Italiano
The chef Vincenzo Della Monica from the PastaBar Leonessa ( Nola – NA ) shows his recipe on the occasion of Carnival : the Typical Neapolitan Lasagna.
Ingredients
500gr flaky pasta dough “Leonessa”
500gr peeled tomatoes
200gr ricotta
250gr minced meat
100gr bread
300gr mozzarella
100gr parmigiano reggiano
100gr sausages
100gr pigs ribs
n° 5 hard-boiled eggs
Salt, pepper and extra vergin olive oil
Method
Brown the onion with oil, sausages and pigs ribs. Add the peeled tomatoes and let it cook. Make little meat balls using the minced meat, bread and parmigiano, then fry.
Start making Lasagna, one layer at a time:
Pour down tomatoes, ricotta, meat balls, parmigiano, mozzarella, eggs, and a layer of flaky pasta dough ( Do the same for each layer ). It is suggested to make about 4 layer of pasta. Add salt and pepper at the end. Bake it for 45 minutes.
