How to Make the EPIC Lasagna alla Napoletana | Southern-Style Lasagna
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- เผยแพร่เมื่อ 6 ก.ย. 2024
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Lasagna alla Bolognese is the most famous lasagna in Italy, but it’s not the only one! In the south, particularly in its mother city of Naples, Lasagna alla Napoletana reigns supreme. I’ve been begging Eva for a while to revisit this recipe for a couple of reasons: first, because I think it deserves a dedicated video; and second, because it’s been a looooong time since I’ve had one and I’m dying to try it again...
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#lasagna #recipe #lasagnaallanapoletana
We're curious about the spread of lasagna throughout the world. Where are you from and which version of lasagna are you most familiar with?
I have a book on my shelf my Gino D'Acampo. He made a lasagna with beef mince ragu and pesto Alla Genovese stirred into the the besciamella sauce. Haven't made it in years
Eva's version still wins
I am Neapolitan, with a mother from Northern Italy. I am familiar wit both... :)
I am from Naples (IT) and I make a hybrid lasagna, the best of both worlds. Ragu', besciamella, ricotta stemperata col ragu', mozzarella, polpettine, parmigiano... last layer made of thick bescaimella, lot of parmesan and butter bows, it makes a delicious gratin on top. So even in Naples Lassagna keeps on evolving. One important thing, in the polpettine dough, beyond traditional meat, eggs, parmesan and moist bread add a significant amount of lemon zest. The lasagna iflavor is deliciuosly cheesy however the lemon zest on the background it will take it to a completely different level, trust me.
I think that the American lasagna I know is a bit of a Frankenstein between Bolognese and Napoletana.
@@kw91 why to evoke that monster on such a joyful disk? Hybrid is enough dont you think? A good hybrid is still a world class lasagne!
I am from Alberta, Canada and my ex-husband’s family is Calabrian…a traditional Ragu Napoletana and Dry Pasta style sauce is the VERY first thing my Mother In Law taught me how to make. To this day my lasagna is used as a bargaining tool 😂 and as a professional Chef THANK you for all of the amazing culinary education you two Love Birds share…
I am from Alberta as well. And I learned how to make lasagna from my mom, who didn’t have a clue how to make it. She used dry pasta and ricotta, or cottage cheese. I still loved it because it’s hard to go wrong with sauce and noodles and meat and cheese. But it wasn’t traditional.
Now I’m on a quest to make traditional Italian dishes and when necessary, adjust them to my liking. Usually my adjustments don’t make them better but sometimes they suit me better.
Cheers.
@@M63Tod cottage cheese is actually the best cheese for lasagna
@@jake-qn3tl why do you say that? I like the taste but i don’t like the look of it or ricotta in lasagna when it mixes with the sauce.
@@jake-qn3tl I do enjoy cottage cheese in salad, on celery, from a spoon, etc., etc., but I completely disagree with you, I've had it in lasagna several times and disliked it every time.
The worst lasagna I ever had was made by my parents neighbor when my Dad passed. She meant really well!!! But ugh, it was awful 😂 I couldn't figure out why it was so bad until I deconstructed it. Instead of ricotta or even cottage cheese, she used big hunks of cream cheese!!! Yea, once I removed that, it was much easier to eat 😂😂😂 21:26
"This is for people that like to eat" aaand Harper is now officially Neapolitan bcs he understands our philosophy 😂
My mom is from Ischia, my dad is Montese….pure southern Italian. My mother taught me to mix the eggs with the ricotta. And I love that the sauce is used judiciously…most restaurant lasagnas have way tooo much sauce, too wet & all you taste is the sauce. Brava Eva…una vera delizia lasagna napoletana!
ah yes, i have not made it in so long i forgot that, we mix raw eggs into the ricotta and chopped Italian parsley.
Yes, and when there’s too much sauce, the individuality of the components get lost. It turns into a sloppy, soupy mess.
I’m so glad i did this part right today! I had my mother over while i was making it (we’re pretty much midwestern norwegian) and she’s like I never put eggs with the cheese, i’m like well i don’t know if that’s the right way but i saw it in a recipe once and have been doing it ever since! I assume it helps hold things together.
