Neapolitan lasagna with sausages recipe - lasagne con salsicce alla napoletana

1. If you are using fresh tomatoes, blanch them, peel them, seed them, and chop them. Peel the garlic clove and simmer it in a saucepot with 4 tablespoons of olive oil. When it begins to color add the tomatoes, season to taste with salt and pepper, and cook for 10-15 minutes. When the time is up shred the basil and add it to the tomatoes.

2. Dice the mozzarella and drain the pieces in a colander for 10-15 minutes.

3. Hard-boil four of the eggs; when they are done run them under cold water, peel them, and slice them finely.

4. Peel away the sausage casing, cut the sausage into thin rounds, and sauté them in 2 tablespoons of olive oil in a skillet.

5. While you are doing all of this, heat pasta water, salt it, and add a couple of tablespoons of oil to the pot. Cook the lasagna sheets until they reach the al dente stage, then drain them, run them under cold water, and lay them on a clean kitchen towel.

6. Beat the remaining egg and stir into it 4 tablespoons of grated cheese.

7. Preheat your oven to 400 F (200 C).

8. Butter an ovenproof serving dish proportionate to the ingredients. Begin alternating layers of lasagna with layers of tomato, diced mozzarella, crumbled ricotta, sausages, sliced hard-boiled egg, bits of sausage, and the egg and cheese mixture until all is used up, seasoning to taste with salt and pepper. Finish with the remaining grated cheese, and bake the lasagne for 30-35 minutes

9. A wine? Red, and I might go with an Aglianico from the Taburno region or the Sannio area.