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    Home » Pasta Recipes » Italian Baked Pasta

    Traditional Neapolitan Lasagna Recipe

    Published: Apr 25, 2021 · Modified: Apr 1, 2025 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Neapolitan Lasagna is a rich and succulent baked dish, typical of traditional Neapolitan sunday lunch, made with layers of durum wheat semolina noodles, stuffed with meat sauce (Neapolitan pork ragu), fried meatballs, ricotta, mozzarella and hard-boiled eggs.

    Lasagna Napoletana is different from Lasagna Bolognese recipe which is made just with egg lasagna, Bolognese sauce and Bechamel sauce.

    Neapolitan Lasagna Recipe

    Like any traditional recipe, there are several variations of Neapolitan Lasagna, depending on the area or the habits of the Italian families.Some recipes don't want, for example, the addition of hard-boiled eggs. Some use other cheeses with mozzarella and ricotta.

    There are even many interpretations about the meat sauce recipe. In fact, some mix beef and pork, others argue that this sauce should only be made with pork meat. Others disputes about the cuts of meat to use and so on.

    However this here is the authentic Neapolitan Lasagna recipe, the one they usually make in Southern Italy. Try it, surely it'll be a great success!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Curiosities
    • History
    • Recipe Card


    Ingredients

    Neapolitan Lasagna ingredients

    Prep Time: 40 Min | Cook Time: 2 Hours 40 Min | Servings: 8

    Doses for a 13x9 inch lasagna pan.

    The Meat Sauce

    • 350 g (~12 oz) of pork ribs
    • 250 g (~9 oz) of sausage
    • 350 g (~12 oz) of pork neck
    • 100 ml (~½ cup) of red wine
    • 1 medium white onion
    • 1.5 liter (6 cups) of tomato passata
    • 4 tablespoons of extra virgin olive oil
    • salt to taste

    For the Meatballs

    • 400 g (~1 pound) of meat. You must remove the meat from the meat sauce and use it to make meatballs.
    • 2 tablespoons of chopped parsley
    • 2 whole medium eggs
    • 100 g (1 cup) grated Parmigiano Reggiano cheese
    • 100 g (1 cup) breadcrumbs + more for breading the meatballs
    • 1 liter (4 cups) of oil for frying

    The Filling

    • 500 g (1.1 pound) of ricotta cheese
    • 200 g (2 cups) of grated Parmigiano Reggiano
    • 400 g (14 oz) of hard mozzarella cheese
    • 4 whole medium eggs

    For Lasagna Sheets

    • About 10 lasagna: you can make fresh homemade pasta/lasagna sheets following our step by step recipe
    • Or you can buy authentic Italian flat lasagna, oven ready (no cooking or boiling necessary), made with durum wheat (we recommend Tuscanini brand).

    Instructions

    Make the Meat Sauce

    BEFORE YOU START: To make Neapolitan Lasagna start with the preparation of the pork meat sauce. This preparation requires a lot of time but fortunately, you can make it in advance.

    Neapolitan Lasagna Recipe meat sauce step 1

    Step 1) - Take the pork neck and the ribs and cut them into small pieces. Leave some meat on the bone, it will make the sauce tastier. Then remove the sausage skin. Put the meats and the sausage aside for the moment.

    Neapolitan Lasagna Recipe meat sauce step 2Step 2) - Now peel the onion and slice it finely. Sautè it in a large pan with the extra virgin olive oil for a few minutes. Then add the sausage and the meats. Cook for 3 or 4 minutes on medium heat, sometime stirring.

    Neapolitan Lasagna Recipe meat sauce step 3Step 3) - Now pour the red wine, let it evaporate and then add the tomato passata. Add salt to taste, stir and cover with a lid.

    Neapolitan Lasagna Recipe meat sauce step 4Step 4) - Let simmer over low heat for at least two hours. The sauce should not be too thick. If it seems to dry out too much during cooking, add a ladle or two of water. The sauce must be a little liquid to facilitate the cooking of the lasagna noodles afterwards. When ready, turn off the heat and let the pork meat sauce cool.

    Make the Meatballs

    Neapolitan Lasagna Recipe small meatballs step 5

    Step 5) - With a slotted spoon, take about 400 g (~1 pound) of meat from the sauce, draining it very well from the tomato sauce. Place it in a bowl and add the grated Parmigiano, chopped parsley, 100 g (1 cup) of breadcrumbs and two whole eggs.

    Neapolitan Lasagna Recipe small meatballs step 6Step 6) - Transfer the mixture in a food processor and finely mince, until homogeneous. With the mixture make small meatballs, no bigger than a hazelnut and bread them quickly in bread crumbs.

    Neapolitan Lasagna Recipe small meatballs step 7Step 7) - Fry the meatballs in plenty of oil. With a slotted spoon, remove the meatballs from the oil, drain well the excess oil, then put them on a plate and set aside.

