Neapolitan Baked Lasagne: Lasagne Napoletane

Name: Neapolitan Baked Lasagne: Lasagne Napoletane
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 5 larges eggs; 828 milliliters all-purpose flour, plus extra for kneading; 1 liters freshly grated Parmigiano-Reggiano; 710 milliliters ricotta; 2 Tbsps salt; 454 grams fresh mozzarella, shredded

Neapolitan Baked Lasagne: Lasagne Napoletane might be just the main course you are searching for. One serving contains 671 calories, 45g of protein, and 36g of fat. This recipe serves 10. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have ricotta, flour, salt, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Make the pasta dough according to the recipe and roll out to the thinnest setting on a pasta rolling machine.

Ingredients you will need

Pasta Dough

Pasta

Roll

Cut the pasta into strips 5 inches wide and 10 inches long. Cover with a damp towel and set aside.

Ingredients you will need

Pasta

Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stovetop and cook the lasagna 1-minute in the boiling water.

Ingredients you will need

Water

Salt

Ice

Equipment you will use

Stove

Drain, refresh in the ice bath, and drain again.

Ingredients you will need

Ice

Lay out on clean, damp towels.

In a 10 by 20-inch lasagna pan, layer the lasagna, beginning with 3/4 cup ragu, then a layer of pasta, then a layer of ricotta, then a layer of polpette and sausage, then a layer of Parmigiano and mozzarella. Use all ingredients. The top layer should be covered with cheese.

Ingredients you will need

Mozzarella

Parmigiano Reggiano

Ricotta Cheese

Sausage

Cheese

Pasta

Equipment you will use

Frying Pan

Bake for 1 hour and 15 minutes, until edges are bubbling.

Equipment you will use

Oven

Let rest 15 minutes before slicing.

Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

Ingredients you will need

Dough

All Purpose Flour

Egg

Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

Ingredients you will need

Dough

All Purpose Flour

Wrap