Neapolitan Carnival Lasagna (Lasagne di Carnevale)
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Neapolitan Carnival Lasagna (Lasagne di Carnevale)
The grand celebratory lasagna of the Neapolitan Carnival tradition. Rich layers of pasta, ragù, tiny meatballs, sausage, ricotta, fiordilatte, and Parmesan create one of the most iconic festive dishes of Naples.
Servings8
Ingredienti
- 400 g dried lasagna sheets
- 200 g ground meat
- 70 g stale bread soaked in water and squeezed
- 1 egg
- 300 g ricotta cheese
- 200 g grated Parmesan cheese
- 250 g cervellatine sausages or Italian sausages
- 300 g fiordilatte mozzarella diced
- Abundant ragù sauce
- Olive oil or lard
- Salt
- Black pepper
- White wine a splash
Istruzioni
- Prepare a generous amount of Neapolitan ragù and keep it warm.
- In a bowl, combine the ground meat, soaked and squeezed stale bread, egg, a handful of Parmesan, salt, and pepper.
- Shape the mixture into small meatballs.
- Fry the meatballs in olive oil or lard until golden brown. Set aside.
- Prick the sausages with a fork.
- Cook the sausages in a pan with olive oil and a splash of white wine until fully cooked and lightly browned.
- Slice the sausages into rounds and combine them with the meatballs.
- Add a few spoonfuls of ragù and let everything simmer together for a few minutes.
- In a bowl, loosen the ricotta with some ragù until smooth and creamy.
- Dice the fiordilatte mozzarella.
- Cook the lasagna sheets a few at a time in abundant salted boiling water with a drizzle of oil to prevent sticking.
- Remove each sheet carefully and lay it flat on a damp cloth.
- Spread a couple of ladles of ragù on the bottom of a large baking dish.
- Arrange the first layer of lasagna sheets side by side, allowing them to hang over the edges of the dish to later form a “cover.”
- Spread part of the ricotta mixture over the pasta.
- Add diced fiordilatte, meatballs, sausage slices, ragù, and grated Parmesan.
- Cover with another layer of lasagna sheets arranged in the opposite direction.
- Continue layering pasta and filling ingredients until everything is used.
- After the final layer of filling, fold the overhanging lasagna sheets inward to close the lasagna like a box.
- Top with the remaining ragù and Parmesan.
- Bake in a very hot oven at 200°C (390°F) until a crispy golden crust forms on top, about 30–35 minutes.
- Let rest for several minutes before serving.
Note
This is the traditional Carnival lasagna of Naples, historically prepared before Lent.
* Cervellatine are thin Neapolitan sausages with a strong savory flavor.
* The folded top layer is a classic old Neapolitan technique that creates a compact, rich interior.
* Cervellatine are thin Neapolitan sausages with a strong savory flavor.
* The folded top layer is a classic old Neapolitan technique that creates a compact, rich interior.