neapolitan lasagna with fresh mozzarella.
Lasagna with fresh mozzarella is a great alternative to your regular lasagna. Look for fresh mozzarella or fior di latte at your local Italian delicatessen.
- 16 no-boil lasagna noodles preferably Italian
- 1 batch neapolitan ragu - recipe link below
- 1 lb fresh mozzarella (also known as fior di latte) cut into 1/2 inch cubes.
- 3 cups parmigiano reggiano fresh grated
Assemble the lasagna
Spread 1/5 of the ragu in the bottom of the lasagna dish.
Cover the ragu with noodles.
Add the next 1/5 of the ragu onto the noodles.
Top the ragu with 1/3 of the fresh mozzarella and 1/4 of the parmigiano.
Layer the next row of lasagna noodles on top.
Repeat this whole process (1/5 of the ragu then the cheese and noodles) twice more for a total of 4 layers.
Spoon the remaining ragu over the top layer of noodles.
Sprinkle the remaining 1/4 of the parmigiana to cover.
Cook the lasagna
Cover the lasagna with aluminum foil.
Bake in your pre-heated oven for 30-40 minutes (you remembered to pre-heat your oven, right?).
Remove the aluminum foil.
Bake, uncovered, for an additional 10 or 15 minutes.
Remove the lasagna and let rest 15 minutes. Serve.
The Neapolitan ragu recipe can be found here.
Prep and cook times are for the lasagna itself. Allow time to make the ragu in your planning.
Serving: 8servings | Calories: 895kcal | Carbohydrates: 53g | Protein: 53g | Fat: 49g | Saturated Fat: 21g | Cholesterol: 151mg | Sodium: 1699mg | Potassium: 852mg | Fiber: 3g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 11.8mg | Calcium: 800mg | Iron: 3.8mg