Lasagna Napoletana with Ragù Sauce

Love What UEAT
Feb 15
3 min read

#recipe #ragulasagna #lasagna #neopolitainlasagna #boiledegglasagna

#lasagnanapoletana #carnivallasagna #healthymeal #comfortfood

Alright now, raise your hands if you like lasagna! That’s exactly what I thought, everyone raised their hands! Lasagna is enjoyed by all !

This rich and flavourful dish originated in Italy, traditionally ascribed to the city of Naples and was created way back in the Middle Ages.

Having strong family roots from Naples is the reason why we will be sharing and showing you step by step a classic authentic Neapolitan style lasagna. An ultimate traditional comfort meal, healthy and delicious.

Till this day, after hundreds of years of being created, lasagna is famed worldwide and remains an Italian superstar dish !

INGREDIENTS: Time: 2 hours

Baking pan size: 14”x 10”(35.5cm)

Serves: 12-14

RAGU SAUCE

3-24 oz (680 g) bottles of passata (strained tomatoes)

2 1/2 lbs (approx 1.1 K) mixture of veal and beef meat

OR your choice(s) of minced meat(s)

3-4 medium size carrots (finely chopped)

3-4 celery stalks (finely chopped)

1 medium size onion (finely chopped)

1-1 1/2 cup (250 ml-325 ml) red wine

1 tsp garlic powder

1 tsp black pepper

2/3 cup (165 ml) olive oil

Salt to taste

LAYERING INGREDIENTS:

2 packages (8 sheets per package) no boil lasagna sheets

2 lbs (approx 1 K) grated mozzarella

3 cups (approx 215 g) grated cheese (we used Parmigiano Reggiano)

1-18 oz (approx 475 g) container of ricotta cheese

12 hard boiled eggs (sliced or chopped)

DIRECTIONS: Oven temp: 400F (205 C)

Bake time: 45-50 minutes

1. TIP: Grate your mozzarella and cheese. Chop your eggs. Place in the refrigerator till ready to assemble the lasagna.

2. In a big pot, over stovetop, medium heat, pour some olive oil (enough to cover the bottom of the pot). Pour in the bottles of passata.

3. Fill each bottle with water. Give the bottles a shake to collet the remaining passata. Add to the pot. Stir periodically.

WHILE THE PASSATA IS COOKING, WE BROWN THE MINCED MEAT.

4. In a large deep skillet, over stovetop on medium/high heat, drizzle some olive oil.

Add your onions, celery and carrots (also known as mirepoix). Sauté till translucent (5-7 minutes).

5. Add your minced meats. Break into chunks. Mix well. Add the garlic powder and black pepper. Mix well and let sear undisturbed for 3-5 minutes before stirring.

6. Pour the red wine. Give it a good mix. Stir periodically. Cook until all the moisture has evaporated and the meat is browned.

NOTE: BEFORE ADDING THE MEAT INTO THE TOMATO SAUCE, RESERVE ABOUT

7-8 LADLES OF THE SAUCE TO LAYER THE BOTTOM OF THE BAKING PAN TO PREVENT STICKING AND BURNING

7. Add the browned minced meat into the tomato sauce (sugo). Let cook together for about 30 minutes for the flavours to blend together.

TIME TO ASSEMBLE

8. Spread the reserved tomato sauce across the bottom of the baking pan.

9. Cover with a single layer of the no boil lasagna sheets, breaking them to fit as needed.

10. a) Spread or dollop some of the ricotta.

b) Sprinkle the mozzarella, cheese and chopped hard boiled eggs.

c) Ladle some of the ragù sauce. Spread evenly to cover the lasagna sheets.

11. Add another layer of lasagna sheets and repeat steps 10a-10c, until the ingredients

are used up, or there is no more room in the baking pan. Refrigerate any leftovers.

12. Last layer: Finish with a layer of lasagna sheets. Cover with the remaining ragù sauce. Top with a light sprinkle of mozzarella and grated cheese.

13. Cover the baking pan with aluminum foil. Place on a baking sheet lined with aluminum foil to catch any spillage.

14. Bake in a preheated 400F (205 C) oven for 45-50 minutes, or until a fork easily pierces into the lasagna sheets. TO ACHIEVE A LIGHT CRUST: remove the aluminum foil the last 15 minutes.