Total Time: 1 hour 45 minutes – servings for 6-8 people
Lasagne napoletane are complex and more elaborate than their counterpart lasagne alla bolognese. They require more dedication and patience in the preparation, especially in making the ragu. It’s the classic recipe destined for the festive or important occasion.
- 1 pound lasagne
- 3 cups ragu napoletano
- 2 cups ricotta
- 1 pound of chickpea size meatballs
- 8 ounces sliced neapolitan spicy salame
- 1 and 1/2 cup grated parmigiano
- 3/4 pound shredded mozzarella
Use a 10 by 15-inch baking pan or similar size, spread 1/2 cup ragu at the bottom. That helps to avoid sticking. Lay lasagne on top, then a thin layer of ricotta, a layer of meatballs, spread thin sliced salame, sprinkle with parmigiano and finish first layer with shredded mozzarella.
Repeat for three more layers. Make the last layer more abundant, covered with cheeses.
Bake at 350F for about 45 minutes. When done, let lasagne rest for at least 15 minutes.
Neapolitan meatballs for lasagne Napoletane
Mix in a bowl 1 pound of ground lean beef, 2 garlic cloves minced, 2 beaten eggs,1/4 cup fresh chopped parsley and 1 cup of bread without crust, shredded and just a little wet with milk. Add salt and pepper.
After mixing well, let rest in the refrigerator for 1 hour and more, so the eggs glue everything tight. Use a teaspoon to scoop up the mixture. meat balls should be as small as a chickpea. In my example here they came out too big.
Note: for lasagne napoletane the rippled edge pasta kind is used. I can tell the big Neapolitan influence in America from the fact that mostly only the rippled kind of lasagne can be found in many supermarkets.
Precook lasagne in boiling water for 1 minute. Stop the coking by dropping them in a bath of cold water. Then drain and dry them before assembling. If you use the precooked kind ( not the best) no need to do this.
If ricotta is to thick to spread, add a little milk.