Neapolitan Lasagna with Boiled Eggs
Dive into the heart of Naples with this mouthwatering lasagna that layers rich ragu sauce, creamy béchamel, and gooey mozzarella, all topped off with slices of boiled eggs for an unexpected twist! This family favorite is a celebration of flavors and textures that will have everyone coming back for seconds. Get ready to impress your loved ones with this deliciously unique twist on a classic dish!
Prep
30
min
Cook
35
min
Serves
6
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •2 cups béchamel sauce
- •12 lasagna noodles
- •8 oz mozzarella cheese
- •1 cup parmigiano-reggiano cheese
- •1 lb ragu sauce
Pantry Items
Amounts also listed in instructions below
- •Boiled eggs
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package instructions and set aside.
- 3
In a baking dish, layer the ragu sauce, followed by lasagna noodles, boiled eggs, béchamel sauce, mozzarella, and parmigiano-reggiano.
- 4
Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.
- 5
Bake in the oven for 30-35 minutes until golden and bubbly.
- 6
Let it cool for a few minutes before serving.
💡 Pro Tips
- ✓Use no-boil lasagna noodles to save time and skip the cooking step.
- ✓For a creamier béchamel, whisk constantly while adding milk to prevent lumps.
- ✓Layer the boiled eggs in the middle for even distribution of flavor throughout the lasagna.
- ✓If you don't have parmigiano-reggiano, substitute with pecorino for a similar salty flavor.