Neapolitan Lasagna

Brown in extra virgin olive oil or lard the whole meat together with the finely chopped onion. When the onion and meat are nicely dark and fragrant, deglaze with the dry white wine and let the alcohol evaporate completely. Add the tomato paste, pour enough water, salt and add the basil.

Bring the ragù at a slight boil and cook it over low heat, allowing the sauce to reduce slowly. The sauce is ready when it appears thick, fragrant, and evenly colored, without being watery. Save the cooked meat for making meatballs.

Use the meat cooked in the ragù To form very small meatballs, fry them until they're nicely browned and golden brown. Drain and set aside so they can spread out between the layers without breaking during assembly.

Brown the cervellatine until they are nicely browned on the outside and fragrant. Let them cool enough to handle, then cut them. into rounds Keep the pieces ready for even distribution in the filling.

Mix the ricotta until it becomes creamy and lump-free. Dilute it with half the ragù, gradually incorporating it and mixing until you get a mixture Soft, smooth, and easily spreadable. The cream should not be runny, but fluid enough to spread over the dough.

Bring to a boil Bring plenty of salted water to a boil and cook the lasagna. Drain them when they're cooked but still firm enough to handle. Arrange them on a work surface and let them cool, separating them to prevent them from sticking together.

Pour little ragù at the bottom of a baking dish, preferably rectangular, and arrange the lasagna sheets next to each other without overlapping them. Spread the mixture of ricotta, distribute some of the meatballs, some slices of cervellatine, some cubes of fior di latte mozzarella and of the Parmigiano Reggiano. Complete with a few ladles of ragù.

Place a new layer of pasta in the opposite direction to the previous one and repeat the filling, alternating pasta, ricotta, meatballs, cervellatine, fior di latte mozzarella, Parmigiano Reggiano And ragùContinue until you run out of ingredients, keeping the layers even for even cooking.

Finish with a layer of pasta completely covered with ragù And Parmigiano ReggianoBake at 180°C (356°F) for 30-40 minutes, until the surface is nicely browned and the sauce is gently simmering at the edges. Turn off the oven and let the lasagna rest briefly before serving.