
Equipment
- Large Skillet
- Baking Dish
Ingredients
- 1 lb. lasagna sheets
- 12 oz. mozzarella cheese (sliced)
- 12 oz. ricotta cheese
- 12 oz. pork loin
- 12 oz. sausage
- 12 oz. tomato passata or purée
- 3 ½ oz. lard
- ½ cup grated Parmigiano cheese
- 2 oz. pancetta
- 2 large eggs
- Bread crumbs
- Olive oil
- Red wine
- 1 piece onion
- 1 stalk celery
- Salt
- Pepper
Instructions
- Chop pancetta, carrot, celery, and onion into small 1/4-inch cubes. In a large skillet, brown the pork loin with lard and olive oil.
- Add chopped vegetables and pancetta, cooking until softened. Stir in tomato purée and a splash of red wine; let simmer for at least 2 hours.
- Finely chop half of the pork loin and return it to the sauce. Combine the other half with one egg, bread crumbs, and grated Parmigiano to form meatballs.
- Pan-fry meatballs in hot oil until golden brown. Preheat oven to 350°F (175°C).
- Slice mozzarella, brown sausage, and strain ricotta with an egg, Parmigiano, salt, and pepper.
- Cook lasagna sheets in salted water for about three minutes, then drain and lay in a greased baking dish.
- Layer the ingredients: pasta sheets, ricotta, sauce, meatballs, sausage, and mozzarella. Repeat until all ingredients are used, finishing with sauce and mozzarella.
- Bake for 20 minutes until cheese is melted and golden. Let rest before serving.
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