A Rich, Celebratory Dish Rooted in Southern Italian Tradition

In Naples, Carnival isn’t just a celebration—it’s a season of joyful abundance, and nothing represents that spirit better than Neapolitan Carnival Lasagna.

This lavish, layered dish is famous for combining slow-simmered ragù, creamy ricotta, flavorful sausages, and melted cheeses into one unforgettable baked masterpiece.

Traditionally prepared on Fat Tuesday, this lasagna symbolized a final moment of culinary indulgence before the simplicity of Lent.

Every family has its own version, but all share the same philosophy: layers upon layers of comfort, richness, and generosity.

It’s a dish meant to gather people, fill the table, and celebrate the lively Neapolitan soul.

Servings: 4

Prep Time: 45 minutes

Cook Time: ~3 hours 40 minutes

Rest Time: 10 minutes

Total Time: About 4 hours 35 minutes

Ingredients 

For the Ragù

• 2 Tbsp extra-virgin olive oil

• 1 medium onion, finely chopped

• 1.1 lb beef shank (or top round)

• 8 cups tomato purée (passata)

• Fresh basil leaves

• Salt, to taste

• Water, as needed

For the Filling

• 1 lb lasagna sheets (fresh or dried)

• 1 ¾ cups whole-milk ricotta

• 7 oz mozzarella, chopped

• 3.5 oz smoked provola cheese, chopped

• 10.5 oz ground beef

• 10.5 oz thin Italian sausages

• 1 Tbsp extra-virgin olive oil

• 1 Tbsp unsalted butter

• 1 ½ cups grated Parmigiano Reggiano

• Salt & black pepper, to taste

Instructions

1. Prepare the Ragù

1. Heat olive oil in a large pot over medium-low heat.

2. Add the chopped onion and cook until soft and fragrant.

3. Add the whole piece of beef and brown it on all sides.

4. Pour in the tomato purée and bring to a gentle simmer.

5. Cook slowly for at least 3 hours, stirring occasionally.

6. Season with salt halfway through and add a bit of water if needed.

7. Finish by adding torn basil leaves.

8. Remove the cooked meat (reserve for another use).

2. Prepare the Meats and Ricotta

1. In a skillet, heat olive oil and butter, then brown the ground beef. Set aside.

2. In another pan, cook the sausages until browned; slice into chunks and set aside.

3. In a bowl, mix the ricotta with 1–2 ladles of ragù until creamy.

3. Cook the Pasta

1. Boil lasagna sheets in salted water.

2. Lay them out on a clean kitchen towel to cool and dry.

4. Assemble the Lasagna

1. Preheat oven to 350°F (180°C).

2. Spread a thin layer of ragù on the bottom of your baking dish.

3. Add a layer of pasta, then top with:

   • Ricotta mixture

   • Ground beef

   • Sausage pieces

   • Mozzarella

   • Provola

   • Parmigiano Reggiano

   • A few ladles of ragù

4. Continue layering until all ingredients are used.

5. Finish with ragù and a generous sprinkle of Parmigiano.

5. Bake

• Bake for 35–40 minutes, until bubbling and lightly golden.

• Let rest for 10 minutes before slicing.

Tips & Tricks

• Slow cooking = deeper flavor: Don’t rush the ragù—its long simmering gives the dish its signature taste.

• Ricotta + ragù method: This creates the creamy filling typical of Carnival Lasagna.

• Smoked provola is key: It adds the Neapolitan touch you can’t skip.

• Let it rest: This makes slicing much easier and helps flavors settle.

• Even better the next day: Perfect for reheating.

Nutritional Facts (Per Serving – Approximate)

• Calories: 980

• Protein: 55 g

• Fat: 58 g

• Carbohydrates: 62 g

• Fiber: 4 g

• Sodium: 1200 mg

NEAPOLITAN CARNIVAL LASAGNA

This one is pure Naples comfort—ricotta, ragù, sausage, mozzarella, all layered into the most indulgent lasagna of the year.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 3 hours hrs 40 minutes mins

10 minutes mins

Total Time 4 hours hrs 35 minutes mins

Course Carnival Recipes, Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients 

For the Ragù

• 2 Tbsp extra-virgin olive oil
• 1 medium onion, finely chopped
• 1.1 lb beef shank (or top round)
• 8 cups tomato purée (passata)
• Fresh basil leaves
• Salt, to taste
• Water, as needed

For the Filling

• 1 lb lasagna sheets (fresh or dried)
• 1 ¾ cups whole-milk ricotta
• 7 oz mozzarella, chopped
• 3.5 oz smoked provola cheese, chopped
• 10.5 oz ground beef
• 10.5 oz thin Italian sausages
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 1 ½ cups grated Parmigiano Reggiano
• Salt & black pepper, to taste

---

Instructions

1. Prepare the Ragù

1. Heat olive oil in a large pot over medium-low heat.
2. Add the chopped onion and cook until soft and fragrant.
3. Add the whole piece of beef and brown it on all sides.
4. Pour in the tomato purée and bring to a gentle simmer.
5. Cook slowly for at least 3 hours, stirring occasionally.
6. Season with salt halfway through and add a bit of water if needed.
7. Finish by adding torn basil leaves.
8. Remove the cooked meat (reserve for another use).

---

2. Prepare the Meats and Ricotta

1. In a skillet, heat olive oil and butter, then brown the ground beef. Set aside.
2. In another pan, cook the sausages until browned; slice into chunks and set aside.
3. In a bowl, mix the ricotta with 1–2 ladles of ragù until creamy.

---

3. Cook the Pasta

1. Boil lasagna sheets in salted water.
2. Lay them out on a clean kitchen towel to cool and dry.

---

4. Assemble the Lasagna

1. Preheat oven to 350°F (180°C).
2. Spread a thin layer of ragù on the bottom of your baking dish.
3. Add a layer of pasta, then top with:
   • Ricotta mixture
   • Ground beef
   • Sausage pieces
   • Mozzarella
   • Provola
   • Parmigiano Reggiano
   • A few ladles of ragù
4. Continue layering until all ingredients are used.
5. Finish with ragù and a generous sprinkle of Parmigiano.

---

5. Bake

• Bake for 35–40 minutes, until bubbling and lightly golden.
• Let rest for 10 minutes before slicing.

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