Neapolitan Baked Lasagne
Dive into the rich, comforting flavors of Neapolitan Baked Lasagne, a classic Italian favorite that brings the warmth of Naples straight to your table. This hearty dish layers tender lasagne sheets with a robust meat sauce of ground beef, pork sausage, and aromatics, slow-simmered in tomato passata and red wine for unparalleled depth. A creamy béchamel sauce, infused with a hint of nutmeg, adds lusciousness to every bite, while molten mozzarella and grated Parmesan create a golden, bubbly crust. Perfectly balanced and indulgent, this lasagne is ideal for family dinners or special occasions. With its traditional ingredients and authentic technique, this recipe is a true testament to Italian comfort food at its finest.
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Recipe Information
Ingredients
- 12 pieces lasagne sheets
- 500 grams ground beef
- 250 grams pork sausage (removed from casing)
- 700 ml tomato passata
- 2 tablespoons tomato paste
- 1 large onion
- 1 medium carrot
- 1 medium celery stalk
- 2 tablespoons olive oil
- 3 garlic cloves
- 125 ml dry red wine
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon dried oregano
- 500 ml whole milk
- 60 grams unsalted butter
- 60 grams all-purpose flour
- 0.25 teaspoons nutmeg (grated)
- 100 grams Parmesan cheese (grated)
- 250 grams mozzarella cheese (shredded)
Instructions
Peel and finely dice the onion, carrot, and celery. Mince the garlic cloves.
Heat olive oil in a large pan over medium heat. Add the onion, carrot, and celery, cooking until softened (about 5-7 minutes).
Add the garlic and cook for 1 minute, then add the ground beef and pork sausage. Break up the meat with a wooden spoon and cook until browned.
Pour in the red wine, stirring well to deglaze the pan. Simmer until the liquid has reduced by half, about 5 minutes.
Stir in the tomato passata, tomato paste, oregano, salt, and black pepper. Reduce the heat to low and simmer for 45 minutes, stirring occasionally, until the sauce thickens.
While the meat sauce simmers, prepare the béchamel sauce. In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a pale roux forms.
Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon. Season with nutmeg and a pinch of salt; set aside.
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with olive oil or butter.
Boil water in a large pot and partially cook the lasagne sheets according to the package instructions (reduce the recommended cooking time by 2-3 minutes). Drain the sheets and set aside.
Start assembling the lasagne. Spread a thin layer of meat sauce at the bottom of the baking dish. Cover with a layer of lasagne sheets, followed by a layer of meat sauce, a drizzle of béchamel, a sprinkle of grated Parmesan, and shredded mozzarella.
Repeat the layering process (sheets, meat sauce, béchamel, cheeses) until you run out of ingredients, making sure to end with a generous layer of béchamel and cheeses on top.
Cover the lasagne with foil, ensuring it does not touch the cheese (to prevent sticking). Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
Let the lasagne rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.1 g | 431% | |
| Saturated Fat | 152.2 g | 761% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 8062 mg | 351% | |
| Total Carbohydrate | 589.1 g | 214% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 86.4 g | ||
| Protein | 323.0 g | 646% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 3459 mg | 266% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 6609 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