    The Filling

    Neapolitan Lasagna Recipe the filling step 8

    Step 8) - Boil 4 eggs for 10 minutes. Remove the shells while they are still hot. Let them cool then cut into thin slices. Set aside. Cut the hard mozzarella cheese into thin slices as well and set aside.

    Neapolitan Lasagna Recipe the filling step 9Step 9) - Now place the ricotta in a bowl. Add two or three tablespoons of meat sauce and mix everything until you get a homogeneous reddish-cream.

    Make the Layers

    Neapolitan Lasagna Recipe step 10

    Step 10) - Take a lasagna pan measuring about 13x9 inches and spread a little meat sauce on the bottom. Then place the first layer of lasagna noodles.

    Neapolitan Lasagna Recipe step 11Step 11) - Cover the pasta sheets with the ricotta cream. Then place a few slices of hard-boiled egg, some fried meatballs and some slices of mozzarella.

    Neapolitan Lasagna Recipe step 12Step 12) - Finally spread the meat sauce and sprinkle with the grated Parmigiano cheese. Cover with another layer of lasagna sheets.

    Neapolitan Lasagna Recipe step 13Step 13) - Keep going with the layers until you run out of ingredients, taking care to make the final layer with only the sauce, mozzarella and grated Parmigiano.

    Neapolitan Lasagna Recipe step 14Step 14) - Cover the pan with aluminum foil so that the top does not dry out too much. Bake in a preheated oven at 200°C (390°F) for about 25 minutes. Then remove the aluminum foil and keep cooking for another  5/10 minutes, depending on whether you like the surface more or less crunchy. Then take out the lasagna and let it rest for 10 minutes before serving. Now enjoy your Neapolitan Lasagna!

    Neapolitan Lasagna Recipe

    YOU MUST ALSO TRY:

    • Pasta alla Norma recipe
    • Fish Lasagna
    • Potato Gateau | Italian Mashed Potato Pie Recipe
    • Rosette al Forno (Baked Pasta Roses)
    • Baked Ziti Recipe
    • Pasta Frittata (Frittata di Spaghetti)

    Storage

    You can keep Neapolitan Lasagna in the refrigerator, covered with cling film or in an airtight container for 2-3 days.

    You can prepare it the day before, kept in the refrigerator covered with cling film to cook the next day.

    It's possible to freeze it only if you have used fresh ingredients. Prefer to freeze it when Neapolitan Lasagna is still raw. For cooking it, it's enough to defrost in the refrigerator about 24 hours ahead of time and then bake.

    Curiosities

    Neapolitan lasagna is one of the richest dishes of Neapolitan cuisine. One of the culinary traditions that is the symbol of abundance and well-being in Italy.

    Traditionally it's a dish made during the Carnival period, to symbolize this time of prosperity, just before the one of penance typical of Lent.

    Neapolitan Lasagna is also called "Carnival Lasagna" for the richness of the ingredients.

    It's considered perfect for celebrating the most enjoyable time of the year.

    In Naples, Carnival lasagna is cooked all year round, but during the Carnival it cannot be missing on the table, as well as the delicious and famous "Chiacchiere" as dessert!

    Neapolitan Lasagna Recipe

    History

    Neapolitan Lasagna recipe was born during the Kingdom of the Two Sicilies. Chefs of the Bourbon court used to make very rich and substantial dishes, as a symbol of wealth and well-being.

    They created this recipe, placing between the layers of lasagna noodles many ingredients including meat, eggs, sauce and cheese.

    It seems that Frencesco II, the last ruler of the Kingdom of the two Sicilies, was affectionately nicknamed "King Lasagna" by his father Ferdinand II, because he loved this dish so much!

    Lasagna Napoletana is therefore a delicacy of royal origins. Over time has become a typical recipe of the Italian traditional cuisine.

    Neapolitan Lasagna Recipe

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Neapolitan Lasagna

    Traditional Neapolitan Lasagna Recipe

    Silvana Nava
    Neapolitan Lasagna is a rich and succulent baked dish, typical of traditional Neapolitan sunday lunch, made with layers of durum wheat semolina noodles, stuffed with meat sauce (Neapolitan pork ragu), fried meatballs, ricotta, mozzarella and hard-boiled eggs.
    5 from 2 votes
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    Prep Time 40 minutes mins
    Cook Time 2 hours hrs 40 minutes mins
    Total Time 3 hours hrs 20 minutes mins
    Course Lasagna, Main Course
    Cuisine Italian
    Servings 8
    Calories 1141 kcal

