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Home » Recipes » Pasta with meat or seafood

Southern Italian Lasagna Recipe (Lasagne di Carnevale)

Published: Feb 13, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video

This southern Italian lasagna recipe also called lasagna di Carnevale, is a classic dish from Naples served on Fat Tuesday (Martedi grasso). It is a lavish meal traditionally served the day before Lent begins. While the traditional lasagna recipe from Northern Italy is made with Bolognese sauce and white sauce bechamel, this Lasagna alla Napoletana is made with a tomato meat sauce ragu mixed with ricotta cheese and filled with small fried meatballs, mozzarella cheese and hard-boiled eggs.

 southern Italian lasagna recipe also called lasagna di Carneval

This is an authentic lasagna recipe from southern Italy, and while the details can vary from family to family, it always has a base of a meat ragu, ricotta cheese and is filled with meatballs.

The ragù alla napoletana can be made with different cuts of beef or pork, but only the tomato sauce is used in the lasagna; the meat can be eaten separately the next day.

This authentic Italian lasagna is a labor of love.

You must prepare the ragu and the meatballs first, then make the lasagna.

However, it is worth all the effort as it is delicious, very fulfilling, and will feed the entire family for days.

A similar filling is often used in southern Italian cuisine; for example, you can also use it in different recipes like the Italian mashed potato pie Gateau or the Eggplant parmigiana.

Jump to:
  • Ingredients
  • Instructions
  • Which cut of beef is best for ragu
  • Variations
  • Equipment
  • Storage
  • Top tips
  • FAQ
  • Related
  • Pairing
  • 📋Southern Italian Lasagna Recipe (Lasagna di Carnevale)
lasagna di Carnevale served on a plate a bite on a fork

Ingredients

For the ragu

The ragu is made by simmering the meat in tomato sauce for a long time. However, only the tomato sauce is used for the lasagna, while the meat can be eaten the following day separately.

  • diced carrot, stalk of celery and onion to make a soffritto
  • sausages
  • pork ribs
  • beef shank or round or chuck
  • red wine optional
  • Tomato sauce: you can check out the Italian homemade tomato sauce. As this lasagna doesn't use bechamel sauce; you need a large amount of tomato sauce to keep it creamy
  •  salt
  •  extra virgin olive oil
ingredients for the ragu with names

Meatballs

The little meatballs should be very small to keep the lasagna layers leveled

  • lean ground beef
  • stale bread
  • milk
  • freshly grated Parmesan cheese (Parmigiano-Reggiano cheese)
  • egg
  • salt
  • vegetable oil for frying
ingredients for the little meatballs with names

Lasagna

Once the ragu and the meatballs are done, you can proceed to layer the lasagna

  • fresh lasagna sheets
  • ricotta
  • mozzarella block
  • freshly grated Parmesan
  • boiled eggs

See recipe card for quantities.

ingredients for the lasagna with names

Instructions

Making the ragu

To make this ragu I use a pressure cooker. If you use a regular pan you will have to simmer it for 2 hours

Dice the carrot, celery and onion

Dice the carrot, celery and onion

Stir fry with some extra virgin olive oil to make a soffritto

Stir fry with some extra virgin olive oil to make a soffritto

Add the pork rib, the sausage and the beef shank

Add the pork rib, the sausage and the beef shank

Stir with a wooden spoon until the meat is seared

Stir with a wooden spoon until the meat is seared

Add some red wine and let it evaporate

Add some red wine and let it evaporate

Season with salt and add the tomato sauce

Season with salt and add the tomato sauce

Let the ragu cook for 35 minutes in the pressure cooker

Let the ragu cook for 35 minutes in the pressure cooker

Remove the meat from the ragu

Remove the meat from the ragu

Hint: if you don't have a pressure cooker, let it simmer at low heat for 2 hours

Pour the ragu into a large bowl

Pour the ragu into a large bowl and let it cool down at room temperature

Making the little meatballs

Soak the stale bread in milk for an hour

Soak the stale bread in milk for an hour

Drain the excess milk

Drain the excess milk

Add to the bread the minced meat, egg and Parmesan cheese

Add to the bread the minced meat, egg, Parmesan cheese and salt

Mix with your hand until they are combined

Mix with your hand until they are combined

Roll in the palms of your hands a small piece of the mixture

Roll in the palms of your hands a small piece of the mixture

Make small meatballs 0.5 in - 1 cm diameter

Make small meatballs 0.5 in - 1 cm diameter

Lay the meatballs over a tray

Lay them over a tray

Heat some vegetable oil for deep frying

Heat some vegetable oil for deep frying (you can use a deep fryer)

