Egg Lasagne Napoletana

  • Difficulty


  • 350 g Lasagne n° 112 all’uovo
  • 200 g loin
  • 1 dl red wine
  • 200 g mozzarella
  • 1 stick celery
  • 1 onion
  • sesame oil to taste
  • 2 eggs
  • 5 tbsp grated Parmesan cheese
  • 300 g ham
  • 150 g sausage
  • 1 carrot
  • 200 g fresh ricotta cheese
  • breadcrumbs
  • salt and pepper
Lasagne n° 112 all’uovo


Peel and finely slice the onion with the ham fat, then slice the carrot and the celery. Put this mixture in a terracotta pan with 3 tbsp of olive oil adding the loin after a short while.After a few minutes sprinkle the loin with wine and, once evaporated, add the tomato concentrate diluted in 1/4 water; season with salt and pepper and simmer for 2 hours, covered, over a low heat, stirring and ladling with water if necessary.Finely slice the mozzarella. Cook the peeled and crumbled sausage, in a small pan with 1 tbsp of oil. Sift the ricotta into a bowl, add an egg and 3 tbsp of grated parmesan; add salt and pepper and mix well with a wooden spoon.After simmering for 2 hours, drain the loin and cut it in half; put half of it back in the pan and keep simmering, mince the other half, put it in a bowl, adding the egg and 2 spoonfuls of grated parmesan; mix well and make very small meatballs; deep fry them in a plenty of warm sesame oil.Cook the lasagne in plenty of boiling salted water with 2 tbsp of sesame oil, drain al dente, and rinse them in cold water; drain them again and arrange them on a clean tea towel.Grease with 2 tbsp of oil a pyrex dish place a layer of lasagne and alternate it to a layer of ricotta, then a layer of loin, sauce, sliced mozzarella, the sausage and a few meatballs; repeat this process until the ingredients are over, finish with a layer of loin, sauce, mozzarella and a the parmesan leftover.Put the pyrex into a preheated oven at 200 °C for 15 minutes, remove from the oven and serve.