Neapolitan Baked Lasagne: Lasagne Napoletane
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- Recipe categories: Meat, Pork, Beef, Cheese, Mozzarella, Ricotta, Vegetables,
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Average Rating:
Total Reviews: 4
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By napadanby_4545028
Napa, CA
on March 17, 2012
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I reviewed this recipe elsewhere: “This is a lot of work, and is the best lasagna you'll ever eat. Make the ragu and polpettes ahead of time and refrigerate so you don't kill yourself doing it all in one day. Do not use store-bought pasta; it'll never be thin enough. You gotta love your friends to make this; then they'll love you for it." I'm making it for a dinner party tomorrow, and already people are asking if I'm making enough for leftovers. This is freaking killer. I need to go find my orange clogs...
By barbsie_12
Laytonsville, MD
on November 04, 2007
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If you do everything from scratch this is a lot of work. And the flavor is just not worth all the effort. I did not like the texture of the meatballs. There were a little too soft, probably too much bread cubes and the cheese was a little overpowering. The sauce was good but not great. I have made much better lasagna from scratch in half the time.
By ypsi_cpa-food_1...
Ypsilanti, MI
on January 30, 2005
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I didn't follow this exactly, but I was using it as a guideline. I ran into an issue when baking the dish; there was no temperature listed, so I used 375 degrees based on some of the other recipes. Unfortunately, I followed the time suggestion for this recipe (1-1/4 hours an ended up with burnt cheese on top. Just a warning...probably should use 350 degrees and cover with foil until final 15 minutes.
By dlvaughns_350753
spokane, WA
on January 13, 2005
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This is the best...without a doubt...the best lasagne recipe ever. I get rave reviews everytime I make it. It is a smidge time consuming but worth every single moment. If you want to wow someone...this recipe will do it.