Fry the meatballs

Fry the meatballs

Remove from the oil

Remove from the oil

Place on a paper towel to drain the excess oil

Place on a paper towel to drain the excess oil

Preparing the ingredients

Prepare the rest of the ingredients you need to layer the lasagna.

Hard boil the eggs

Hard boil the eggs

Remove the shell

Remove the shell

Slice them very thinly with an egg slicer

Slice them very thinly with an egg slicer

Place into oven at 350 fahrenheit

mozzarella and boiled eggs cut into thin slices

Cut the mozzarella into thin slices, I use the egg slicer for the mozzarella as well

In a bowl, add some ragu to the ricotta

In a bowl, add some ragu to the ricotta

Work it with a fork to loosen it up

Work it with a fork to loosen it up

Composing the lasagna

Place all the ingredients around the lasagna baking dish

Place all the ingredients around the lasagna baking dish

Start spreading some ragu at the base of the baking dish

Start spreading some ragu at the base of the baking dish

Place the first layer of pasta

Place the first layer of pasta (I do no boil lasagna noodles)

With a spoon, spread some ricotta cheese

With a spoon, spread some ricotta cheese mixture over the lasagna pasta sheets

Hint: I use fresh lasagna sheets and do not boil it before making the lasagna. I use a large amount of tomato sauce so the lasagna cooks in it

Then spread the ragu sauce

Then spread the ragu sauce

Place some meatballs

Place some meatballs

slices of boiled egg and mozzarella cheese in between the meatballs

In between the meatballs, place some slices of boiled egg and mozzarella cheese

Sprinkle some Parmesan cheese

Sprinkle some Parmesan cheese

Cover with the next layer of lasagna sheets

Cover with the next layer of lasagna sheets

Keep building the layers until all the pasta sheets are use

Keep building the layers until all the pasta sheets are use

On the top layer, pour the remaining sauce and sprinkle with Parmesan cheese

On the top layer, pour the remaining sauce and sprinkle with Parmesan cheese

Bake in a hot oven at 355 F - 180 C for 30 minutes

Bake in a hot oven at 355 F - 180 C for 30 minutes

Serve the lasagna warm

Serve warm

How to serve it

This Lasagna di Carnevale is a complete meal containing plenty of proteins and vegetables.

We do not serve side dishes in Italy with pasta or Lasagne al forno.

However, you can serve a salad as a starter or a bruschetta with Caprese or mushrooms

For dessert, as this lasagna is served at Carnival, you can serve it with the classic Italian Carnival desserts: fried Italian donuts Graffe di Carnevale or Chiacchiere.

Southern lasagna served on a plate showing the meatballs inside

Which cut of beef is best for ragu

The best cuts of beef to use in the stew are the cheaper cuts, usually well-worked muscles.

Because they worked a lot, they are lean and tough but with a lot of connective tissues.

Those tissues melt when cooked for a long time forming thick creamy gelatin.

lean cut of beef for stew cut in cubes

In the chart below you can see where those cuts are located. They are called:

  • 8 & 9 Shank in Italian Campanello or Muscolo, in French Jarret, Gîte
  • 10 & 11 Round in Italian Girello or Controgirello, in French Semelle, Jumeau
  • 12 Chuck in Italian Giovarro or Collo, in French Collier

If you want to know more about the difference among those cuts you can read an interesting article on Seriouseats.com : Stew Science: How to Choose the Best Cuts for Beef Stew.

