Lasagna Napoletana
This is my absolute favorite way to eat lasagna! It’s rich, it’s flavorful, and it’s a celebration of abundance. This lasagna is definitely a labor of love, from the fresh pasta to the carefully rolled mini meatballs. If someone makes this for you, they are definitely showing their love.
Lasagna Napoletana
My absolute favorite way to eat lasagna!!
- Basic Sunday Sauce
- Fresh Pasta Sheets
- Mini Meatballs
- 5 links Sausage
- 3 Boiled Eggs
- Mozzarella to taste (A piacere)
Ricotta Mixture
- 20 oz Whole Milk Ricotta
- 1/3 cup Grated Pecorino
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Egg
Make the Sauce, meatballs and pasta according to my recipes.
To a saute pan, add a few tbsps of olive oil and cook the sausage until browned.
Roll out the mini meatballs. Add frying oil of choice to a pan and fry until golden brown. Remove and place on a paper towel to drain.
Boil 3 eggs and set aside to cool. Chop into smaller pieces.
Preheat the oven to 400℉.
Assembly Instructions
Boil the pasta for a just a few minutes. To a 9×12 baking dish, add sauce to the bottom, a layer of pasta sheets, more sauce, meatballs, sausage, chopped eggs, mozzarella, grated pecorino, and ricotta mixture, spread the mixture out as much as possible.
Continue doing this until you run out of pasta or room in your pan.
Bake at 400℉ for 45 mins – 1 hour covered with aluminum foil. Remove the foil in the last 15 mins of cooking. Optionally, if you like a crunchy top like me, you can turn the broiler on for a few mins.
It is best to let it rest to settle for about 15-20 mins, so it doesn’t go running all over when you cut it.
