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Meat, Italy

Neapolitan lasagna with meatballs and ricotta

Neapolitan lasagna with meatballs and ricotta is a complete Italian dish for 4 people, ready in 1 hour 50 minutes, medium difficulty, for about €3.40 per person. The key to success is the tiny beef meatballs tucked between the layers and a slow simmered tomato sauce that flavors the whole dish.

This Sunday, let's make lasagna like they do in Naples for carnival, with tiny meatballs hidden between the layers.

Neapolitan lasagna with meatballs and ricotta
Total time
1 h 50
Difficulty
Medium
Cost per person
€3.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This lasagna doesn't look like the classic béchamel version. Here, ricotta gives a softer, creamier texture, tiny beef meatballs add bite to every forkful, and slices of hard boiled egg bring a melt in your mouth note that's unique to the Neapolitan tradition. The slow simmered tomato sauce ties everything together without ever drowning the pasta.

This is a Sunday dish you make when you have time ahead of you, while the house fills with the smell of simmering sauce. Kids love hunting for the hidden meatballs between the layers, and the dish is easy to share with family or guests around a big table.

The ingredients

4 people

Pantry

  • Lasagna sheetsoften in the pantry 250 g
  • Breadcrumbsoften in the pantry 3 tbsp
  • Tomato passataoften in the pantry 700 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Ground beef 400 g

Dairy

  • Eggs 4
  • Ricotta 250 g
  • Mozzarella 125 g
  • Grated parmesan 60 g

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Sauté the chopped onion and garlic in the oil, pour in the tomato passata and let it simmer gently. 20 min

    A pinch of sugar in the sauce cuts the acidity of the tomato.

  2. Mix the beef, breadcrumbs, one egg, salt and pepper, shape into tiny meatballs and brown them in a pan. 10 min

    Wet your hands before rolling, the meat won't stick to your fingers.

  3. Hard boil three eggs, peel them and slice them into rounds, then mix the ricotta with a bit of parmesan. 10 min

    Plunge the eggs into cold water right after cooking, they'll peel cleanly without tearing the white.

  4. Cook the lasagna sheets in salted water if needed, then build the dish with sauce, pasta, meatballs, ricotta, sliced hard boiled eggs and mozzarella.

    Start and finish with sauce, so the top layer of pasta doesn't dry out.

  5. Bake at 180°C until the top is golden, let it rest for ten minutes, and serve with the dressed green salad. 35 min

    Resting lets you cut neat slices, otherwise everything runs together.

Our tips to get it right

  • Let the tomato sauce really simmer on low heat for at least twenty minutes, it should thicken slightly before you layer it in.
  • Drain the ricotta well before mixing it with the parmesan, otherwise the center of the lasagna turns too watery during baking.
  • Spread the meatballs, hard boiled eggs, and mozzarella in even layers so every slice gets a bit of everything.

The variations

  • Swap the ground beef for a beef and veal mix for softer, more tender meatballs.
  • For a vegetarian version, replace the meat meatballs with grilled eggplant and ricotta meatballs.
  • For a quicker version, use no boil lasagna sheets and a ready made tomato sauce, you'll save a good twenty minutes.

What to serve it with

  • Well dressed green salad
  • Crusty bread for soaking up sauce
  • Sparkling water with lemon

Storage

This lasagna keeps for 2 to 3 days in the fridge in a covered dish. It freezes very well, already baked and cut into portions. Reheat in the oven at 160°C until the center is hot through, rather than in the microwave, to keep the top nicely golden.

Questions about this dish

Can you make this lasagna ahead of time?

Yes, you can assemble it the day before and keep it unbaked in the fridge. Let the dish sit out a bit before baking so it's not too cold, and add a few extra minutes in the oven.

Do you really need to brown the meatballs first?

Yes, it builds flavor and keeps them from making the sauce too watery. A few minutes in the pan is enough, they'll finish cooking in the oven.

Can you use a different fresh cheese instead of ricotta?

You can use well drained cottage cheese or a similar fresh cheese. The result will be a bit less creamy but still works nicely.

How do you keep the lasagna from turning out too watery?

Drain the ricotta well and don't overload each layer with sauce. The ten minute rest after baking also helps a lot in setting the dish.

How long does it take to make a Neapolitan lasagna with meatballs and ricotta?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Neapolitan lasagna with meatballs and ricotta?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Neapolitan lasagna with meatballs and ricotta cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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