Adriana's Italian Recipe for Lasagne Alla Naples

Lasagne Alla Naples
(Lasagne Alla Napoletana)


Ingredients:
For the Lasagne Pasta:
11 oz (300 grams) plain flour (if possible, Italian type "00") plus extra for dusting
3 eggs, lightly beaten
Salt

For the Filling:
11 oz (300 grams) minced beef
2 oz (50 grams) Parmigiano cheese, freshly grated
1 onion, chopped 1 carrot, chopped 1 celery stick, chopped 1/2 garlic clove, chopped 1 and 3/4 pints (1 liter) tomato "passata" 5 eggs
1 and 1/2 oz (40 grams) butter, plus extra for greasing 5 oz (150 grams) mozzarella cheese, sliced
5 tablespoons extra virgin olive oil
Salt and pepper

Directions:

Prepare the Filling:
Heat 3 tablespoons of the olive oil in a saucepan.

Add the onion, carrot, celery and garlic and cook over a low heat, stirring occasionally, for about 5-7 minutes, thena dd the tomato "passata". Season with salt and pepper and simmer for about 1 hour. Boil four of the eggs for 10-12 minutes, then cool down in cold water, shell and slice. Mix together the minced beef, Parmigiano cheese and remaining egg in a bowl and season with salt. Shape the mixture into small balls. Heat 1 oz (25 grams) of the butter and the remaining olive oil in a frying pan.

Add the meatballs and cook until browned all over, then add them to the tomato sauce.

Prepare the Fresh Pasta Dough:
Sift the flour and a pinch of salt into a mound on a work surface.

Make a well in the center and add the eggs.

Using your fingers, gradually mix the flour, then knead for about 10 minutes (If the mixture is too firm, add a little water; if it is a bit soft, add a little extra flour.

Shape the dough into a ball and let it rest for about 15-20 minutes.

Roll out on a lightly floured surface or use a pasta machine to make two thin sheets.

Cut into 4-inch (10-cm) squares and cook, a few at a time, in plenty of lightly salted, boiling water for a few minutes.

Drain and place on a small damp towel.

Preheat the oven to 160�C (325�F) Gas Mark 3.

Grease a large ovenproof dish with butter.

Arrange a layer of lasagne on the base and cover with the tomato sauce with meatballs, then the mozzarella and a few slices of hard-boiled eggs. Repeat the layers until all the ingredients are used, ending with a layer of tomato sauce. Dot the top with the remaining butter, cover the dish with foil or baking parchment and bake for about 1 hour. Leave to cool for about 10 minutes before serving. Serves 6. That's it!