My mother added egg, parsley and parmesan to the ricotta. It was rich and fresh at the same time.
On some other Italian cooking channel (for example, on "The Pasta Queen") some Americans were amazed to see boiled eggs put inside lasagna. They didn't know that here in southern Italy it is a tradition, it is typical to put chopped boiled eggs in lasagna and baked pasta (Pasta al Forno) in general. It comes out an even richer and more delicious dish.
As a Mexican who is a sucker for pasta and boiled eggs, I'm pleasantly surprised
Americans have know clue of southern Italian food.
@@Luke8-17 But evidently not everyone, which is why I was talking about "some Americans". In theory, more southern Italian cuisine should be known in the United States, but there is always someone who maybe discovers something "new".
Sometimes they put eggs little meatballs
ricotta even artichoke.hearts green Spanish lasagne n egg lasagne Bechemel n green peas etc depending on families tradition and it's for special occasions called"lasagne carnivale!".and tomatoes sauce ..
I'd never eat that
It's too much going on!
I don't even.like meat in mine
Besides
I like alot of foods simple so you can taste it here in America
People have a horrible habit off overloading everything with topping sauces spices
They kill burgers piled so high with stuff I don't know how they eat it
Jaws like snakes
@@samthunders3611. Let's say that a lasagna, which however it must be said is for certain special occasions, special days and not for every day, goes a little against the classic Italian cuisine that goes to the motto…."less is more !". Unlike the Americans who instead go by the motto….”only more is more !”. In fact, a lasagna cannot be compared, for example, to “Spaghetti Aglio e Olio” or a “Cacio e Pepe” (just to name a couple of dishes, but there would be several), where only two ingredients are enough to make a delicious dish !
PS: I personally as an Italian must say that during a lunch, once I have eaten a good large portion of such a lasagna, I go straight to dessert. I no longer need other dishes.
My family is from Calabria and this is basically how we make it. My nonna stopped using boiled eggs (some family weren’t egg fans) but my Zia Susanna in roccella still makes it like this with the eggs.
As a kid my mom was so excited to go over to their Calabrian relatives' home for Xmas and have REAL lasagne. Only to be confused and disappointed when served one which contained eggs. Of course, I'm sure it was amazing but not what she was expecting. And kids aren't adventurous eaters.
I would grate the hard boiled eggs to put in the lasagna. No one knew they were there, so I was able to add the flavor of the eggs without the complaints. @@avonlave
One year, my beautiful Calabrese nonna gave each of her daughters a huge lasagna noodle cooking pot for Christmas. It has now been passed down to me after my mom’s passing and I treasure it as a family heirloom. And it is useful for so many cooking projects.
I made this for Christmas and although it was exhausting and took two days, it was totally worth it because of my friends all our mother’s are gone and no one bothers to cook like this anymore. It will grace the table at least every Christmas, and perhaps more often!
I grew up in the Midwest to a very Nordic American family. I remember the first time my mom made lasagna, I was probably in the 7th grade. She must have gotten the recipe out of the newspaper or a magazine. I remember it being very runny and sloppy, but tasted good! It wasn't till I grew up that I realized it was supposed to come out in a neat square out of the pan. I miss my mom and I would be happy to have a piece of her messy lasagna.
We are from Houston Texas but my wife's family is from Abruzzi.We made the lasagna last night and it was fantastic. We are senior citizens and make our own sauce, pasta and gnocci etc. I did not take a picture because i forgot and there were no leftovers. We have been making lasagna for years but this was the best we have ever had and will replace the years old recipe. Thanks a million for a great Sunday dinner.
I am from B. C. Canada. Born in Sinopoli, Reggio Calabria. Learned from my Mother, (I have children and grandchildren and boiled eggs are a must in lasagna.) "That's how Nonna made it." Thank you, Eva, for transporting me back to my beautiful homeland.
