Serves: 8
Preparation Time: 1 hour
Cooking Time: 45 minutes
Baking Time: 70–75 minutes
About this Recipe
A traditional Southern Italian lasagna layered with tender polpettini (small Italian meatballs), rich Napoli sugo, mozzarella, parmesan, boiled eggs, ham, peas and fragrant basil. This authentic family-style recipe delivers beautiful layers of flavour and texture. Using the Lasagna Cook Easy (LCE) makes preparing the pasta sheets simple, ensuring perfectly cooked lasagna every time.
Ingredients
Napoli Sugo
- ½ cup extra virgin olive oil
- 1 Spanish onion, finely diced
- 1 garlic clove, crushed
- 2 bay leaves
- 2 tablespoons capsicum paste (optional family secret ingredient)
- ⅓ cup red wine
- 2 × 700 g bottles tomato passata
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 400 ml water
Polpettini (Italian Meatballs)
- 500 g veal mince
- 175 g breadcrumbs
- 175 g freshly grated parmesan cheese
- ⅓ cup chopped Italian flat-leaf parsley
- 2 garlic cloves, crushed
- 150 ml water
- 150 g tomato passata
- 1 egg
- 1 teaspoon sea salt
- 1 teaspoon freshly ground white pepper
Lasagna
- 16 lasagna sheets
- 4 hard-boiled eggs, peeled and chopped
- 500 g cooked ham, diced
- 250 g peas, cooked and cooled
- 300 g freshly grated parmesan cheese
- 500 g shredded mozzarella
- 45 fresh basil leaves (approximately 15 leaves per layer)
Method
Prepare the Napoli Sugo
Step 1
Heat the olive oil in a large saucepan over medium heat.
Add the onion and cook for approximately 2 minutes until softened.
Stir in the garlic and bay leaves and cook for another minute.
Add the capsicum paste and cook for a further minute before pouring in the red wine.
Allow the wine to simmer for 1–2 minutes until the alcohol has evaporated.
Add the tomato passata, season with the salt and sugar, then pour 400 ml of water into one of the empty passata bottles, swirl to rinse the remaining tomato and add it to the saucepan.
Bring to a gentle simmer and cook for 10–20 minutes.
Prepare the Polpettini
Step 2
Place the veal mince, breadcrumbs, parmesan, parsley, garlic, water, tomato passata, egg, salt and white pepper into a large mixing bowl.
Mix thoroughly until well combined.
Cover and refrigerate for 30 minutes.
Roll the mixture into small meatballs approximately 1–2 cm in diameter, about the size of a marble.
Cook the Polpettini
Step 3
Gently place the meatballs into the simmering Napoli sugo.
Cook over low to medium heat for 15–20 minutes, allowing the meatballs to poach gently in the sauce.
Carefully remove the meatballs from the sauce before assembling the lasagna.
Prepare the Lasagna Sheets Using the Lasagna Cook Easy (LCE)
Step 4
Preheat the oven to 220°C.
Bring 7 litres of salted water to the boil in a 26 cm stockpot.
Place the lasagna sheets into the Lasagna Cook Easy (LCE) and cook for 6–10 minutes, or until your preferred texture is reached.
Transfer immediately into cold water.
Lay the sheets flat on clean tea towels and gently pat dry.
Assemble the Lasagna
Step 5
Spread a thin layer of Napoli sugo over the base of a 330 mm × 230 mm baking dish.
Arrange a layer of lasagna sheets, overlapping slightly where necessary.
Spread one-third of the Napoli sugo over the pasta.
Evenly distribute one-third of the polpettini.
Scatter half of the chopped boiled eggs, diced ham and cooked peas over the layer.
Add approximately 15 fresh basil leaves.
Sprinkle one-third of the mozzarella and parmesan cheeses.
Repeat the layering process until all ingredients are used.
Finish with a final layer of lasagna sheets, the remaining Napoli sugo and a generous topping of mozzarella and parmesan.
Bake
Cover the baking dish with aluminium foil.
Bake on the centre rack of a preheated 220°C oven for 60 minutes.
Remove the foil and continue baking for 10–15 minutes, or until the cheese is golden brown and bubbling.
Allow the lasagna to rest for 5–10 minutes before serving.
Chef's Tips
- Poaching the polpettini in the Napoli sugo keeps them exceptionally tender while adding flavour to the sauce.
- Fresh basil between each layer gives the lasagna its authentic Italian aroma.
- Allowing the lasagna to rest before slicing helps the layers hold together beautifully.
- This dish tastes even better the following day as the flavours continue to develop.
LCE Tip
The Lasagna Cook Easy (LCE) keeps each pasta sheet separated while cooking, making them easy to handle without sticking or tearing. This allows for neat, even layers and a beautifully presented lasagna every time.
Storage
Store covered in the refrigerator for up to 3 days.
Freeze cooked or uncooked lasagna for up to 3 months. Defrost overnight in the refrigerator before baking or reheating.
Serving Suggestion
Serve with a fresh rocket and Parmesan salad, warm crusty Italian bread and an extra sprinkle of freshly grated parmesan. Pair with a Chianti, Sangiovese or another medium-bodied Italian red wine for a truly authentic Italian dining experience.