Lasagna Recipe Stuffed with Neapolitan Sauce

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.