Hi @gracehesketh9928 my mother is from Sinopoli too! She has some relatives in Canada, would you like to tell me your family surname? My grandfather's surname was Vitalone, my grandmother's surname was Alvaro... it would be so nice to find my mother cousins! :)
I'm so grateful for pasta grammar and Eva's cooking instructions. My grandparents were from Calabria. And now that grandma and Ma are gone it is so refreshing that I can fall back on these videos to remind how it's done. Eva cooks just how my grandma and ma cooked. Thank you and bless you for bringing joy to me and my wife.
Hard boiled eggs are
the key ingredient nobody (even other Italians from different regions) ever expects.
Hello Eva and Harper from PA. I have a tip to save you time and toothpicks. Use a piece of parchment paper under your aluminum foil. Just cut it to fit the top of the lasagna so that the foil will fold easily over the sides of the pan. I do this for many foods that I cover with aluminum foil and bake. 😊
That’s what I do also!
Great tip!
I made lasagna today and didn’t have aluminum foil so i used another upside down pan on top, worked well!
I'm a big fan of Eva's in particularly the eggplant recipes as it is my favourite fruit/veg.
As a bald 57 year old here in England - I was hoping Eva could give me the recipe to get fantastic hair?
It's just a thought. My New Years resolution is not to sit back & see how things go, 2024 has the motto - if you don't ask, you'll never get.
Happy New Year to you both - I look forward to Sundays - best wishes.
David.
Once you have eaten a generous portion of this lasagna, you can go straight to dessert. Nothing else is needed ! A rich and hearty dish. A really delicious dish with all those beautiful ingredients and then the main thing that makes this dish even more delicious, is the fabulous Ragù alla Napoletana ! Take this dish to a whole other level !
This is what happens when I stay up past my bedtime... I HAVE to watch a pasta grammar lasagna video. Can't wait.
@frednurk8590 Stay up past your bedtime... That's funny. I get up early to watch them. Where do you live? Australia or something? I live on the west coast of the United States.
@@ps5801 Probably or New Zealand. It was after 12.00 AM there at the time of posting.
East coast of Aus, mate. It was a very steamy two am and was 34 C. Too hot for sleep.
After viewing a few seasons of "Food Network Star" I want to applaud Eva for being such a watchable, beautiful and natural host/chef despite the banter and teasing from Harper! Eva - your confidence and superior skills are inspiring to me - a home cook, and your recipes are far better than any of the newcomers on Food Network. Bravo!!
Not from any imaginary lawyer: Eva, why do you not use a cutting board, I mean Harper cleans up the mess, right?
It turns out that, by accident, the lasagna I make is close-ish to the Neapolitan lasagna, despite my friends who are descendants of southern Italians saying it's a sin against lasagna. They make theirs the way most Americans make lasagna, with hamburger in a tomato sauce. I make mine with a not-quite-ragu sauce (I don't use enough meat and only cook it about 3-4 hours) and place in sliced sausage. If I make a real Neapolitan ragu and add hard-boiled eggs and those tiny meatballs, it'll be Neapolitan. I'm going to have to try that. I'll be making your Sunday sauce next Sunday so I'll need to follow it up with a lasagna.
I'm from New Jersey and am not at all Italian, although I knew plenty of Italians. I'm reasonably certain I slice sausage into my lasagna because I had it that way once as a kid and preferred it. I don't remember if it had eggs or meatballs.
My southern Italian husband is salivating. He has always talked about the little meatballs and the eggs. I guess I know what I finally have to make.
Tell him to stop talking about it and to get in the Kitchen and Start Cooking It! Hahahahahahahaha 😂!!!
🤔 Ummmmm, well that's what my Mom always told my Dad anyway...
My mom’s family is from Catania and this is almost exactly how she made it and I continue as well. Only two differences is she would cut up her meatballs and sausage into small pieces and mix them together and she didn’t add egg. Looks delicious Eva! I am also Eva in Brooklyn, NY. Love to you both♥️♥️♥️
My 100% Sicilian grandmother used to smash the meatballs and sausage and spread it in the layers with sauce, ricotta, and mozzarella. All homemade sauce, meatballs, sausages
This sounds easier!
