Carnival Lasagne
- Energy Kcal 923
- Carbohydrates g 44.7
- of which sugars g 7.5
- Protein g 48.4
- Fats g 60.9
- of which saturated fat g 25.7
- Fiber g 3.3
- Cholesterol mg 285
- Sodium mg 757
- Difficulty: Average
- Prep time: 60 min
- Cook time: 1 h 30 min
- Serving: 12
- Cost: Average
- Note +180 min for the filling (ragù, meatballs, eggs)
PRESENTATION
Carnevale lasagna is the kind of dish that really brings people together—especially in Southern Italy during Carnival season. Super tasty. This traditional Italian lasagna is a big deal on Fat Tuesday and Fat Thursday, but to be honest, nobody’s going to complain if it shows up at a regular Sunday lunch. Really really good. It’s packed full of tender meatballs, moist layers of fresh pasta, and two kinds of cheese—creamy mozzarella and smoky scamorza. People in Naples and nearby towns call it Neapolitan lasagna, and every family puts their own spin on it. One family might toss in extra eggs, while another prefers a ragù that's extra rich with different cuts of meat. And look, the tomato sauce ties everything together, soaking into the noodles and making each bite extra savory and satisfying. There's no shortage of flavor or comfort in a slice of this lasagna, especially when you get that little bit of golden cheese on top.
Rich and a little bit over-the-top, Carnevale lasagna really shows what Southern Italian festival recipes are all about—plenty of food, family and fun. Really. The whole point is to go big before Lent starts, so you’ll see layers stuffed with meatballs, ricotta and sometimes even bits of salami or hard-boiled eggs, depending on local tradition. And here's the thing: what makes this dish different isn’t just the hearty taste; it’s the way people swap out ingredients and make it their own. Which is great. Even the ragù can change from one kitchen to another—part of the fun, you know. You get something rich and melty, with each bite a little different depending on which part you scoop up. Authentic Italian lasagna like this feels like a celebration all by itself, no matter when it’s served. Whether it’s for Carnival or just because you want to treat your family, lasagna di Carnevale brings a bit of Southern Italy to the table and always leaves everyone feeling happy and full. For real. It’s this versatility and cultural depth that make it a true standout in any gathering.
INGREDIENTS
- Ingredients for a 8x12 inch baking dish
- Lasagne egg pasta 1.1 lbs (500 g)
- Pork chop 12.3 oz (350 g) - (neck)
- Pancetta 8.8 oz (250 g)
- Sausage 0.6 lb (250 g)
- Pork chop 0.5 lb (250 g)
- Onions 1 -
- Bay leaves 3 leaves
- Fine salt to taste
- Tomato purée 6.3 cups (1.5 l)
- Ground cloves 1 pinch
- Red wine 1.7 oz (50 ml)
- Extra virgin olive oil 2 tbsp (30 ml)
- for the meatballs
- Parsley 2 spoonfuls - minced
- Eggs 2 - medium
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - grated
- Fine salt to taste
- Black pepper to taste -
- Olive oil to taste - for frying
- Stale bread 1 ½ cup (100 g) - (crumb only)
- for the filling
- Sheep's milk ricotta cheese 2 cups (500 g)
- Parmigiano Reggiano PDO cheese 7 oz (200 g) - grated
- Fior di latte mozzarella cheese 14.1 oz (400 g)
- Provola cheese 14 oz (400 g)
- Eggs 4
How to prepare Carnival Lasagne
To prepare the Carnival lasagna, start by making the ragù: take both the pork chop and shoulder and cut them into small pieces 1, then dice the bacon 2, peel the sausage 3 and crumble it, and set the meat aside.
Now peel the onion and slice it thinly 4, let it soften in a large pan with some extra virgin olive oil for a few minutes 5. Then add the crumbled sausage and chopped meats 6, and brown them well.
Add the bay leaf 7 and ground cloves. Pour in the red wine 8, let it evaporate, then add the tomato sauce 9, salt, and let everything simmer over low heat for at least two hours. Then turn off the heat and let everything cool.
With a slotted spoon, remove 14 oz of meat, draining it well from the tomato sauce 10; place it in a bowl and add crumbled bread crumbs 11, chopped parsley 12, salt, and pepper.
Transfer the mixture to a food processor, add the eggs 13, and blend until smooth 14. With the obtained mixture, make small meatballs no larger than a cherry 15.
Fry them in olive oil 16 and let them drain of excess oil on a plate lined with paper towels 17. Meanwhile, hard-boil 6 eggs 18.
Once cooled, slice them thinly with a knife or egg slicer 19. Slice the smoked cheese 20 and mozzarella as well. In a bowl, mix the ricotta until creamy and thin it with a bit of tomato sauce 21.
Take a 12x8 inch baking dish and spread a little extra virgin olive oil and some sauce on the bottom. Lay down the first layer of lasagna 22 and cover it with the ricotta cream 23, place the thinly sliced hard-boiled eggs and distribute the fried meatballs 34.
Add the mozzarella, smoked cheese 25, meat ragù, and sprinkle with grated cheese 26. Continue with another layer of lasagna sheets 27.
Continue as before, alternating the ingredients until they are used up, making sure to prepare the final layer by sprinkling only sauce and grated cheese (28-29). Bake in a preheated static oven at 430°F for about 20 minutes (or in a fan oven at 390°F for 15-18 minutes), then take out the Carnival lasagna and let it rest for 10 minutes before serving.