    Ingredients
      

    For the Meat Sauce

    • 350 g pork ribs - ~12 oz
    • 250 g sausage - ~9 oz
    • 350 g pork - ~12 oz (pork neck)
    • 100 ml red wine - ~½ cup
    • 1 white onion -
    • 1.5 liter tomato passata - 6 cups
    • 4 tablespoons olive oil - extra virgin
    • salt - to taste

    For the Meatballs

    • 400 g meat - ~1 pound. You must remove the meat from the meat sauce and use it to make meatballs.
    • 2 tablespoons parsley - chopped
    • 2 eggs
    • 100 g Parmigiano Reggiano cheese - 1 cup, grated
    • 100 g breadcrumbs - 1 cup + more for breading the meatballs
    • 1 liter oil - 4 cups (for frying)

    For the Filling

    • 500 g ricotta cheese - 1.1 pound
    • 200 g Parmigiano Reggiano - 2 cups, grated
    • 400 g mozzarella cheese - 14 oz (hard mozzarella)
    • 4 eggs

    For the Lasagna Sheets

    • 10 lasagna

    Instructions
     

    MAKE THE MEAT SAUCE

    • Take the pork neck and the ribs and cut them into small pieces. Leave some meat on the bone, it will make the sauce tastier. Then remove the sausage skin. Put the meats and the sausage aside for the moment.
    • Now peel the onion and slice it finely. Sautè it in a large pan with the extra virgin olive oil for a few minutes. Then add the sausage and the meats. Cook for 3 or 4 minutes on medium heat, sometime stirring.
    • Pour the red wine, let it evaporate and then add the tomato passata. Add salt to taste, stir and cover with a lid.
    • Let simmer over low heat for at least two hours. The sauce should not be too thick. If it seems to dry out too much during cooking, add a ladle or two of water. The sauce must be a little liquid to facilitate the cooking of the lasagna noodles afterwards. When ready, turn off the heat and let the pork meat sauce cool.

    MAKE THE MEATBALLS

    • With a slotted spoon, take about 400 g (~1 pound) of meat from the sauce, draining it very well from the tomato sauce. Place it in a bowl and add the grated Parmigiano, chopped parsley, 100 g (1 cup) of breadcrumbs and two whole eggs.
    • Transfer the mixture in a food processor and finely mince, until homogeneous. With the mixture make small meatballs, no bigger than a hazelnut and bread them quickly in bread crumbs.
    • Fry the meatballs in plenty of oil. With a slotted spoon, remove the meatballs from the oil, drain well the excess oil, then put them on a plate and set aside.

    THE FILLING

    • Boil 4 eggs for 10 minutes. Remove the shells while they are still hot. Let them cool then cut into thin slices. Set aside. Cut the hard mozzarella cheese into thin slices as well and set aside.
    • Now place the ricotta in a bowl. Add two or three tablespoons of meat sauce and mix everything until you get a homogeneous reddish-cream.

    MAKE THE LAYERS

    • Take a lasagna pan measuring about 13x9 inches and spread a little meat sauce on the bottom. Then place the first layer of lasagna noodles.
    • Cover the pasta sheets with the ricotta cream. Then place a few slices of hard-boiled egg, some fried meatballs and some slices of mozzarella.
    • Finally spread the meat sauce and sprinkle with the grated Parmigiano cheese. Cover with another layer of lasagna sheets.
    • Keep going with the layers until you run out of ingredients, taking care to make the final layer with only the sauce, mozzarella and grated Parmigiano.
    • Cover the pan with aluminum foil so that the top does not dry out too much. Bake in a preheated oven at 200°C (390°F) for about 25 minutes. Then remove the aluminum foil and keep cooking for another 5/10 minutes, depending on whether you like the surface more or less crunchy. Then take out the lasagna and let it rest for 10 minutes before serving. Now enjoy your Neapolitan Lasagna!

    Nutrition

    Serving: 100gCalories: 1141kcalCarbohydrates: 60gProtein: 73gFat: 67gSaturated Fat: 29gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 330mgSodium: 1473mgPotassium: 1702mgFiber: 6gSugar: 14gVitamin A: 2272IUVitamin C: 25mgCalcium: 934mgIron: 7mg
    Keyword lasagna napoletana, neapolitan lasagna recipe
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    Comments

    1. Cece says

      January 21, 2024 at 4:33 pm

      5 stars
      Che bellissima! This lasagna is exactly what I have been missing since leaving Italia after a short stay in Napoli! This isn’t an easy recipe but I’ll dio mio once you try this recipe once you’ll never go back to any other recipe! Grazie Silvana!

      Reply
      • Silvana Nava says

        January 22, 2024 at 8:18 am

        Hi Cece,
        You are right, this is a truly amazing dish born from the creativity of Neapolitans!

        Reply
        • Reggie says

          May 14, 2024 at 6:04 pm

          5 stars
          I like your recipes!

          Reply
    5 from 2 votes

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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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