Neapolitan Baked Lasagna with Ragù, Mozzarella and Hard-Boiled Egg

Name: Neapolitan Baked Lasagna with Ragù, Mozzarella and Hard-Boiled Egg
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: Neapolitan
Ingredients: 1½ lb (680 g) ground pork; 1 large (200 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; 1 large (150 g) carrot, finely diced; 1 stalk (80 g) celery, finely diced; 2 tbsp (30 g) tomato paste; 28 oz (800 g) canned crushed tomatoes; ½ cup (120 ml) dry white wine; 1 cup (240 ml) beef broth; 2 tbsp (30 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; 2 leaves bay leaf; 4 tbsp (57 g) unsalted butter; ¼ cup (30 g) all-purpose flour; 3 cups (720 ml) whole milk, warmed slightly; pinch freshly grated nutmeg; to taste kosher salt; to taste white pepper; 1 lb (450 g) lasagna noodles, cooked al dente, drained, and lightly oiled; 1 lb (450 g) fresh mozzarella cheese, thinly sliced or torn into bite-sized pieces; 6 large (300 g) large eggs, hard-boiled, peeled and sliced into ¼-inch (6 mm) rounds; 1 cup (100 g) Parmigiano-Reggiano cheese, finely grated; 1 tbsp (15 ml) olive oil

From the MyKitchenBank Kitchen

A classic Neapolitan lasagna featuring a long-simmered pork ragù layered with sheets of fresh pasta, creamy mozzarella, sliced hard-boiled eggs, and a béchamel sauce. This is a festive, rich dish where the eggs create tender pockets throughout the baked pasta—tradition holds that each layer celebrates the complexity of the Neapolitan table.

Prep: 45 min
Cook: 1 hr 20 min
Wait: 1 hr 30 min
Total: 3 hr 35 min
Makes: 1 lasagna (8 generous servings)

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Ingredients

8 servings

For the ragù
1½ lb (680 g) ground pork
1 large (200 g) yellow onion, finely diced
4 cloves (20 g) garlic, minced
1 large (150 g) carrot, finely diced
1 stalk (80 g) celery, finely diced
2 tbsp (30 g) tomato paste
28 oz (800 g) canned crushed tomatoes
½ cup (120 ml) dry white wine
1 cup (240 ml) beef broth
2 tbsp (30 ml) olive oil
to taste kosher salt
to taste freshly ground black pepper
2 leaves bay leaf
For the béchamel
4 tbsp (57 g) unsalted butter
¼ cup (30 g) all-purpose flour
3 cups (720 ml) whole milk, warmed slightly
pinch freshly grated nutmeg
to taste kosher salt
to taste white pepper
For assembly
1 lb (450 g) lasagna noodles, cooked al dente, drained, and lightly oiled
1 lb (450 g) fresh mozzarella cheese, thinly sliced or torn into bite-sized pieces
6 large (300 g) large eggs, hard-boiled, peeled and sliced into ¼-inch (6 mm) rounds
1 cup (100 g) Parmigiano-Reggiano cheese, finely grated
1 tbsp (15 ml) olive oil

Equipment (9)

Large heavy-bottomed pot (at least 6-quart / 6-liter) for ragù
Medium saucepan for béchamel
Whisk
Wooden spoon
9×13-inch (23×33 cm) baking dish
Aluminum foil
Sharp knife
Colander
Measuring cups and spoons

Steps

Before you start

Prepare the ragù at least 3 hours ahead (or make it the day before and refrigerate)
Hard-boil and peel the eggs at least 1 hour before assembly
Preheat your oven to 375°F (190°C) 15 minutes before baking
Have a 9×13-inch (23×33 cm) baking dish ready

