The homemade lasagna recipe has no secret. It is simply necessary to do it with love and have time for the ingredients to cook little by little, without hurry. To prepare the Napolitan lasagna step, it is necessary to use fresh products. Originally it is prepared with mozzarella cheese but we have replaced it with semi -lined cheese in slices. Similarly, we wanted to mix two types of meat instead of making it only with beef. In recipesgratis.net we show you how to prepare lasagna at home and we recommend that you invite friends and family, because it will be a success. Point out our tips to prepare this Neapolitan lasagna!
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to do the Neapolitan lasagna: |
| 300 grams of pork 300 grams of veal meat 2 carries 1 onion 1 cele from laurel 2 eggs 300 milliliters of crushed tomato 2 tablespoons of rallado parmesan 4 slices of cheese 9 pieces of paste for lasagna 1 tablespoon soup of sugar |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to do the Neapolitan lasagna:
1. We gather all the ingredients to prepare the Neapolitan lasagna.
2. We chop the vegetable in small pieces and fry it in a pot with a little olive oil. We let cook for 4 minutes.
3. Apart, we cook the egg in a pot with plenty of boiling water. Let cook for 10 minutes and go through cold water so it is easier to remove the shell.
4. We mix the minced meat and add salt and pepper. Add half of the meat to vegetable stir -fry and let cook for 5 minutes.
5. In the bowl where we have left the remaining meat we add an egg and the grated Parmesan cheese. We mix well. We can add other spices such as ground cumin and nutmeg. Once all the ingredients have mixed, we form small meat balls and reserve.
6. Add the chicken broth and bay leaf to the pot where we are cooking meat and vegetables. We let cook for 3 minutes over low heat.
7. Next, we add the crushed tomato and put a little more salt, ground black pepper and a spoonful of sugar so that the tomato loses its acidity. Let the meat cook for our Neapolitan lasagna for 1 hour over low heat.
8. On the other hand, we fry the meat meatballs in a pan with olive oil. Let them brown and reserve on absorbent paper.
9. When 45 minutes have passed since we add the tomato to the pot, add the meatballs and let cook for 25 more minutes over low heat.
10. Lets cook the paste for lasagna in abundant boiling water with a little salt, drain and pass through cold water. The Neapolite sauce and cover with the chopped egg and sliced ​​cheese. We continue with this process until the pasta and filling end.
Trick: Keep in mind that you can also use already precooked lasagna sheets that do not need to go through boiling water.
11. In the upper layer of the lasagna we cover with Neapolitan sauce (without meatballs), cheese and a little breadcrumbs. We put the lasagna in the oven with the gratin option until golden is over.
12. Wait a few minutes before serving for the Neapolitan lasagna to be a little more compact and enjoy this exquisite Italian dish. And if you want to continue enjoying Italian cuisine we recommend the gnocchi to the norm or vegetable cap.
