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Mama Carmela’s Thanksgiving, Christmas & Easter- Napolitano Meatball & Hard Boiled Egg Lasagna

Mama Carmela’s Thanksgiving, Christmas & Easter- Napolitano Meatball & Hard Boiled Egg Lasagna

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This is a quick and easy version of my Mama Carmela’s famous Thanksgiving, Christmas and Easter Lasagna. The addition of hard-boiled eggs and sliced meatballs were influenced by her northern Italian background and make this dish extra delicious and one of a kind!

I’ve adapted her recipe and made it “today” friendly for ease of preparation by using good-quality bottled sauce instead of her traditional homemade. I will share her homemade pasta sauce with meatballs within the coming weeks. For now, this is a wonderful alternative dedicated to today’s busy, weekend, gourmet Italian chefs.

Buon Appetito & Happy Thanksgiving!

Ingredients

  • 2 quarts tomato sauce, homemade or good quality bottled, marinara or meat
  • 2 boxes (16-ounces) no boil lasagna noodles
  • 1 pound of homemade meatballs; cooked or frozen; heated, sliced in 3rds
  • 1 large container of whole-milk ricotta cheese
  • 1 raw egg slightly beaten
  • 1/2 pound (1 cup) grated Parmigiano-Reggiano
  • 1/2 pound (1 cup) grated Pecorino Romano
  • 1 bunch parsley leaves chopped
  • 1 bunch basil, chiffonade
  • 16-ounces mozzarella, shredded
  • 7 hard boiled eggs, cut in half (7 is the number that represents perfection)
  • Salt & fresh cracked black pepper

Directions

Preheat the oven to 375 degrees

  • In a deep, rectangular lasagna pan, add a medium thick layer of tomato sauce to the bottom.
  • Layer the lasagna noodles evenly across the bottom of the pan to cover the entire surface, about 4 sheets of no boil noodles
  • Top with sliced meatballs, and another layer of lasagna noodles, add another layer of sauce to the top of the noodles.
  • Mix ricotta cheese with 1/2 cup each of Parmesan and pecorino Romano cheese, the beaten egg, ½ cup each of parsley and basil, chopped fine, salt and pepper to taste. Use this mixture as your next layer.
  • Sprinkle with shredded mozzarella. Then place in the hard boiled eggs, cut sides up.
  • Top with another layer of noodles and another heavy layer of sauce.
  • Finish with remaining grated Parmesan and Romano cheeses. Cover with foil and bake for approximately 1 hour or until bubbling.
  • Uncover and let cool and set for at least 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses.
  • Top with extra tomato sauce and chopped fresh parsley and or basil right before serving.

Makes: 9-12 main course portions

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Ti amo mamma grazie per il cibo delizioso e ricordi incredibili

~Lana


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