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.
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.