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 Lasagna di Carnevale Napolitana

Lasagna di Carnevale Napolitana

Lasagna layered with ricotta, Bolognese and cheese, topped with fresh herbs.
18 portions


4 lbs. Lasagna noodles, dry
3 Salt
3 lbs. Mozzarella cheese. shredded
12 oz. Grated Parmesan cheese
6 lbs. Ricotta cheese
12 oz. Grated Parmesan cheese
6 each Eggs
3 tbsp. Black pepper
¼ cup Parsley, chopped
3 quarts Bolognese Sauce (see recipe in sauce section)


Preparation Steps
  • Cook the noodles in boiling salted water until al dente. Drain and rinse with cold water.
  • Combine ricotta cheese, Parmesan cheese, eggs, pepper and parsley and mix well.
  • In a full hotel pan spread a thin layer of Bolognese sauce on the bottom.
  • Layer the ingredients. Begin with a layer of lasagna noodles so they overlap each other and cover the sides of the pan. (Use ¼ of the noodles for each layer).
  • A layer of the ricotta cheese filling about ¼ inches thick. (Use ⅓ of the ricotta cheese filling for each layer).
  • A layer of the Bolognese sauce.
  • A layer of mozzarella cheese and topped with Parmesan cheese.
  • Continue this layering process until three layers are achieved; finish with a layer of noodles.
  • Top with the remaining Bolognese sauce, mozzarella cheese, and Parmesan cheese, no ricotta should be used on top. 
  • Bake in a pre-heated 350° F oven for 1 hour.
  • Let lasagna set 20 minutes before serving.