1
Brown the pork
- Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat.
- Add the ground pork and cook, breaking it up with a wooden spoon, until no pink remains and the meat is lightly browned, 8–10 minutes.
- Pour off excess fat if needed, leaving about 2 tbsp in the pot.
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Ready when: Pork is cooked through with no pink; lightly caramelized.
Tip: Don't overcrowd the pan; if needed, brown pork in two batches so it browns rather than steams.
2
Build the soffritto
- Add the diced onion, carrot, and celery to the browned pork and cook over medium heat, stirring occasionally, until the vegetables soften and the onion begins to turn translucent, 6–8 minutes.
- Add the minced garlic and cook for 1 minute more, stirring constantly until fragrant.
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Ready when: Vegetables are softened and fragrant; onion is translucent.
Tip: Dice the vegetables uniformly so they cook evenly and release their sweetness into the ragù.
3
Deglaze with wine
- Stir in the tomato paste and cook for 1 minute to caramelize slightly.
- Pour in the dry white wine, scraping the bottom of the pot with your spoon to dissolve any browned bits.
- Let the wine reduce by about half, 3–4 minutes, until the sharp alcohol smell fades.
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Ready when: Wine is reduced and smells mellow; no harsh alcohol aroma.
Tip: Stirring the tomato paste into the fat first helps it cook without burning and deepens the ragù's color.
4
Add tomatoes and broth
- Stir in the canned crushed tomatoes and beef broth.
- Add the 2 bay leaves.
- Bring the mixture to a simmer, then reduce the heat to low.
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Ready when: Mixture reaches a gentle simmer.
Tip: A proper simmer shows a few small bubbles breaking the surface; avoid a rolling boil, which toughens the meat.
5
Simmer the ragù
- Maintain a low simmer, stirring occasionally, for 2–3 hours.
- The sauce should reduce and deepen in color, the pork should become very tender, and the flavors meld into a rich, complex sauce.
- Season to taste with salt and black pepper 30 minutes before the ragù is done.
- The sauce should be thick enough that a spoon drawn through it leaves a brief trail.
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Ready when: Sauce is dark, thick, and coats the back of a spoon; pork is fork-tender.
Tip: Longer cooking develops deeper flavor. If the ragù looks too thin as it cooks, leave the lid off to evaporate excess liquid.
6
Make the béchamel
- While the ragù simmers, melt 4 tbsp butter in a medium saucepan over medium heat.
- Whisk in the all-purpose flour and cook, stirring constantly, for 2–3 minutes to create a light roux (it should smell toasty, not raw).
- Slowly add the warmed milk, whisking constantly to prevent lumps.
- Continue whisking until the sauce thickens enough to coat the back of a spoon, about 8–10 minutes.
- Season with a pinch of nutmeg, salt, and white pepper to taste.
- Remove from heat.
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Ready when: Sauce is smooth, thick enough to coat a spoon, and no flour taste remains.
Tip: Add milk gradually and whisk vigorously to avoid lumps. If lumps form, pour the béchamel through a fine-mesh sieve.
7
Prepare the eggs
- While the ragù finishes, bring a pot of water to a boil.
- Gently lower the 6 large eggs into the boiling water and cook for 11–12 minutes.
- Transfer to an ice bath to cool, then peel and slice into ¼-inch rounds.
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Ready when: Yolk is fully set with no soft center when cut in half.
Tip: Start timing from when the water boils, and use an ice bath to stop the cooking and prevent the gray-green ring around the yolk.
8
Cook the lasagna noodles
- Bring a large pot of salted water to a boil and add the lasagna noodles.
- Cook according to the package directions until al dente (usually 8–10 minutes).
- Drain thoroughly in a colander, then lightly toss with 1 tbsp olive oil to prevent sticking.
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Ready when: Noodles bend without breaking and have a slight firmness when bitten.
Tip: Cooking al dente ensures the noodles won't turn mushy when baked. Oiling them prevents sticking.
9
Assemble the lasagnaOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of ragù (about ½ cup) on the bottom of a 9×13-inch baking dish.
- Lay down a single layer of noodles, overlapping slightly.
- Spread about ¼ of the remaining ragù over the noodles, then distribute ¼ of the mozzarella pieces.
- Scatter about ⅓ of the egg slices evenly over the mozzarella.
- Drizzle about ¼ cup of béchamel over the eggs.
- Sprinkle lightly with Parmigiano-Reggiano.
- Repeat this layering three more times (noodles, ragù, mozzarella, eggs, béchamel, Parmesan), ending with a final layer of noodles followed by the remaining béchamel, mozzarella, and Parmesan.
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Ready when: All layers are evenly distributed and béchamel covers the top.
Tip: Distribute eggs evenly across each layer so every serving gets some in every bite. Don't skip the bottom ragù layer—it prevents sticking.
10
Bake coveredOven 375°F / 190°C
- Cover the baking dish with aluminum foil and place in the preheated 375°F (190°C) oven.
- Bake for 30 minutes covered, then remove the foil and bake for another 20–25 minutes, until the cheese on top is bubbly and the edges are golden brown.
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Ready when: Cheese on top is melted and beginning to brown; sauce bubbles at the edges.
Tip: Covering the dish initially ensures the noodles soften. Uncovering at the end allows the cheese to brown and develop flavor.
11
Rest before serving
- Remove the lasagna from the oven and let it rest for 15–20 minutes before cutting.
- This allows the sauces to set and makes serving much easier without everything sliding apart.
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Ready when: Lasagna is still steaming gently but has firmed up enough to slice cleanly.
Tip: Skipping the rest will result in messy, sliding portions. This time is crucial.

Good to know

Tips

The ragù is the soul of this dish—don't rush it. The longer, slower cook develops complex flavors that store-bought sauce cannot match.
Hard-boiled eggs are a distinctly Neapolitan touch. Slicing them thinly ensures they spread throughout each serving rather than landing in clumps.
Béchamel brings elegance and creaminess; if it seems thick as it cools, thin it with a splash of milk before spreading.
Let the finished lasagna rest on the counter—it firms up enough to slice neatly, and the flavors continue to meld.

Make ahead

The ragù can be made 1–2 days ahead, refrigerated, and gently reheated before assembly. The assembled (unbaked) lasagna can be refrigerated for up to 8 hours; add 10–15 minutes to the baking time if baking from cold.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat gently, covered with foil, at 325°F (163°C) for 20–25 minutes. Freeze the baked lasagna (cooled completely, wrapped well in plastic wrap and foil) for up to 3 months; thaw overnight in the refrigerator and reheat at 325°F (163°C) for 30–40 minutes covered.

Substitutions

ground pork → Ground beef or a mix of ground beef and ground lamb (half and half). Beef will give a deeper, richer ragù; lamb adds complexity and authenticity to some regional variations.
fresh mozzarella cheese → Whole milk mozzarella (low-moisture), torn or sliced. Low-moisture mozzarella prevents excess water in the lasagna and browns more evenly than fresh mozzarella.
whole milk → Half-and-half or light cream in the béchamel. This creates a richer sauce, though the flavor becomes less delicate.
dry white wine → Dry red wine or additional beef broth. Red wine will darken the ragù and add more earthy flavor; broth keeps it lighter.