LOL, the DRAMA from cutting that first piece! Looks amazing!
Like the first piece of a cake or pie. I said throw it in a bowl, I'll take that one 😂
A good trick to help with sticking with Aluminum Foil is to put a sheet of Parchment Paper first and then put the foil over it. It wont stick at all.
I have been doing that for a while now and its tried and true without having to use all the toothpicks.
You can also use spray oil on the foil, or buy nonstick foil.
I fairly recently discovered. Well, was inspired somehow ,as I didn't want top of my casserole to stick, the Parchment paper trick! You're right! It works well!🙂
This is exactly how my nonna taught me to cook. My family is from Aveleno, Naples Italy 🇮🇹
It amazes me watching Eva I love watching her because my auntie Lena is absolutely eva's identical twin in every way, I sent your video's to my cousins and they freaked out thinking they were watching her back when she was Eva's age, her wild beautiful hair is my auntie also❤ my god can she cook she's better than any chef hands down, she puts them to shame !!
I grew in New York. Italian Americans here make their own sauce. It's delicious!
I live in the southern US, Georgia and my mom loved making Lasagna...I was young and never really paid attention to the recipe she used but the few times I tried it I liked it. She made the typical layer type you'd see on TV or in recipe books for people in the US but she loved that...I know for a fact it was store bought sheets, homemade sauce and seasoned ground beef that she used. Don't know why she liked it so much aside from maybe the fact she craved pizza when she was pregnant with me and just started trying other "Italian" foods after that. I think she would have liked this recipe if for no other reason than just to try it.
I'm 80 yrs old and my family is both Sicilian and Neapolitan so most of my influence is Southern Italian and like many Italian-Americans my lasagna is a bit of a hybrid. I make a bolognese sauce but instead of bechemel I use ricotta, mozzarella, parm as my layers. But I am experimenting with Eva's take on both Northern and Southern lasagna and I am truly enjoying the attempt
I'm from NYC with family originating in Busso/Vinchiaturo/San Giuliano del Sannio. The lasagna I'm accustomed to is more like the Neapolitan one, except without eggs and with beef meatballs.
So my nonna immigrated from southern Italy...Campania (Cava di Tirreni).. Sunday was always the typical ragu..meats varied...sausage, braciola, my mother loved throwing in neck bones, and yes I love pork!.
On very special occasions my nonna/mother/aunts would do a lasagna..exactly like this ...but my nonna/mother/aunts and most of the women in my neighborhood would be up very early on Sunday mornings starting the ragu before church...but when we came home...oh the house smelled so wonderful...my job was to walk to a local bakery to pick up the fresh bread...such wonderful memories ❤
My absolute favourite meal was the lasagna my mom made with the hard boiled eggs. On another note, what a pleasant surprise to see you featured in the winter edition of Panoram Italia, an Italian Canadian magazine. We look forward to your channel every week. Tanti saluti from Montreal!
Greetings from a fellow Montrealer. Where did you pick up the magazine?
At Berchicci in St. Leonard, there is a stand just as you exit the store. 5:47
@@user-zf3gy2dc7d ah yes. I love that store. It has amazing authentic products.
I remember the first time I, as an Italian American of southern extraction, I had no idea what that white creamy stuff in it was-- bechamel never crossed my mind.
Wanting to reproduce that sensation led me to taking the best ricotta I could find and blending it with egg to a custard.
I liked what I got
So when I found out what I was supposed to be using, I just folded the milk flour sauce into that!
I also love fresh egg pasta,
and I don't love hard boiled eggs
So what I'm saying is, despite what I grew up with,
My lasagna is a hybrid.
I get hungry every time I watch your videos.
Harper, we need an episode of you cooking an American Style lasagna. I would love to see Eva trying your lasagna.
I was at the edge of my seat watching the 1st. slice rise up, LOL, I drooling!
