Neapolitan Lasagna Recipe

The homemade lasagna recipe has no secret. You just need to do it with a lot of care and have time for the ingredients to cook little by little, without rushing.

To prepare the Neapolitan lasagna step by step it is necessary to use fresh products. Originally it is prepared with mozzarella cheese but we have replaced it with sliced ​​semi-cured cheese. In the same way, we wanted to mix two types of meat instead of making it only with beef.

We teach you how to prepare lasagna at home and we recommend that you invite friends and family, because it will be a success. Write down our tips to prepare this Neapolitan lasagna!

Ingredients to make Neapolitan Lasagna:

• 300 grams of pork
• 300 grams of beef
• 2 carrots
• 1 onion
• 1 sky
• 1 pinch of salt
• 1 pinch of ground black pepper
• 1 splash of olive oil
• 1 pinch of breadcrumbs
• 1 bay leaf
• 2 eggs
• 300 milliliters of crushed tomato
• 2 tablespoons grated Parmesan
• 4 slices of cheese
• 9 pieces of pasta for lasagna
• 1 tablespoon of Sugar

How to make Neapolitan Lasagna:

1. We gather all the ingredientsto prepare the Neapolitan lasagna.
2. Chop the vegetablesinto small pieces and fry them in a pot with a little olive oil. Let cook for 4 minutes.
3. Separately, we cook the egg in a potwith plenty of boiling water.
4. Let cook for 10 minutes and go through cold water to make it easier to remove the shell.
5. Mix the minced meat well and add salt and pepper. Add half of the meat to thevegetable sauce and let cook for 5 minutes.
6. In the bowl where we have left the remaining meat, add an egg and the grated ParmesanWe mix well.
7. We can add other spices such as ground cumin and nutmeg.
8. Once all the ingredients have been mixed, we form small meat balls and reserve.
9. Add the chicken broth and the bay leaf to the pot where we are cooking the meat and vegetables.
10. Let cook for 3 minutesover low heat.
11. Next, we add the crushed tomatoand put a little more salt, ground black pepper and a tablespoon of sugar so that the tomato loses its acidity.
12. Let the meat for our Neapolitan lasagna cook for 1 hour over low heat.
13. On the other hand, we fry the meatballsin a pan with olive oil. Let them brown and reserve on absorbent paper.
14. When 45 minutes have passed since we added the tomato to the pot, add the meatballsand let cook for 25 more minutes over low heat.
15. Cook the pasta for lasagna in abundant boiling water with a little salt, drain and pass through cold water.
16. Next, we assemble the Neapolitan lasagna: place a layer of pasta at the base of a baking dish, add a layer of the Neapolitan sauce and cover with the chopped egg and sliced ​​cheese.
17. We continue with this process until we finish with the paste and the filling.
18. Tip:Keep in mind that you can also use pre-cooked lasagna sheets that do not need to go through boiling water.
19. On the top layer of the lasagna we cover with Neapolitan sauce (without meatballs), cheese and little breadcrumbs.
20. We put the lasagna in the ovenwith the option of gratin until it is golden on top.
21. Wait a few minutes before serving so that the Neapolitan lasagnais a little more compact and enjoy this exquisite Italian dish