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Lasagna alla Napolitana

List of Ingredients




3/4 pound boneless pork loin
4 oz. Freshly grated Parmigiano Reggiano
3/4cup Delverde extra-virgin olive oil
1/2lb. Italian sausage, castings removed
10 oz. Ricotta
1 carrot, chopped
1 onion, chopped
2 oz. Sliced bacon, chopped
1/2 cup Delverde tomato puree
1 17 1/2 oz. Pkg. No-boil Lasagna
1/2 cup red wine
4 cups chicken or beef broth, heated
2 eggs
10 oz. Mozzarella, sliced
1/4 cup bread crumbs
1 sprig basil
salt
pepper



Recipe



Cook the pork in ¼ cup olive oil until golden, about 10 minutes. Add the carrot, celery, onion, and
bacon; sauté until limp, about 5 minutes. Stir in the tomato puree and wine; simmer 2 hours, adding
½ cup or more water if the sauce dries out too much.

Remove the pork from the pan; chop it finely and return half to the sauce. Combine the other half
with 1 of the eggs, the bread crumbs, and half of the Parmesan. Form into walnut sized meatballs;
heat ¼ cup olive oil fry until golden brown.

Brown the sausage in 2 tbsp. Olive oil, crumbling with a fork. Pass the ricotta through a sieve; stir in
the remaining egg, 2 tbsp. Of the Parmesan, salt and pepper.

Preheat the oven to 350ºF. Lightly oil a baking dish. Soak the lasagna in the hot broth until softened;
remove to platter. Arrange in the dish, alternating the lasagna with the sauce, ricotta, all but 4 of the
meatballs, the sausage, and mozzarella. Finish with sauce and the remaining meatballs and mozzarella. Dust with the remaining Parmesan; bake for 20 minutes; serve hot, garnished with the basil. Serves 6.

Recipe Source: The magazine of La Cucina Italiana