Lasagna Napoletana

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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.

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Lasagna Napoletana

My absolute favorite way to eat lasagna!!
Course Main Course
Cuisine Italian
Keyword lasagna, lasagna napoletana

Ingredients

  • 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

Instructions

  • 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 9x12 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.

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