Neapolitan Lasagna
A classic Italian dish with layers of tender pasta, creamy ricotta, rich meatballs, savory sausage, and melted mozzarella in a luscious tomato sauce.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.