Lasagne di carnevale
Lasagne di Carnevale is a traditional lasagna dish originating from Naples, usually prepared during the Carnival season (especially on Fat Tuesday). Created sometime in the early 18th century, it is especially hearty and rich, symbolizing abundance that the common folks in those days could afford only during a very short period of the year.
It was the season of celebration deeply rooted in pagan traditions, and every family honored it with such a gluttonous feast. Although there is more than one traditional recipe, the dish is usually made with a combination of lasagne pasta, ragu Napoletano juices (not the meat!), olive oil, salsiccia sausage, white wine, meatballs, grated Parmigiano-Reggiano, ricotta, mozzarella, eggs, herbs, and spices.
The sausages are fried, sliced, and added to the ragu with white wine. The meatballs are made with a combination of soaked stale bread, ground pork, Parmigiano-Reggiano, eggs, parsley, salt, and pepper. Once shaped, the meatballs are browned in oil and added to the meat sauce. Read more
Some of the meat sauce juices are mixed with ricotta in order to make a thick cream. The lasagne sheets are boiled and layered in an ovenproof dish, and then topped with the meat sauce juices, ricotta, Parmigiano-Reggiano, mozzarella, meatballs, and sausage.
The process is repeated, and the final layer should consist of the meat sauce and grated cheese. These carnival lasagne are baked in the oven until golden and bubbly, and the dish is then ready to be enjoyed. If desired, add pieces of hard-boiled eggs in the lasagna layers.
WHERE TO EAT The best Lasagne di carnevale in the world (according to food experts)
Although Januarius is a fairly modern restaurant, the ancient tradition is respected and in the carnival period the Neapolitan lasagna is an inevitable dish.
Other Lasagne varieties
