Recipe
Ingredients (per 9 people)
1 kg of curly durum wheat lasagna
2 l of Neapolitan ragù
for the meatballs
300g of minced meat
1 egg
150 g of stale bread
30 g of grated parmesan
Sale, parsley
for the stuffing
500 g sheep or buffalo or cow ricotta
500 g of cervellatine (small sausages cooked in meat sauce )
400 g of smoked provola
3 hard-boiled eggs
150 g of grated parmesan
200 g of salami type Napoli
Basil
Preparation
Let's start by preparing a good Neapolitan ragù. It is mandatory to do it the day before.
For the meatballs: we mix the minced meat with the crumb of stale bread soaked in a little milk or water and squeezed, a handful of grated parmesan, an egg, sale, parsley and form small balls. Let's fry them in hot oil.
To clean, leaf through and wash the basil. Cut the cervellatine cooked in meat sauce into slices and the napoli salami into strips, the provolone into small pieces, we slice the hard-boiled eggs.
We put the ricotta in a bowl, mash it with a fork and add a drop of water, salt and pepper. Let's work it with a fork until you get a thick cream.
We boil the lasagna in abundant salted water and a tablespoon of oil, let's drain them not too al dente, letting them cool spread out on a cloth so they don't stick together. And let's start composing the layers
