Everyone needs a good lasagna recipe, and here’s a stellar one from our very own Massimo Capra!

Lasagna Classica Napoletana

2 lb fresh lasagna sheets, cooked and & patted dry

Large amount meatballs in tomato sauce

3 cups béchamel sauce & ricotta

12oz Fior di latte mozzarella, sliced thinly

8oz Parmigiano Reggiano, Grated

8oz mozzarella Cheese, shredded

8 eggs, hard-boiled and sliced

To make the meatballs:

1 1/2 lb lean ground beef

1 tbsp Italian spice mix (oregano, sage, rosemary, chili pepper)

1 egg

4 tbsp breadcrumbs

4 tbsp Parmigiano Reggiano, grated

5 cups tomato sauce, Passata style (no seeds or skins)

1 cup chicken stock

Salt &  pepper to taste

3oz butter

1) Mix together the beef, the Parmigiano, bread crumb and egg in a bowl and season with salt and the spices mix.

2) Mix well (by hand only) and shape the mixture into small balls about ½ oz each.

3) Heat the butter in a pan, add the meatballs and cook until browned all over.

4) Then add the tomato sauce and the chicken stock and cook for about 15 minutes at medium heat.  Reserve until needed.

For The béchamel:

1 1/2 cups milk

2 oz white flour

2 oz butter

Grating of nutmeg

Salt to taste

8 oz fresh ricotta

1) In a saucepan, melt butter and add flour.

2) Gently incorporate preheated milk to make a béchamel sauce, simmer for at least 15 minutes at a very low heat. Taste for correct seasoning.

3) Remove from the heat and add the ricotta cheese in it and stir well.

Assembly:

1) Preheat the oven to 350F.

2) Cook the pasta sheets in salted boiling water for a few minutes, drain and cool in cold water and then place on a tea towel separate from each other or they will stick.

3) Grease a lasagna pan 8” by 12” with butter. Spread some plain tomato sauce on the bottom then arrange a layer of lasagna sheets on the base.

4) Then cover with the tomato sauce with meatballs, then the béchamel w ricotta, shredded mozzarella, Parmigiano and a few slices of the hard-boiled eggs.

5) Repeat the layers until all the ingredients are used, ending with a layer of plain tomato sauce and Parmigiano.

6) Dot the top with nuggets of butter and bake for about 45 minutes for 1 hour.

Serves 8.

Courtesy Massimo Capra

www.massimocapra.com