Are you interested in knowing more about cuts of beef and their names also in French and Italian? You can find more information in the article: Cuts of Beef for Barbecuing 

Beef cuts for stew chart

Variations

There are many lasagna variations in Italy; you can check out the easy no-boil lasagna recipe made with dry noodles, ragu and bechamel.

I will publish more types of lasagna in the coming days.

No-boil lasagna with bachamel and ragu

Equipment

To simplify this lasagna recipe, I use a pressure cooker to make the ragu and a deep fryer to fry the meatballs.

However, if you do not have a pressure cooker you can simmer the rage for 2 hours in a regular large pot.

You can deep fry the meatballs in a regular pot.

I use an egg timer for boiling eggs that change the color based on how well the eggs are done.

To slice the eggs and the mozzarella into very thin slices I use an egg slicer stainless steel

Boiling egg with egg timer

Storage

This lasagna is better eaten fresh the same day; however, it stores well for two days in the fridge in an airtight container.

If you have leftovers you can freeze them, as long as the ingredients were not previously frozen.

It is best not to fully cook again a frozen lasagna.

Let it defrost in the fridge overnight and place it in a hot oven covered with aluminum foil for 10 minutes

lasagna served on a plate with a fork

Top tips

  • This is a long recipe to make, you can prepare the ragu and the meatballs the day before
  • Remove the meat from the ragu and only use the sauce for the lasagna. You can eat the meat separately the next day
  • It is best not to freeze it. Do freeze it if you have leftovers, but only if the ingredients were not previously frozen
  • I use fresh lasagna sheets and do not boil them before making the lasagna. I use a large amount of tomato sauce, so the lasagna cooks in it
lasagna in the baking pan with a slice cut

FAQ

What is the difference between northern and southern Italy lasagna?

Northern lasagna is made with Bolognese ragu and Bechamel white sauce, while southern lasagna is many with Neapolitan ragu, meatballs, ricotta and boiled eggs

Should lasagne have bechamel or ricotta?

The lasagna in the north of Italy are made with bechamel, the one from southern Italy is made with ricotta. Both delicious!

Is lasagna better with ricotta or cottage cheese?

The authentic Italian lasagna is not made with cottage cheese, either ricotta or bechamel.

Related

Looking for other recipes like this? Try these:

  • 38 Tips On How To Cook Pasta Like An Italian
  • Pasta With Squid Ink Cuttlefish
  • Spaghetti Alla Bottarga Di Muggine - Mullet Roe
  • Homemade Pasta Nests - Spaghetti Muffins

Pairing

These are my favorite dishes to serve with Lasagne di Carnevale:

  • Italian Bruschetta Recipe With Mozzarella
  • Mushroom Bruschetta With Bacon
  • Italian Donuts Graffe - Zeppole Di Carnevale
  • Chiacchiere - Italian Fried Cookies

If you are making any of this Southern Italian Lasagna Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

Southern Italian Lasagna Recipe

📋Southern Italian Lasagna Recipe (Lasagna di Carnevale)

This southern Italian lasagna recipe also called lasagna di Carnevale, is a classic dish from Naples served on Fat Tuesday (Martedi grasso). It is a lavish meal traditionally served the day before Lent begins. While the traditional lasagna recipe from Northern Italy is made with Bolognese sauce and white sauce bechamel, this Lasagna alla Napoletana is made with a tomato meat sauce ragu mixed with ricotta cheese and filled with small fried meatballs, mozzarella cheese and hard-boiled eggs.
Prep Time 30 minutes
Cook Time 3 hours
⏲️Total Time 3 hours 30 minutes
Servings: 6 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

For the ragu

  • 1 carrot diced
  • 1 stalk of celery diced
  • 1 onion diced
  • 3.5 oz sausages
  • 9 oz pork ribs
  • 5 oz beef shank or Round or Chuck
  • ½ cup red wine optional
  • 3.3 lb homemade tomato sauce
  • 2 teaspoon salt
  • 3 tablespoon extra virgin olive oil

