My family’s lasagna

My Family’s Lasagna

In almost all traditional Italian dishes there are multiple versions, each with its own personal touch, with different stories and family secrets. And with lasagna it couldn’t be different. Today I want to share with you my family’s version, a unique recipe from my mother, which was never missing on our table during special celebrations like Easter or Carnival.

Our lasagna is perhaps lighter than others, not so loaded, but precisely for that reason it manages to highlight each of its ingredients: the sauce, the meat, the pasta and, of course, the cheese. Each bite has its own identity, and nothing is overshadowed.

The soul of this recipe, as with many Neapolitan dishes, is a good homemade tomato sauce or, even better, an excellent ragù napoletano cooked with patience. That deep, enveloping flavor gives character to the whole dish.

Another key element is the quality veal, well cooked and shredded, so that it integrates without overpowering. And, of course, the cheese: we use a generous amount of mozzarella, which melts and gives creaminess, and grated Parmesan, which adds that salty and tasty touch that rounds each layer.

Personal recommendation: in this recipe I use Barilla lasagna sheets without precooking. But you can use fresh sheets or other brands; and if you prefer a more cooked texture, you can boil them for a few minutes before assembling the lasagna.

Ingredients (for 4 persons)

For the filling:

• homemade tomato sauce or ragù napoletano (quantity to taste)
• 500 g of minced veal meat
• 50 g butter
• 1 carrot
• 1 onion
• Extra virgin olive oil
• 300 g of fresh mushrooms or one can of mushrooms
• 300 g of mozzarella
• 150 g grated Parmesan
• 1 glass of dry white wine

For the béchamel sauce:

• 50 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and a pinch of nutmeg

Preparation

1. In a low saucepan, melt the butter and add the minced meat. Stir-fry well until browned. Pour the glass of white wine and let it evaporate completely.
2. Chop the onion and carrot, and add them to the meat once the wine has evaporated. Season to taste with salt and pepper. Stir in the mushrooms (I prefer canned mushrooms for this recipe, but fresh mushrooms also work well), cover and simmer over medium-low heat for 20-30 minutes.
3. While the meat is cooking, prepare the béchamel sauce. In a saucepan, melt the butter over low heat, add the flour and cook for about 5 minutes to remove the raw flavor. Then pour the milk little by little, mixing well with a whisk to avoid lumps. Cook until it thickens. Season with salt and pepper and add a pinch of nutmeg.
4. Mix the cooked meat with the béchamel sauce until a homogeneous, creamy and full-bodied mixture is obtained.
5. In a baking dish, spread a spoonful of tomato sauce on the base. Then place a layer of pasta, a layer of meat and bechamel mixture, mozzarella, parmesan and repeat the process until completing 4 or 5 layers. Finish with tomato sauce and a good amount of cheese on top.
6. Bake at 180 °C for 40-45 minutes, until well browned and bubbling. Let stand 10-15 minutes before serving.

My family’s lasagna is not just a dish, it is a way to honor our roots and gather around the table. It is the taste of celebrations, shared laughter and Sundays at home. I hope you try it and that it brings you as much joy as it does us.

With much love,
your Neapolitan girl!