Lasagna di Carnevale Napolitana Recipe

Makes 10 servings

  • 284 g dried lasagna noodles
  • 284 g Italian sweet sausage
  • 397g ricotta
  • 340 g grated Parmesan
  • 3 eggs
  • 21 g chopped parsley
  • Salt, as needed
  • Ground black pepper, as needed
  • Freshly grated nutmeg, as needed (optional)
  • 960 mL Bolognese Meat Sauce
  • 1 tbsp/15 mL olive oil
  • 284 g mozzarella, thinly sliced or shredded
  1. Bring a large pot of salted water to a boil. Add the noodles and stir well to separate. Cook until tender but not overly soft, about 8 minutes. Drain the noodles at once and rinse with very cold water. Drain again and reserve.
  2. Cook the sausage on a sheet pan in a 176°C oven, about 15 minutes. Remove the casing from the sausage, if desired, and slice thinly. Reserve.
  3. To make the cheese filling, combine the ricotta, 113 g of the Parmesan, the eggs, and parsley. Season with salt, pepper, and nutmeg, if using. Mix well.
  4. Spread a small amount of the meat sauce on the bottom of an oiled half hotel pan.
  5. Lay in some of the noodles, overlapping them no more than 6 mm. Do not allow the noodles to fold up the sides of the pan.
  6. Spread the cheese filling about 6 mm thick, then add a layer each of sausage, sauce, mozzarella, and a sprinkle of the remaining Parmesan. Continue layering the ingredients in this manner, reserving a portion of sauce and Parmesan for the top. Finish with a layer of noodles.
  7. Cover with the reserved sauce and top with the remaining Parmesan.
  8. Bake in a 191°C oven for 15 minutes. Reduce the heat to 163°C and bake for 45 minutes more. If the top browns too fast, cover the pan lightly with greased aluminum foil.
  9. Allow the lasagna to rest for 30 to 45 minutes before cutting into servings