Neapolitan lasagna with meatballs quick and easy recipe

Neapolitan lasagna with meatballs among the many Carnival recipes the queen is certainly lasagna, each region has its own preparation. Neapolitan lasagna is characterized by a filling of ricotta provola and meatballs! A goodness !! Try them!
Other lasagna featured in the blog: lasagna with pumpkin and spinach and ricotta lasagna.

Ingredients for 4 people

• lasagna
  
• 200 gr. of fior di latte (or provolone)
  
• 1 bottle of tomato sauce of 700 ml
  
• 300 gr. of lean ground beef
  
• celery, carrot, onion
  
• extra virgin olive oil
  
• butter
• Red wine
  
• 2 slices of sliced ​​bread,
  
• 1 egg
  
• 400 gr. of ricotta
  
• Parmesan

Preparation:10 minutes Cooking: 40 minutes Execution: medium difficulty

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How to make Neapolitan lasagna with meatballs

Prepare the ragù, even if the classic Neapolitan one involves pieces of meat and a long cooking, I prepare a faster one with minced meat similar to Bolognese sauce: put the chopped carrot, onion and celery in a pan to fry a couple of minutes add 150 gr. of minced meat, cook for a few minutes by shelling the meat, add a piece of butter, let it flavor, add a little red wine and let it evaporate over medium heat, add the tomato puree and salt and cook for about 40 minutes with the lid on

In the meantime, prepare the meatballs with the remaining minced meat (150 gr .; in the picture the quantities are greater because I have also prepared other meatballs), half a sandwich previously soaked (or 2-3 slices of toast) in milk and squeezed, the egg, parmesan, salt and pepper, mix with your hands

Form the meatballs (very small) with your hands and fry them in hot oil, add salt and set aside.

Put a few tablespoons of meat sauce in the ricotta

and start preparing the various layers, I always prefer to drop the lasagna sheets in boiling salted water for a few seconds, even if some do not need it, then I put a little sauce on the bottom of a baking dish, and I make the various layers: lasagna

then I spread the ricotta, add the meatballs and the provolone (preferably not fresh so there will not be too much milk), add a little sauce and the grated parmesan, continue with the various layers (at least 3 layers)

For the last layer, put only the ragù a few pieces of provolone and plenty of grated Parmesan cheese, bake for 30-40 minutes at 180 ° the last minutes only grill. And here is your Neapolitan Lasagna with meatballs ready to serve warm ... good appetite and good Carnival !!

WINE PAIRING: Red Aglianico.

In this blog for wine pairings I consulted the site: www.bodegasdevino.org