“Lasagne Alla Napoletana”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the Filling:
  2. Heat 3 tablespoons of the olive oil in a saucepan, add the onion, carrot, celery and garlic and cook over a low heat, stirring occasionally, for 5 minutes, then add the tomato passata.
  3. Season with salt and pepper and simmer for about 1 hour.
  4. Meanwhile, boil four of the eggs for 12 minutes, then refresh in cold water, shell and slice.
  5. Mix together the minced beef, Parmigiano cheese and remaining egg in a bowl and season with salt.
  6. Shape the mixture into small balls.
  7. Heat 1 oz (25 grams) of the butter and the remaining olive oil in a frying pan, add the meatballs and cook until browned all over, then add them to the tomato sauce.
  8. Prepare the Fresh Pasta Dough:
  9. Sift the flour and a pinch of salt into a mound on a work surface.
  10. Make a well in the center and add the eggs.
  11. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes.
  12. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.
  13. Shape the dough into a ball and leave to rest for 15 minutes.
  14. Roll out on a lightly floured surface or use a pasta machine to make two thin sheets.
  15. Cut into 4-inch (10-cm) squares and cook, a few at a time, in plenty of lightly salted, boiling water for a few minutes.
  16. Drain and place on a damp tea towel.
  17. Preheat the oven to 325°F.
  18. Grease a large ovenproof dish with butter, arrange a layer of lasagne on the base and cover with the tomato sauce with meatballs, then the mozzarella and a few slices of eggs, hard-boiled.
  19. Repeat the layers until all the ingredients are used, ending with a layer of tomato sauce.
  20. Dot the top with the remaining butter, cover the dish with foil or baking parchment and bake for about 1 hour.
  21. Leave to stand for 10 minutes before serving.
  22. Serves 6.
  23. That's it!

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