The recipe of traditional Neapolitan lasagna, prepared with meat with ragu, provola, ricotta and many other tasty ingredients!
Rich and substantial, the Neapolitan lasagne they are the classic traditional dish whose fragrance and flavor can not be resisted.
In every Neapolitan family there is its own version of the lasagna recipe which, however, generally always involves the use of smoked provola, fresh ricotta and much classic ragout.
Here, below, is our Neapolitan lasagna recipe, handed down for some time by grandmothers and mothers who wisely taught us how to prepare them. Full of minced and browned meat they will be a delight especially if the ground will be blended with good wine.
Below, all the ingredients and the steps to follow.
Ingredients
- 350 gr fresh egg pasta in puff pastry
- 200 ml Neapolitan ragout
- 20 gr 0 flour (about a spoon)
- a pinch of nutmeg
- 80 gr butter
- 1 / 2 glass of Falanghina white wine
- 200 ml fresh whole milk
- 3 eggs
- 200 gr fresh smoked provola (possibly drained from its water)
- 250 gr fresh cow's milk ricotta
- 100 gr grated Parmesan cheese
- 300 gr minced red meat
- ½ white onion
- salt and pepper to taste
We prepare the filling
Laying a small saucepan over low heat, let's prepare it bechamel mixing together a single knob of butter, a pinch of salt and one of nutmeg, the flour and milk slightly warmed. We form one tasty white sauce to shrink just enough to lighten it slightly and leave aside.
Meanwhile, we blanch the eggs for about 8 minutes and let them cool before peeling and cutting them into rounds. In a large frying pan, instead, heat the remaining butter in which we will fry the finely chopped onion and the meat, blending it just cooked with some good white wine. Let's go up and pepper.
Let's prepare the Lasagna
On a very moderate heat, bring to the boil of slightly salted water and let's cook the pasta sheets one by one for 30 seconds. When cooked, place them on a cloth and use them in layers in a pan, alternating with pieces of fresh ricotta, steamed meat, the provola cut into chunks, the hard-boiled washers and the béchamel. On each layer of lasagna we must also put some good Neapolitan ragout prepared earlier and heated if necessary.
We proceed to the assembly of the Lasagne layers until all the ingredients are used up, covering the last sheet of pasta with the red sauce and a abundant handful of Parmesan cheese. Bake at 180 ° in a static oven for about 15 minutes.
