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.
- 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
- 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
- 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
- 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.
- 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.
- 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
- 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.
- 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.
- 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.