Meat lovers Lasagna alla Napoletana
Meat lovers Lasagna alla Napoletana
A Lasagne all Napoletana made with ragù, meatballs, mozzarella, parmesan and hard-boiled eggs.
1 hours 45 minutes total
- Appetizer
- Beef
- Cheese
- Intermediate
- Lasagne and Oven Cuts
- Mozzarella Cheese
- Parmesan Cheese
- Pork/Sausage
- Summer and Pasta Salad Recipes
- Tomato
Lasagne alla Napoletana originates from Naples and is traditionally prepared during carnival season. This rich, festive dish features layers of ragù Napoletano, sausage, meatballs, ricotta, mozzarella, Parmigiano-Reggiano, and hard-boiled eggs—showcasing the bold flavours of southern Italy.
Lasagne and Oven-Baked Recipes
Ingredients
Serves 12
| 1 | Box Barilla Oven-Ready Lasagne |
RAGÙ SAUCE
| 2 tbsp | olive oil |
| 1 | onion, finely diced |
| 2 | garlic cloves, minced |
| 2 cups | spicy Italian sausage (casings removed) |
| 2 cups | ground beef |
| 1 tbsp | tomato paste |
| 4 cups | crushed tomatoes (or simple marinara) |
| Salt and pepper to taste |
MINI MEATBALLS
| 1 cup | ground beef |
| ¼ cup | plain breadcrumbs |
| ¼ cup | grated Parmigiano-Reggiano |
| 1 | egg |
| To taste salt and pepper | |
| Olive oil (for frying) |
ADDITIONAL
| 2 cups | shredded mozzarella |
| 1½ cups | grated Parmigiano-Reggiano |
| 1 cup | ricotta cheese |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Method
Step 1
RAGÙ SAUCE: 1. In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened (about 5 minutes). 2. Stir in garlic and cook for 30 seconds. 3. Add sausage and ground beef. Break apart with a spoon and cook until browned. 4. Stir in tomato paste and let it cook for 1–2 minutes. 5. Pour in crushed tomatoes or marinara. Season with salt and pepper. 6. Simmer uncovered on low heat for at least 30 minutes, stirring occasionally (longer is even better).
Step 2
MINI MEATBALLS: 1. In a bowl, mix together ground beef, breadcrumbs, Parmigiano, egg, salt, and pepper until combined. 2. Roll into small sized meatballs (about ½ inch). 3. Heat a thin layer of olive oil in a skillet over medium heat and fry meatballs in batches until browned and cooked through. 4. Set aside on paper towels to drain excess oil.
Step 3
ASSEMBLY & BAKING: 1. Preheat oven to 375°F (190°C). 2. Spread a thin layer of ragù on the bottom of a 9x13-inch baking dish. 3. Add a layer of Barilla Oven-Ready Lasagne sheets. 4. Top with a layer of ragù, mozzarella, ricotta and Parmigiano you can then alternate layers with either the mini meatballs spread evenly and the diced hardboiled egg, 5. Repeat layers (usually 3–4), finishing with sauce and cheese on top. 6. Cover tightly with foil and bake for 30 minutes. 7. Remove foil and bake another 15–20 minutes until bubbly and golden. 8. Let rest 15–20 minutes before slicing and serving.
Oven-Ready Lasagne
Unlike the thicker wavy pasta sheets commonly used in North America, Oven-Ready Lasagne pasta sheets are rolled flat like homemade. It’s lasagna the authentic Italian way! These thin flat pasta sheets require no boiling, meaning they are ready to be layered and baked, saving time and effort. Since one box makes approximately 12 servings of lasagna, delivering a melt-in-your-mouth texture, it’s perfect for sharing with loved ones when hosting or making part of your meal prep routine.
- Shape Oven-Ready Lasagne
- Cook time 30 mins
- Pack size 255 g
- Range Classic Blue Box
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