Naples adds whole boiled eggs between lasagna layers—a 1600s trick that creates pockets of creamy richness throughout.
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
The Story
This Neapolitan masterpiece emerged in 18th-century Naples when Spanish Bourbon rulers brought their love of layered casseroles to southern Italy—local cooks rebelled against the foreign influence by stuffing their pasta with boiled eggs, a cheeky nod to their own peasant traditions while grudgingly accepting the conquistadors' baking techniques that turned humble leftovers into aristocratic Sunday dinners.
Regional Twist
In Naples' Quartieri Spagnoli district, they slice the boiled eggs paper-thin and layer them with tiny meatballs, then swap half the mozzarella for smoked provola cheese that adds a volcanic punch worthy of Vesuvius itself.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 cups (473 ml) béchamel sauce
- 12 lasagna noodles
- 8 oz (227 g) mozzarella cheese
- 1 cup (237 ml) parmigiano-reggiano cheese
- 1 lb (454 g) ragu sauce
Pantry Items
Amounts also listed in instructions below
- boiled eggs (to taste)
👨🍳 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
- ✓Cook lasagna noodles to 85% doneness (2-3 minutes less than package time) since they'll continue cooking in the oven and absorb moisture from the sauces, preventing mushy texture.timing85% doneness
- ✓Slice boiled eggs when completely cool and pat dry with paper towels to prevent excess moisture from creating steam pockets that make the lasagna watery.technique
- ✓Heat your béchamel to 140-150°F before layering so it flows evenly and bonds with other layers, creating better structural integrity than cold sauce.ingredient140-150°F
- ✓Rest the assembled lasagna uncovered for 15-20 minutes before baking to allow moisture equilibrium between layers and prevent separation during cooking.timing15-20 minutes
- ✓Use a 3:1 ratio of mozzarella to Parmigiano-Reggiano in your cheese blend because mozzarella provides stretch while Parmigiano adds sharp flavor without overwhelming the delicate egg layer.ingredient3:1 ratio
Share this recipe
Prep
30
min
Cook
35
min
Serves
6
people
Level
intermediate
Share this recipe
Naples adds whole boiled eggs between lasagna layers—a 1600s trick that creates pockets of creamy richness throughout.
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!
The Story
This Neapolitan masterpiece emerged in 18th-century Naples when Spanish Bourbon rulers brought their love of layered casseroles to southern Italy—local cooks rebelled against the foreign influence by stuffing their pasta with boiled eggs, a cheeky nod to their own peasant traditions while grudgingly accepting the conquistadors' baking techniques that turned humble leftovers into aristocratic Sunday dinners.
Regional Twist
In Naples' Quartieri Spagnoli district, they slice the boiled eggs paper-thin and layer them with tiny meatballs, then swap half the mozzarella for smoked provola cheese that adds a volcanic punch worthy of Vesuvius itself.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 cups (473 ml) béchamel sauce
- 12 lasagna noodles
- 8 oz (227 g) mozzarella cheese
- 1 cup (237 ml) parmigiano-reggiano cheese
- 1 lb (454 g) ragu sauce
Pantry Items
Amounts also listed in instructions below
- boiled eggs (to taste)
👨🍳 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
- ✓Cook lasagna noodles to 85% doneness (2-3 minutes less than package time) since they'll continue cooking in the oven and absorb moisture from the sauces, preventing mushy texture.timing85% doneness
- ✓Slice boiled eggs when completely cool and pat dry with paper towels to prevent excess moisture from creating steam pockets that make the lasagna watery.technique
- ✓Heat your béchamel to 140-150°F before layering so it flows evenly and bonds with other layers, creating better structural integrity than cold sauce.ingredient140-150°F
- ✓Rest the assembled lasagna uncovered for 15-20 minutes before baking to allow moisture equilibrium between layers and prevent separation during cooking.timing15-20 minutes
- ✓Use a 3:1 ratio of mozzarella to Parmigiano-Reggiano in your cheese blend because mozzarella provides stretch while Parmigiano adds sharp flavor without overwhelming the delicate egg layer.ingredient3:1 ratio