Meatballs

  • 6 oz lean minced beef
  • 2 oz stale bread
  • 1 cup milk
  • 3 oz freshly grated Parmesan
  • 1 egg
  • 1 teaspoon salt
  • vegetable oil for frying

Lasagna

  • 9 oz fresh lasagna sheets
  • 9 oz ricotta
  • 7 oz mozzarella block
  • 4 oz freshly grated Parmesan
  • 2 boiled eggs
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Equipment

  • Pressure Cooker optional
  • Deep Fryer optional
  • Wooden Turner Set
  • Egg timer for boiling eggs
  • Egg slicer stainless steel
  • Pyrex Baking Dishes
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Instructions

Making the ragu

  • Dice the carrot, celery and onion
    1 carrot diced, 1 stalk of celery diced, 1 onion diced
  • Stir fry with some extra virgin olive oil to make a soffritto
    3 tablespoon extra virgin olive oil
  • Add the pork rib, the sausage and the beef shank
    3.5 oz sausages, 9 oz pork ribs, 5 oz beef shank
  • Stir with a wooden spoon until the meat is seared
  • Add some red wine and let it evaporate
    ½ cup red wine
  • Season with salt and add the tomato sauce
    2 teaspoon salt, 3.3 lb homemade tomato sauce
  • Let the ragu cook for 35 minutes in the pressure cooker
  • If you don't have a pressure cooker, let it simmer at low heat for 2 hours
  • Remove the meat from the ragu
  • Pour the ragu into a large bowl and let it cool down at room temperature

Making the little meatballs

  • Soak the stale bread in milk for an hour
    2 oz stale bread, 1 cup milk
  • Drain the excess milk
  • Add to the bread the minced meat, egg, Parmesan cheese and salt
    6 oz lean minced beef, 3 oz freshly grated Parmesan, 1 egg, 1 teaspoon salt
  • Mix with your hand until they are combined
  • Roll in the palms of your hands a small piece of the mixture
  • Make small meatballs 0.5 in - 1 cm diameter
  • Lay the meatballs over a tray
  • Heat some vegetable oil for deep frying
    vegetable oil for frying
  • Fry the meatballs
  • Remove from the oil
  • Place on a paper towel to drain the excess oil

Preparing the ingredients

  • Hard boil the eggs
    2 boiled eggs
  • Remove the shell
  • Slice them very thinly with an egg slicer
  • Cut the mozzarella into thin slices, I use the egg slicer for the mozzarella as well
    7 oz mozzarella block
  • In a bowl, add some ragu to the ricotta
    9 oz ricotta
  • Work it with a fork to loosen it up

Composing the lasagna

  • Place all the ingredients around the lasagna baking dish
  • Start spreading some ragu at the base of the baking dish
  • Place the first layer of pasta (I do not boil lasagna noodles)
    9 oz fresh lasagna sheets
  • With a spoon, spread some ricotta cheese mixture over the lasagna pasta sheets
  • Then spread the ragu sauce
  • Place some meatballs
  • In between the meatballs, place some slices of boiled egg and mozzarella cheese
  • Sprinkle some Parmesan cheese
    4 oz freshly grated Parmesan
  • Cover with the next layer of lasagna sheets
  • Keep building the layers until all the pasta sheets are use
  • On the top layer, pour the remaining sauce and sprinkle with Parmesan cheese
  • Bake in a hot oven at 355 F - 180 C for 30 minutes
  • Serve warm

Video

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Notes

  • This is a long recipe to make, you can prepare the ragu and the meatballs the day before
  • Remove the meat from the ragu and only use the sauce for the lasagna. You can eat the meat separately the next day
  • It is best not to freeze it. Do freeze it if you have leftovers, but only if the ingredients were not previously frozen
  • I use fresh lasagna sheets and do not boil them before making the lasagna. I use a large amount of tomato sauce, so the lasagna cooks in it

Nutrition

Calories: 700kcal | Carbohydrates: 50g | Protein: 43g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 3253mg | Potassium: 1210mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3693IU | Vitamin C: 20mg | Calcium: 766mg | Iron: 6mg
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Laura Giunta Tobin

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