My mom never put eggs in her lasagna still it was the best I’ve ever had. And I make it the same as mom. ❤
I learned from my mother as well, who was a fabulous cook. She was born and raised in Naples and never did she put boiled eggs in her lasagna. Also, she n very extended the noodles over the side like you did here. It was lengthwise one layer and the next layer was vertical which gave the lasagna stability in the pan. Once you let it sit for at least 20-39 minutes, it was stable enough to cut into and serve.
That's what my grandmother did as well.@@viviennesmith3780
no we never used hard boiled eggs either, did use them in other things like meat stuffing, bracciole. we made a mixture of raw eggs, ricotta and chopped parsley as a layer, another layer was cooked beef chop meat.
I am from near Naples (Agropoli, prov of Salerno) and I make lasagna with ragù, stuff it with meatballs, ricotta , mozzarella, and pecorino/parmiggiano mix,. You put more love in it 😅. I love your videos , don’t ever quit making them ❤
I’d like to see Ava make a bunch of different soups.
For example for me I love Escarole Soup and chicken vegetable soup with pulled chicken, same with beef vegetable with pulled beef. mmmm
Also another meal I like is pasta and peas, and pasta with ceci beans…
We always used to eat this stuff for lunch with a nice big piece of hard Italian bread.
My parents are from Trentino-Alto Adige and the bolognese was the one we had but we do use eggs but not boiled scrambled eggs..
13:15
Seriously 😂😂😂
I miss my Grandma 😭
I live in Michigan and this is how my mom made lasagna. It was a real treat when she made it because it took her all day. But so delicious!
COOL! 300,000 subscribers! Congratulations to Eva and Harper. Not bad for a channel that started as sort of a lark.
My Italian ancestry goes back to Lazio, farming outside Cassino, and I watch your videos and always feel like my Nonna’s cooking lands somewhere in between the Northern & Southern style (go figure). But an ingredient I have yet to see you cook with, which is used a lot in my family, is veal. Is there a reason for that, is it a very regional ingredient?
I love sometimes to make "white" lasagne with some basil pesto.
Basically lasagne, besciamella, smoked scamorza cheese, Genoa's basil pesto and grated Parmiggiano Reggiano on top. 🤤
When I was young, my calabrese mama made a lot of lasagna but unfortunately, ricotta was not available in our local markets. She substituted cottage which she mashed up and to which she added an egg. It didn’t suck but now that ricotta is in my life, everything is much more delicious.
We grew up eating cott cheese in it too
Cheaper lol
I have have ricotta tho, it’s just too good
@@YeshuaKingMessiah Now my second home is Bologna and I really like the version with béchamel and ragù
Congratulations on reaching 300 000 fanatics like me!!!! 🎉🎉🎉 love the recipe! Grazie! Merci!
If you first lay thevdried lasagne noodles in your empty lasagne dish, pour hot tap water over them and let them sit for 20-30 mins, until pliable , you eliminate having to boil them them in a big, heavy pot of water. A great hack that works every time.
This looks delicious. I made a hybrid version of the lasagna bolognese. It turned out amazing. I made Eva’s bolognese and wow! So good. But I used an imported egg lasagna noodle because I’m just not strong enough right now to make the spinach lasagna. I made the béchamel though and did everything else the same. I’ve never made better lasagna. I much prefer béchamel to ricotta filling, which is what most American lasagna has.
Thank you for inspiring me to try to cook authentic Italian food. I’m 66 years old and I can tell you, you are never too old to learn new techniques and recipes. It’s a really fun adventure. ❤️
I’m not going to lie…My Mother, for not being Italian…makes a kick ass lasagna!! I’m Irish and Italian..French and Lebanese…I am going to make your lasagna…I never had it with Eggs…thanks…I love you both ❤🤍💚🇮🇹🇮🇹🇮🇹
Ontario Canada, my mom came here from Chiaravalle Calabria, my dad from Belluno…my moms lasagna was a mix of the two regions. Always with eggs. When she had time and made her own lasagna noodles 🤯 it was out of this world. She passed on over 20 years ago and I’m proud to say when I make lasagna, it’s pretty darn close to hers, her memory lives on when we cook like her but nothing will match her masterpiece.
