Lasagne di carnevale

Name: Lasagne di carnevale (Holiday Lasagna)
Yield: Serves 8 as main course (12 as a first course)
Cuisine: Italy
Ingredients: 1 pound small meatballs, such as double recipe meatballs for “Health” Soup with Meatballs and Greens or Meatballs from Sardinia, cooked, or 1 pound sweet sausages with or without fennel, cooked and cut into ½-inch pieces; 1 pound small meatballs, such as double recipe meatballs for “Health” Soup with Meatballs and Greens or Meatballs from Sardinia, cooked, or 1 pound sweet sausages with or without fennel, cooked and cut into ½-inch pieces; 2 cups sautéed sliced mushrooms (optional); 2 cups cooked shelled English peas (optional); 1 pound fresh mozzarella cheese, sliced; 4 hard-boiled eggs, sliced (optional); Unsalted butter, at room temperature and cut into bits, for topping; 1½ cups grated Parmesan cheese; 4 cups sugo from braising a large piece of meat such as Rolled Pork Shoulder from Calabria or Sicilian Stuffed Beef Roll with Tomatoes and Red Wine; 4 cups sugo from braising a large piece of meat such as Rolled Pork Shoulder from Calabria or Sicilian Stuffed Beef Roll with Tomatoes and Red Wine; 1 pound fresh lasagna noodles, parboiled, drained, and laid on kitchen towels; 1 pound fresh lasagna noodles, parboiled, drained, and laid on kitchen towels; 1 pound small meatballs, such as double recipe meatballs for “Health” Soup with Meatballs and Greens or Meatballs from Sardinia, cooked, or 1 pound sweet sausages with or without fennel, cooked and cut into ½-inch pieces; 2 pounds ricotta cheese

Holiday Lasagna

Preparation info

Serves
8
as main course

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

More elaborate than the basic lasagna of sugo and besciamella, and served on holidays and for special events, this is the baroque lasagna of the Italian south, prevalent in Campania, where it is called sagna chiena; in Calabria, where it is known as sagna chine; and in Basilicata. In this festive dish, meatballs and/or cooked sausage, pieces of salami, cooked peas, artichokes or mushrooms, and sometimes hard-boiled eggs are added along with ricotta, mozzarella, a

Ingredients

Europe
Italy
Main course
Starter
Mediterranean

Ingredients

Method