Lasagna Napoletana Recipe

Prepare aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tbsp olive oil. When oil shimmers, add the finely chopped onion and a pinch of salt. Sauté until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, stirring so it does not brown.

Brown the meats

Increase heat to medium-high. Add the ground beef and removed-sausage meat to the pan. Break up with a wooden spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Use the spoon to scrape up browned bits. If there is excessive fat (more than ~2 tbsp), spoon off and discard, leaving enough to coat the pan.

Deglaze and combine tomatoes

If using, pour in 1 cup red wine to deglaze the pan, scraping up any fond. Let wine reduce by half, about 2–3 minutes. Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste until evenly combined.

Season and simmer

Add oregano, basil, crushed red pepper flakes, 1 tsp sugar, 1.5 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, pepper or sugar if needed. Stir in 2 tbsp chopped fresh parsley at the end and remove bay leaf before assembling.

In a medium bowl, combine 2 cups ricotta, 1 large egg, 1 cup grated Parmesan, 2 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and homogenous. Refrigerate until ready to assemble so it firms slightly.

Prep pan

Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish or equivalent with 1 tbsp butter so lasagna sheets do not stick.

Layer lasagna

Spread a thin layer (about 1 cup) of the meat sauce over the bottom of the prepared dish. Place a single layer of 3 lasagna sheets (or enough to cover the bottom without overlapping excessively). Spread one-third of the ricotta mixture evenly over the pasta (about 3/4 cup). Spoon about 1 to 1 1/4 cups of meat sauce over the ricotta, then sprinkle about 1 cup shredded mozzarella. Repeat for a second layer: pasta, ricotta (one-third), meat sauce (1 to 1 1/4 cups), and 1 cup mozzarella. For the final layer, place remaining pasta sheets, spread remaining meat sauce evenly across the top, then top with the remaining 2 cups shredded mozzarella and 1/2 cup grated Parmesan. If using basil, tuck torn basil leaves between layers or scatter on top before baking.

Bake

Cover the dish loosely with aluminum foil (omit touching the cheese if possible) and bake in the preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes, until cheese is golden and sauce is bubbling at the edges. If you prefer a more browned top, finish with 2–3 minutes under a hot broiler—watch carefully to avoid burning.

Rest and serve

Remove from oven and let the lasagna rest, uncovered, for 15–20 minutes to set (this makes slicing cleaner). Cut into 8–10 portions. Garnish each slice with a sprinkle of extra grated Parmesan and torn fresh basil leaves if desired. Serve hot.