Mamma Maria's lasagne napoletana

Name: Mamma Maria's lasagne napoletana recipe
Yield: 8
Ingredients: 400g fresh ricotta; 100g pecorino, finely grated; 150ml thickened cream; 200g smoked provolone, grated; 200g mozzarella, grated; 120.00ml olive oil; 300g dry egg lasagne sheets (we used Barilla); 4 hard-boiled eggs, sliced; 150g shaved leg ham, finely shredded; 1 large onion, finely chopped; 1 large carrot, finely chopped; 500g beef mince; 50g pancetta, finely chopped; 20.00 ml finely chopped rosemary; 250ml white wine; 1.5L (6 cups) passata; 500g pork mince; 25g pecorino; 40.00 ml finely chopped flat-leaf parsley; 25g breadcrumbs; 2 garlic cloves, crushed; 1 egg; 40.00 ml extra virgin olive oil

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P74 Mamma Maria's lasagne napoletana — Mamma Maria's lasagne napoletana

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by Massimo Mele

CHEF, PEPPINA

May 02, 2023

“As a kid, I would wait patiently on Christmas Day and then get caught picking out the meatballs before we served and get in big trouble. I couldn’t help it! It’s moreish, decadent and makes me so happy when I get to sit down to eat it.” – Massimo Mele

400g fresh ricotta
100g pecorino, finely grated
150ml thickened cream
200g smoked provolone, grated
200g mozzarella, grated
1/4 cup (60ml) extra virgin olive oil
300g dry egg lasagne sheets (we used Barilla)
4 hard-boiled eggs, sliced
150g shaved leg ham, finely shredded

Beef ragu

1/4 cup (60ml) extra virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
500g beef mince
50g pancetta, finely chopped
1 tbs finely chopped rosemary
1 cup (250ml) white wine
1.5L (6 cups) passata

Meatballs

500g pork mince
1/3 cup (25g) finely grated pecorino
2 tbs finely chopped flat-leaf parsley
1/3 cup (25g) fresh breadcrumbs
2 garlic cloves, crushed
1 egg
2 tbs extra virgin olive oil

Method

1.

For the beef ragu, heat oil in a large saucepan over medium heat. Cook onion and carrot, stirring occasionally, for 5 minutes until softened. Increase heat to high. Add mince, pancetta and rosemary. Cook for 5 minutes or until browned, then add wine and let it evaporate. Season. Stir in passata and reduce heat to low. Simmer, stirring occasionally, for 30 minutes until sauce reduces by one third, then set aside.
2.

For the meatballs, mix all ingredients except oil in a bowl until well combined, then roll into 32 meatballs. Heat oil in a large frypan over high heat and cook meatballs, in batches, until browned (no need to cook all the way through). Preheat oven to 180°C/160°C fan-forced.
3.

Using a fork, combine ricotta, pecorino and cream in a large bowl and season with salt flakes and freshly ground black pepper. Combine provolone and mozzarella in a large bowl.
4.

Place oil and 2 ladlefuls of ragu in a 35cm x 28cm x 7cm-deep roasting pan or baking dish, mixing to combine well and evenly cover base of pan. Cover with one-third of the lasagne sheets, overlapping very slightly to fit in a single layer. Spread with one-third of the remaining ragu, then follow with half of sliced egg. Dollop with half the ricotta mixture, half the meatballs, half the ham and one-quarter of the provolone mixture. Repeat with half the remaining pasta sheets, overlapping very slightly to fit in a single layer. Spread with half the remaining ragu, then follow with remaining egg. Dollop with remaining ricotta mixture, remaining meatballs, remaining ham and half the remaining provolone mixture.
5.

Top with remaining lasagne sheets, overlapping very slightly to fit in a single layer. Spread with remaining ragu and sprinkle with remaining provolone mixture.
6.

Bake for 55 minutes or until cooked when tested in the centre with a small sharp knife and the top is deep golden. Stand, covered with a clean tea towel, for at least 40 minutes before slicing to serve (this will help make cutting lasagne easier).