On a cold winter afternoon, when the aroma of ragù fills the rooms, Neapolitan lasagna emerges as a symbol of warmth and culinary tradition. This dish, typical of Campania, stands out for its rich layer of fresh pasta, alternated with a thick and flavorful sauce, enriched with sausages and ricotta. Its texture is a perfect balance between softness and substance, while the intense flavor of the ragù, prepared with browned meat and a touch of white wine, harmoniously blends with the freshness of basil and the creaminess of fiordilatte mozzarella. The slow cooking technique, which involves a long and patient simmering of the ragù over very low heat, allows the flavors to meld completely, creating a final result that is a true celebration of home cooking. The variations of this dish are numerous, and each family has its secret recipe, often enriched with local ingredients or small regional variations. In some areas, for example, you can find lasagna prepared with the addition of cervellatine, which give it a unique and unmistakable flavor. This dish is ideal for a festive table, but it is also perfect for a Sunday family lunch, accompanied by a good red wine and a fresh salad. Neapolitan lasagna is not just a first course, but a celebration of conviviality and culinary traditions from Campania, a way to bring people together around a table rich in authentic and memorable flavors.

Prepare the ragù by browning a piece of meat and finely chopped onion in oil or lard; when it is dark, deglaze with dry white wine and let it evaporate; add the tomato paste, dilute with water, add salt and basil, and cook on the lowest heat. Use the meat to make very small meatballs to fry; brown the cervellatine and cut them into rounds; soften the ricotta and dilute it with half of the sauce, incorporating it well. Cook the lasagna in salted water and cool it on the work surface. In a baking dish, preferably rectangular, pour a little ragù, arrange the lasagna side by side without overlapping. Spread with a few spoonfuls of the ricotta mixture, sprinkle some of the meatballs, cervellatine, cubes of fiordilatte cheese, and Parmesan, season with a ladle of ragù, and make another layer of lasagna in the opposite direction, repeating the filling operation until the ingredients are exhausted. Finish with a layer of pasta well covered with ragù and Parmesan. Bake at medium heat (180°C) for 30-40 minutes and let it rest a little in the oven before serving.