Lasagna Recipe Stuffed with Neapolitan Sauce

FoodsDiary By FoodsDiary

Ingredients to make Neapolitan-style stuffed lasagna with sauce:

for the filling

  1. 375 g of minced beef or pork loin or a mixture of both.
  2. 1/4 liter of tomato sauce.
  3. 1 glass of extra virgin olive oil.
  4. 2 tablespoons chopped fresh flat-leaf parsley.
  5. 1 finely chopped carrot.
  6. 2 large garlic cloves finely chopped.
  7. 1 small onion finely chopped.
  8. A spoon and a quarter of salt.
  9. 175 ml of dry red wine.
  10. Freshly ground black pepper to taste.
  11. 125g of Parmesan cheese.
  12. 625 g of shredded mozzarella cheese.

How to make Neapolitan stuffed lasagna with sauce:

  • Heat the oil in a saucepan.
  • Add the carrot and onion and sauté for 10 to 12 minutes, until softened.
  • Add the minced meat to the vegetable mixture and sprinkle with salt.
  • Sauté until the meat takes on a little color.
  • Add the tomato puree and the wine.
  • Cook for 3 minutes and then add the tomatoes and their juice.
  • We partially cover and cook for about an hour, until a thick sauce forms.
  • We check the seasoning and reserve.
  • Cover and refrigerate until ready to use.
  • We put five liters of salted water to boil to cook the lasagna for about 9 minutes, until it is almost done, stirring from time to time
  • We put the lasagna under the tap with cold water, drain it and then place it on a tray previously greased with a little oil so that it does not stick.
  • We heat the oven to 220ºC.
  • For the filling: Pour some of the meat sauce on a baking sheet.
  • Cover with a layer of lasagna dough.
  • We followed with a layer of sauce and then a layer of mozzarella.
  • We repeat the process following the order of the ingredients, until we use them all.
  • Three layers of paste should be used.
  • We cover the last layer with meat sauce and spread the mozzarella
  • Bake the lasagna on top of the oven for about 25 minutes, until simmering and gold
  • Let rest for 15 minutes before serving.
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