Lasagna beneventana
Immergiti nella tradizione culinaria con la nostra **Lasagna beneventana**, una ricetta che celebra i sapori autentici della cucina italiana! Ricca di polpette, salame, uova e mozzarella, questa **Italian lasagna recipe** è un trionfo di gusto. Perfetta per un pranzo in famiglia o una cena speciale, la nostra **Meatball lasagna** è più semplice di quanto pensi: segui i nostri consigli e porta in tavola un capolavoro in circa 3 ore!
Dietary Information
Servings:
- 1
To prepare the lasagna beneventana, first take care of the sauce: clean and chop the onion 1, then transfer it to a saucepan with a drizzle of oil 2 and let it simmer for a few minutes 3.
- 2
Pour in the tomato passata 4, rinse the jug with a drop of water and salt 5, then cover with the lid 6 and cook over low heat for about an hour.
- 3
In the meantime, cut the mozzarella into 1 cm strips 7 and let them drain on a tray lined with absorbent paper for about an hour 8. Dedicate yourself to the meatballs: soak the slices of stale bread in water 9.
- 4
After a few minutes, squeeze the breadcrumbs 10 and remove the crust, then transfer them to a bowl in which you have put the minced meat 11 and also add the grated Parmigiano Reggiano DOP 12.
- 5
Also add the egg 13 and the chopped parsley 14, salt and pepper. Mix everything with your hands to obtain a homogeneous mixture 15.
- 6
Take small portions of the mixture and form meatballs the size of a marble 16; with these doses you should get about 150. Heat the oil in a large pan, place the meatballs 17 and brown them on the outside for a few minutes, then set them aside 18; they will finish cooking in the oven.
- 7
Now put the eggs in a saucepan with plenty of cold water, turn on the heat and cook for 8-9 minutes from boiling 19. In the meantime, cut the salami into cubes 20. When the hard-boiled eggs are ready, cool them under running water, then shell them and crumble them with a fork 21.
- 8
You are ready to assemble the lasagna: take a 20x30 cm baking dish and spread some sauce on the bottom 22, then place 3 sheets of pasta, overlapping them slightly 23. Cover with more sauce and distribute some meatballs 24.
- 9
Also add the salami cubes 25, the mozzarella strips 26 and the crumbled eggs 27.
- 10
Sprinkle with grated Parmigiano Reggiano DOP 28 and a grind of pepper 29. Cover with more sauce and repeat the layers in this way until you have made 6 in total 30.
- 11
Finish with a layer of pasta, all the remaining sauce, grated cheese 31, mozzarella 32 and pepper. Cook in a preheated static oven at 200° for 25-30 minutes, on the middle shelf. Remove from the oven and serve your lasagna beneventana, after letting it rest for a few minutes 33!
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