Authentic Neapolitan Lasagna with Homemade Pasta and Ragu
This Authentic Neapolitan Lasagna is a labor of love, perfect for a gathering or a comforting family meal. With layers of freshly made pasta, a rich and hearty ragu made from beef and Italian sausages, and a creamy blend of ricotta and cheeses, this lasagna embodies the essence of Italian cuisine. The combination of textures and flavors—from the crunchy tops to the bubbling cheese—creates an unforgettable dish that is sure to impress. Follow this detailed step-by-step recipe to create a comforting classic that takes time but rewards you with unparalleled taste and satisfaction.
10
Servings
N/A
Calories
25
Ingredients
Ingredients
Extra virgin olive oil
2 tablespoons (for sautéing)
Ricotta cheese
3 cups (fresh)
Parmigiano-Reggiano cheese
1 cup (freshly grated)
Fresh mozzarella cheese
1 lb (shredded)
All-purpose flour
7 cups (plus extra for kneading)
Eggs
5 large (for pasta and meatballs)
Extra virgin olive oil
1/4 cup (for ragu)
Boneless beef chuck
8 ounces (cut into chunks)
Salt
to taste
Freshly ground black pepper
to taste
Onion
1 (finely chopped)
Dry red wine
3/4 cup
Plum tomatoes
2 (28 ounce) cans (passed through a food mill)
Sweet Italian sausages
8 ounces
Hot red pepper flakes
to taste
Day old bread
3 cups (cut into 1-inch cubes)
Ground beef
1 1/4 lbs
Eggs
3 large (lightly beaten for meatballs)
Garlic cloves
3 (minced)
Pecorino Romano cheese
3/4 cup (freshly grated)
Italian parsley
1/4 cup (finely chopped)
Pine nuts
1/4 cup (toasted)
Salt
1/2 teaspoon
Fresh ground black pepper
1/4 teaspoon
Extra virgin olive oil
1/4 cup (for frying meatballs)
Instructions
1
To make the ragu, heat 1/4 cup of olive oil in a large Dutch oven over medium heat. Season the beef with salt and pepper, then sear in batches until dark golden brown. Remove and set aside.
2
In the same pot, add chopped onion and sauté until golden and soft, about 10 minutes. Deglaze the pan with the red wine, scraping off any browned bits. Add the seared beef, plum tomatoes, Italian sausages, and some hot red pepper flakes. Bring to a boil, then reduce to a simmer and cook for 2.5 to 3 hours, stirring occasionally.
3
While ragu simmers, prepare the pasta. Mound the flour on a clean surface, making a well in the center. Add 5 large eggs and whisk briskly, gradually incorporating the flour. Knead until elastic and smooth, then wrap in plastic and let rest for 30 minutes.
4
For the meatballs, soak the bread cubes in water. After 20 minutes, drain and squeeze out excess moisture. Mix with ground beef, minced garlic, beaten eggs, pecorino Romano, parsley, pine nuts, salt, and pepper. Form into 12-15 large meatballs.
5
Heat 1/4 cup of olive oil in a skillet over high heat. Brown the meatballs in batches until golden on all sides, about 10 minutes.
6
Once the ragu is done, remove the meat and sausages, chop, and return to the sauce. Adjust seasoning as needed.
7
To assemble the lasagna, roll the rested pasta dough into thin sheets. Cut into 10x5-inch strips and cook briefly in a pot of boiling salted water, then transfer to an ice bath.
8
Preheat the oven to 350°F (175°C). In a lasagna pan, spread 1/2 cup ragu on the bottom. Layer the pasta, ricotta, meatballs, ragu, and cheeses, repeating the layers until you finish with a generous layer of cheese on top.
9
Bake for 1 hour and 15 minutes, or until bubbling at the edges. Let rest for 15 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Neapolitan Lasagna?
It is a traditional Italian dish featuring layers of homemade pasta, a slow-cooked beef and sausage ragu, meatballs, and a blend of ricotta and other cheeses.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
What types of meat are used in the ragu?
The ragu is prepared with boneless beef chuck and sweet Italian sausages.
How long should the ragu simmer?
The ragu should simmer for about 2.5 to 3 hours to develop its rich flavor.
How many eggs are required for the homemade pasta?
You will need 5 large eggs for the pasta dough.
How long must the pasta dough rest?
The dough should be wrapped in plastic and allowed to rest for 30 minutes before rolling.
What makes the meatballs unique in this recipe?
These meatballs include soaked bread cubes and toasted pine nuts for a specific texture and flavor profile.
How do you prepare the bread for the meatballs?
Soak the bread cubes in water for 20 minutes, then drain and squeeze out all excess moisture before mixing.
Which cheeses are included in the recipe?
The recipe uses Ricotta, Parmigiano-Reggiano, fresh Mozzarella, and Pecorino Romano.
How are the pasta sheets cooked before assembly?
The sheets are briefly boiled in salted water and then immediately transferred to an ice bath.
What are the recommended dimensions for the pasta strips?
The pasta should be cut into strips measuring approximately 10 by 5 inches.
What is the correct oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the lasagna bake in the oven?
The lasagna needs to bake for 1 hour and 15 minutes until it is bubbling at the edges.
Is resting the lasagna after baking necessary?
Yes, letting it rest for 15 minutes before serving helps the layers set properly.
What kind of wine is recommended for the sauce?
A dry red wine is used to deglaze the pan and add depth to the ragu.
What is done with the meats after the ragu finishes simmering?
The beef and sausages are removed from the sauce, chopped, and then returned to the ragu.
Why is an ice bath used for the pasta?
The ice bath stops the cooking process and prevents the fresh pasta sheets from becoming overcooked or sticking together.
What is the first step in layering the lasagna?
Start by spreading 1/2 cup of the prepared ragu on the bottom of the lasagna pan.
Does this recipe have a spicy element?
Yes, hot red pepper flakes are added to the ragu to provide a subtle heat.
How are the tomatoes prepared for the sauce?
The recipe calls for plum tomatoes that have been passed through a food mill.
What type of beef is best for the ragu?
Boneless beef chuck cut into chunks is recommended for the long simmering process.
What ingredients are in the meatball mixture?
The mixture includes ground beef, minced garlic, eggs, pecorino Romano, parsley, pine nuts, and soaked bread.
How many meatballs does this recipe make?
This recipe yields between 12 and 15 large meatballs.
How should the meatballs be cooked?
Brown the meatballs in batches in a skillet with olive oil over high heat for about 10 minutes.
What is the final texture of the dish?
The finished lasagna features crunchy tops with a bubbling cheese layer and soft, tender pasta layers.
How much flour is used for the pasta dough?
The recipe requires 7 cups of all-purpose flour plus extra for kneading.
How do you sear the beef for the ragu?
The beef should be seasoned with salt and pepper and seared in olive oil until dark golden brown.
What type of mozzarella is used?
One pound of shredded fresh mozzarella cheese is used for layering and topping.
What type of oil is used for the ragu and meatballs?
Extra virgin olive oil is used throughout the recipe for sautéing and frying.
How do you begin making the pasta?
Mound the flour on a clean surface, create a well in the center, and add the eggs before whisking and incorporating the flour.