Green Lasagna Neapolitan Recipe

Ingredients to make Neapolitan Green Lasagna:

1. 300 grams of green lasagna plates

For the filling: 300 grams of minced beef

1. ¼ liter of tomato sauce
2. 1 deciliter of extra virgin olive oil
3. a few sprigs of parsley
4. 1 carrot
5. 2 garlic cloves
6. 1 onion
7. salted
8. 1 glass of red wine
9. 400 grams of grated Mozzarella cheese
10. 200 grams of Parmesan cheese
11. Freshly ground black pepper to taste
12. salted

How to make Neapolitan Green Lasagna:

• Heat the oil in a saucepan.
• Add the carrot and onion cut into brunoises (small squares) and sauté for 15 minutes, until softened.
• Add the minced meat to the vegetable mixture and add a pinch of salt.
• Sauté until the meat takes on a little color.
• Add the wine and then the tomato sauce.
• Cover and cook for approximately 20 minutes over low heat, until a thick sauce is formed.
• We check the point of salt and reserve.
• Bring salted water to a boil in a wide and not very high saucepan to cook the lasagna sheets for about 9 minutes, until they are almost done, stirring from time to time.
• We put the lasagna through the tap once cooked, drain it and place it on a tray previously greased with a little oil so that it does not stick.
• We heat the oven to 200ºC.

• We assemble the lasagna: in a rectangular or square oven tray or pastry mold, greased with olive oil and tomato sauce, place the cooked lasagna sheets.
• On these lasagna plates we pour part of the meat filling.
• Cover with another layer of lasagna plates.
• We continue with a layer of filling and then a layer of Mozzarella.
• We repeat the process following the order of the ingredients, until we use them all.
• We must use three layers of pasta.
• We cover the last layer with meat sauce and spread the Parmesan cheese and the rest of the Mozzarella that is left over.
• Bake the lasagna on top of the oven for about 25 minutes, until simmering and golden.
• Let rest for 15 minutes before serving.