Lasagne di Carnevale

On Martedi Grasso, the day before the austere beginning of Lent, Neapolitans go all out for Carnevale and serve this delicious and noodle packed lasagne.

Difficulty Serves
Intermediate 8


  • Ragu Sauce
  • 2 tbsp extra virgin olive oil
  • 1/2 cup finely mined celery
  • 1 carrot finely minced
  • 1 onion finely minced
  • 1 pound Italian pork sausage
  • 4 boneless pork ribs
  • 28oz can crushed plum tomatoes
  • Meatballs
  • 1/2 pound finely ground veal
  • 3/4 pound finely ground pork
  • 4 eggs
  • 1/2 cup grated Pecorino Romano cheese, plus extra for dusting the dish
  • 1/2 cup fresh crumbled soft bread
  • Lasagne
  • 2 pounds lasagne sheets
  • 1 pound ricotta cheese, well drained
  • 1/4 pound salami, coarsely chopped
  • 5 hard boiled eggs thinly sliced into circles
  • 1/2 pound Caciocavallo or Provolone cheese, diced


  1. Heat the olive oil in a large saucepan set over a low heat. Add the onion, carrot and celery and cook until the vegetables are very soft approximately 20 minutes, stirring often.
  2. Add the ribs and the sausages and brown them on all sides. Add the tomatoes and lower the heat to the lowest setting. Cover and cook for about 1-1/2 hours, stirring occasionally. The sauce should be thick. Remove the sausage and ribs; set aside and keep warm. Season sauce to taste.
  3. While the sauce is cooking, make the meatballs. Combine the minced meats in a bowl with the grated cheese, eggs and the bread. Form small meatballs the size of marbles. Heat 1 tablespoon of olive oil in a saute pan and fry the meatballs until nicely browned. Drain them on paper towels
  4. Bring a large pot of water to a boil. Salt the water. Parboil the lasagne sheets, a few at a time just until they soften, 2 to 3 minutes. Drain and arrange them on towels in a single layer.
  5. In a large oven and broiler proof casserole dish or lasagne pan, spread a thin layer of the tomato ragu. Add a layer of lasagne sheets, covering the base and dab some ricotta cheese over the sheets then add a little more tomato ragu over the ricotta. Scatter some of the diced cheese over the ricotta and add some salami and egg slices. Keep making layers as above and end with covering the top layer with ragù and grated Pecorino cheese.
  6. Bake the lasagne for 35 to 40 minutes. Run the casserole under the broiler for 3-5 minutes, to form a crunchy crust. Remove the lasagne from the oven and allow to cool for 10 minutes. Serve cut into squares and serve with additional ragu and serve the pork ribs and sausages, cut into pieces on the side.
Print This Recipe


Sal DePaola

It’s as good as done. Ciao


After frying the meatballs what do you do with them, throw them away ???
You never mention them after they are fried. Just wondering. At 74 years young I have made many “Lasagne” dishes.

Dan D'Amelio

Hi, my mom is a big fan and she sent me this recipe. It looks great, but it doesn’t say what to do with the meatballs once they are cooked. I assume they go into the lasagne with the salami and eggs?

mario bucacci-pezzullo

This is exactly how my mother would make her lasagna and it is how I make my lasagna too. I have been such a fan of Maryann’s for years and have had the privilege of meeting her at Venda ravioli on Federal Hill in Providence, R.I. where she signed all of my cookbooks. She is delightful and the best cook!


Hello—I always look forward to getting your newsletter/email! In regards to this lasagne, I have a lasagna pan which is quite large—-larger than 9×13. Could you tell me what size pan you used for this particular recipe? Thanks very much.


My grandmother was from Rome and my grandfather Naples. This. Recipe is almost identical to hers It’s a delicious recipe and memory.Thank you Maryann 🥰

Carl Di Joseph

I just started watching your show. I love your informality and wonderful recipes you present.
I tried entering the recipe number in the search recipe box but it didn’t work.
Can you please respond with instructions on how to use the Numbers find recipes on their website. Thank you very much ,
Carl Di Joseph

Carl Di Joseph

Hi Mary Ann,
My name is Carl Di Joseph and I am a great fan of your cable tv show. I grew up in Melrose Park,IL and my parents were Sicilian and Marchegiani.

I am a fan of your show and love the wonderful recipes you present, especially seafood recipes.

I tried entering the recipe number in the search recipe box but it didn’t work. Can you please respond with instructions on how to use the Recipe Numbers to find recipes on your website.

Thank you very much ,
Carl Di Joseph

Leave a comment

Your comment will be revised by the site if needed.