My own. I use fresh pasta sheets from my upscale market. A layer of sauteed spinach and mushrooms, a layer of ricotta with beaten eggs and nutmeg, a layer of sliced, slow cooked (in sauce) Italian sausage. Unlike fried sausage,it is soft and the casing disappears. Another layer of ricotta, topped with pasta sauce and pecorino romano. I have never seen hardboiled eggs in lasagna and find the texture of the whites a turn off. Many restaurants use ground hamburger, also a turn-off. Meatballs would be good. Not surprisingly, I like mine best.
6:24, that look of absolute joy seeing your loved one enjoying your food.
here in my City, Molta Bene an Italian restaurant had the Greatest Lasagna I've ever tasted. It was so good I wanted to run outta the place & shout to the masses how delicious it was. It was like I had never eaten lasagna before. A crying shame the food isn't as good since the Covid Lockdown.
Brussels, Belgium here. Lasagna Bolognese is by far the most common here, and also a "local" version that is mainly filled with a mix of marinara and bechamel sauce, ham, and lots of gruyere/emmenthal.
In most of Europe the only kind of lasagne people know is lasagne alla bolognese. Or to be more accurate, a somewhat simplified version of it. Using ricotta in "standard" lasagne in Europe is pretty unknown outside of southern Italy. And nobody in Europe uses the singular form "lasagna" for the whole dish, as people in America do for some reason unknown to me.
Now that's what I am Talking about. Sounds Delicious!!!
My family is from Calabria and the lasagna I grew up eating is very close to this, the sauce the same and with meatballs and sausage. All the same cheese but the ricotta would have egg and parsley. I just made one last week. By the way, thank you for this channel, you are bringing mor to us then you realize. Those of us who are from Italian heritage here in the States feel a connection to italy 🇮🇹 through the traditions and food we grew up with. You are helping us to continue that legacy. Brava, brava!!!🎉🎉🎉
10:00 - SAUCE!!!!!
My Neapolitan father made the lasagna very much like this. But the meatballs were made of ground beef. Besides the hard boiled eggs, he also put in salame. We never had sausage. Maybe because in Chicago in the 60's on the South Side, Italian sausage was not to be found.
Since I was a kid my favorite Italian dish has been lasagna. 😢 my mouth is watering. I want a slice 😋
here in UK there are a lot of Italians and their descendants in Wales and I just found out from a TV show called Inside the Factory in Hertfordshire England there is a fresh (filled) pasta factory opened in 1929 Dell Ugo and there was formally a massive brickworks there which brought Italians over on 4 year contracts to work there as many as 5,000 men plus of course their families
I’m in Colorado, but my family is from Iowa. My great grandparents were from the Pescara region (central / east Italy), so that’s where my grandmother and father got their Italian recipes. Our Italian food was mostly spaghetti or gnocchi with meatballs and sometimes braciole and what we called a Sunday Sauce, which I think was closer to marinara sauce. (It wasn’t bolognese or ragu anyway). I don’t recall my grandmother making lasagna, and my father only made it a few times, as he found the assembly and baking too time consuming (he mostly cooked only on weekends). So most of the lasagna I’ve eaten has been ordered from restaurants, though I did find a recipe I enjoy. from Joy Beyhar. I don’t think I’ve had either lasagna Bolognese or lasagna Neapolitana, but I’m interested in trying both, so thanks for the recipes! ❤
My family originates from Basilicata.... the lasagna I make is Bolognese.... it's all I've ever known. I will try your recipe.grazie mille
In my home, growing up my mother only made lasagna alla napolitana. Lasagna alla bolognese did not exist, I didn't know lasagna alla bolognese existed until I grew up.
Same here..❤
Wow, that's how mother always made her lasagna, with sliced egg. And uncle John always took it as a personal affront, because his mother never put egg in hers. I guess grandma Equinda came from the north!
I was born in 1954 and raised in Chicago Heights, Illinois which is a far South Chicago suburb and was about one third Southern Italian so all I ever knew was Southern style 'everything'. Eva's dish is definiyely, 'Primo'! We had a largish Sicilian.componate as well. What I miss most was Friday Noon deep fried Calamar, large and succulent. The trick was to get there early as the oil would be fresh so they tasted amazing. Today, it's all gone. Pity.
