Neapolitan Baked Lasagne - {Lasagne Napoletane}

Recipe Ingredients

1		Basic Fresh Egg Pasta dough - (see recipe)
2 tablespoons	30ml	Salt
1 1/2		Neapolitan Meat Sauce - (see recipe), cooled
		Meat reserved for another use and
		The sausages thinly sliced
3 cups	711ml	Ricotta
1/2		Neopolitan Meatballs - (see recipe), cooled
1 1/2 cups	297g / 10oz	Freshly-grated Parmigiano-Reggiano
1 lb	454g / 16oz	Fresh mozzarella - shredded

Recipe Instructions

Make the pasta dough according to the recipe and roll out to the thinnest setting on a pasta rolling machine. Cut the pasta into strips 5 inches wide and 10 inches long. Cover with a damp towel and set aside.

Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top and cook the lasagne 1 minute in the boiling water. Drain, refresh in the ice bath and drain again. Lay out on clean, damp towels.

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

Bake for 1 hour and 15 minutes, until edges are bubbling. Let rest 15 minutes before slicing.

This recipe yields 10 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A15) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.