PS: I love you two!!!
My mother-in-law made this once, and I think about it all the time.
The best lasagna I ever had was in a small family restaurant in Naples when I was in the Navy ages ago. I need to try to make this!
Pasquale here. I just have to say I discovered your channel and love it. Love the interaction of you both. The recipes with anecdotal info is great. Ava is amazing with that mane of Italian hair, which is intoxicating it will stir any man's heart. Plus, she's an amazing cook , you're a lucky man . bouno appetito!
That’s the lasagna I grew up with, and my Zia Maria taught me to make. Mamma Mia! Che delizioso! My Nonna e Nonno came from Campania, with their two oldest kids. Their other seven (including Mamma and Zia Maria) were born in Pennsylvania USA.
My family is from Quindici near Napoli. We’ve been making a similar lasagna for generations. Here’s a tip for your aluminum cover: Spray the underside with non stick olive oil before placing on top of your pan/baking dish. When you remove it, you will find nothing has stuck. No toothpicks are necessary.
This is very similar to the lasagna I grew up eating . My mom cooked it at Christmas time and I carried on her tradition. It’s the best . And there is no good way to cut it because it don’t keep its shape
I was very impressed with that first slice. Bravo!!!
The Saul Goodman flashes have me cracking up!
Mmmmmmmm Lasagna 😋🤤😋🤤😋🤤 Now I have to go make one. I'm NOT Italian. Nobody in my family tree is Italian. However, I had many Italian friends and neighbors where I grew up and my favorite food is Pasta. I'm a lot like Harper in that regard. I could eat spaghetti in any shape or form 6 days a week with a Lasagna on Sundays and not get tired of it. My lasagna is a cross between Napolitana and Bolognese. Honestly, I never knew there was a difference until I started watching Pasta Grammar
I GREW UP WITH LASAGNA NAPOLETANA.....YOUR WIFE DID A GREAT JOB.....EXACTLY HOW MY MOTHER AND GRANDMOTHER MADE IT.....BRAVO TO BOTH OF YOU.....KEEP UP THE GREAT WORK....DANNY FROM LAS VEGAS
Grazie Eva grazie @pastagrammar for this video. You make me cry very very well. 17 January is the birthday of my mom 13/November is day she die for a brutal malady/disease
@ 19:50 (I simply can't resist:) Yes, it's an eggs-cellent addition actually 🤣🤣🤣
My grandmother (who was from Naples) taught me to cook and made her lasagna almost exactly the same way except for no hard-boiled eggs (and I make it the same way). She mixed raw eggs in the ricotta, along with cheese, garlic powder, salt, pepper and basil to make it smoother and easier to spread (and I do the same). Of course she used her ragu from homemade "tomatoes" (canned herself). Heavenly!! This brings back such wonderful memories. 😍🥰
My mother always put eggs, chicken, salami, Italian sausage and other meat to her lasagna but also use béchamel sauce with tomatoes sauce.
I live in Oregon, USA. I grew up with the Americanized version of lasagna you described in the video but as an adult, I strive to make Italian food at home as authentic as I can. My go-to lasagna is now your lasagna alla bolognese with the fresh spinach pasta! This Napoletana version definitely doesn’t look like a go-to recipe, but I can’t wait to try it for a special Sunday supper. Thanks for all the amazing recipes. Your channel is so inspiring and has elevated my Italian cooking! ❤
So beautiful! You guys and the lasagna.
Good food takes 20-30 minutes to make.
Great to legendary food takes hours to days to make.
Also had to laugh at the whole don't cut like that bit.
Now I grew up, with that technique, so for me it is not odd at all, or dangerous. For those who grew up with this, we cut in a whole different sense. Instead of quick cuts, we have quite soft and guides cuts, so the instance we feel the blade against our thumb we stop. This prevented us from cutting ourselves, as well as helped with harder things, like potatoes, carrots, and so on so forth.
But it is safer to cut on a board, but I still prefer to use this technique, I just have more control with it.
This is the lasagna I grew up with - never did like the bechamel version. A labor of love for certain!
I saw when you made it the first time, and it fell off my radar! It's back on the list! Great job, Eva! Yum!!!!💖
The Ragu is critical.
So enjoyable. every piece touched Eva's loving hands.
I made the recipe from the other Napoletana video you made. I made a couple of tweaks. Ovens are better than the stove top for braising. And pork shoulder over tenderloin. Tenderloin doesn't have much connective tissue, so dries out after a long cooking time
Yumm!!! Add more of that wonderful looking ragu sauce.
You guys should try a video making the various other types of lasagna around Italy like Lasagne all’Ascolana, Lasagne al brodo, lasagna di pane carasau, Lasagne da Fornel (dessert type of lasagna from Fruili) Lasagna alla Norma, Lasagna alla Genovese, Taleggio Lasagna. I feel like it would be an amazing experience :3 I love the videos!
Eva and Harper! Love you guys so much!
Thank-you so much for this video. My mother in-law taught me how to make this and I did not know it was called Napolitano. The only difference in this recipe is that she added spinach.
I love it with mushrooms & peppers too
My grandmother was from southern Italy… a small town called Castella del l’Abotte… near Sorrento. She didn’t put hard boiled eggs in the lasagna… just egg and parsley in the ricotta… and the ground meat in the sauce. But your version looks great… especially with the small meatballs! 👍😀
OOHHH ! What a masterpiece! Brava Eva !!!!
Although it was fairly clear what Eva was doing in the original video with this lasagna (I say "fairly" because I mistook the basil in the cheese mixture for mint), it was nice to have verbal explanations from her this time.
I'd like to try southern style lasagna. I guess now I have a recipe! Thanks. The kind I grew up with was basically bolognese style but (usually) made with dry pasta. I'm from norcal. Family from Tuscany.
Im sure my mom learned to make lasagna from the box recipe with probably jar sauce and ground beef. I hoped not to get tge puece with ricotta since it was just a large blob scooped out of the container. Years later, i started mixing an egg onto the ricotta and spreading it evenly over the noodles. Then, maybe 10 ywaes ago i learned to make a ragu and bechemel sauce (no proportions, just ingredients from our Italuan friend). She nuat have been from northern italy. Im not a fan of hardboiled eggs, but ill try it this way nexr. TY!!
I love lasagna with hard boiled eggs and ricotta! So yummy!
The lasagna of my childhood❤ I make it like this every time. Wonderful🎉
OMG that looks like heaven.... DIBS on leftovers?!?!?!?!? When I go out for Italian food my favorite dish to get is baked ziti.... Is that a thing in Italy or just an American thing and can you guys do a version of it????
Thanks for showing me this. I have never heard of boiled eggs in lasagna. I grew up in south texas and most don't know of italian pizza or most dishes. My mom was from chicago and knew all about different ethnic foods. She could make a most excellent sheet pizza. The neighbor people came to have it cause they head never heard or seen such a thing. And that was in the 60's. We didn't get a pizza hut in our town till 1972.
My mother in law made a great lasagna different from my moms. I make a recipe of how she did hers cause her two boys loved it and got it as one of their birthday presents every year. Her sauce was 3 cans of paste watered with 9 cans water, garlic, salt , pepper and bay leaf. Her sauce would cook all day long and would thicken some. But it was a watery sauce. Which turned out really good for the day after. The noodles would absorb it up and it was so delicious.
It is a cold winter food item for me.
Yes
The lasagne has to be soaked in sauce!
Hola, Eva & Harper from, : El Barrio de Spanish Harlem ,NYC. I love this original recipe. I'm going to try it on my 2 Italian Brother-In-Laws. Both my sisters don't put meat in their Lasagna, only Ricotta, Mozzarella, Parmigiana & Sauce. I will let you know results. Thank you. BTW, Eva, what the "recipe" for maintaining your beautiful curly hair. " God Bless your hair". 🗽🗽🗽🗽👨🍳👨🍳👨🍳