I made an adaptation of a Neapolitan Lasagna di Carnevale for Fat Tue.
I included the Italian sausage, pork ribs, ricotta, pecorino, Parm and fresh basil.
I left out the mini meatballs, salami and hard boiled eggs.
I will make it again.
This is closest recipe to what I made. I liked adding the fresh basil leaves to the layers.
I used oven ready egg pasta lasagna noodles from Farm Boy. They worked out great.
Cherry ple for the DCs.
I have never heard of lasagne di carnevale but your version looks delicious! Do you layer the meats or mix them together? And how do you serve the ribs? I imagine it would be awkward cutting into a piece of lasagne containing bone-in meat…
Goodness! I am full from too much dinner, and I still want to bite into the screen!
I love the clear RI clam chowder! With red wine, beans, and kale, even better!
I had a gochujang salmon bowl with broccoli and quinoa+rice blend.
First time with this prep, and so delicious, it will be repeated.
In the more traditional version, the sauce that’s used is made of a tomato sauce that’s had Italian sausage and ribs simmering in for hours. The ribs and sausages are taken out, to be served later or as a second course. The sauce also contains red wine, celery and onions, sometimes carrots.
When the traditional Neapolitan lasagna is layered, there’s a lasagna noodle layer, then a ricotta egg layer, then a lasagna noodle layer then some sauce, then mini meatballs that have already been fried, which are made of veal and beef, or veal, pork and beef. Sliced hard boiled egg, sliced salami is optional…
Pecorino romano shaken on-top, then more sauce, another noodle layer, more sauce and mozzarella. Some recipes use provolone or other firm cheeses. I added Parmesan on top and more shredded mozzarella.
The ribs and sausages don’t seem to go into the actual traditional lasagna di Carnevale. Not that I have ever ordered one, I have only read about them online.
I was only making a nine inch square. I don’t use a dishwasher and I didn’t want to deal with boiling lasagna noodles or frying meatballs.
I sliced the sausage that was fully cooked, and used those slices instead of meatballs in the middle layer.
More on Neapolitan ragù.
This is what my first helping looked like.
Each square of lasagna had one or 2 slices of Italian sausage in the middle layer. It was less heavy on meat than a standard Canadian lasagna. But I did leave out the little meatballs and salami.
Tonight I made buttertart’s pot-stuck tofu, Fuchsia Dunlop’s butternut squash with spicy black bean sauce, Xinjiang cumin Brussels sprouts, and steamed baby bok choy with oyster sauce with brown rice.
Looks and sounds delicious!! But you made four different full-blown recipes???
Annual Mardi Gras jambalaya with chicken and shrimp. And of course, tonight’s cocktail was a Sazerac.
And remember friends, this Lenten season, if you give up something you really like, you’ll make the rest of us miserable too.
Looks delicious — and nice to see you here again!
Hahahahahaha
Welcome back, you’ve been missed.
It’s Mardi Gras. I didn’t know until too late. That’s what happens when you don’t listen to the news. I would of made a gumbo or something.
So dinner was roasted pork tenderloin with cranberry sauce sauce. Roasted carrots and garlic with a butter, maple syrup glaze. Spinach salad with sweet onion, fennel, cara cara orange, pistachios, honey mustard dressing, orange zest and fennel fronds. There was a small martini rocks.
Yesterday, Sunshine brought home 3 green peppers she found in a clearance bag at our local grocery store (99 cents). I asked her what she wanted me to do with them, one word “PIZZA”!!
So I made up some pizza dough (thanks, Adam Ragusea) and let it bulk rise overnight. I was able to salvage about 95% of the green peppers and put them all on Sunshine’s pizza. She was very happy!!
Thank you.
I wish I could add “…and better than ever!” but that is decidedly not the case.
But back, yes, we’ll go with that. 
I know.
The Krap mac & cheese was a favorite and Cup of Soup had a short run with a mac version. Those hot water immersion doohickies sure were worked to death!
Ground Beef and Cheese Enchiladas - corn tortillas are filled with a mix of ground beef, Monterey Jack cheese, onions, garlic, cilantro, cumin, coriander and some of the sauce. The sauce is made by pureeing rehydrated ancho chilies, chipotle in adobo, onions, garlic, tomato paste and cumin in beef broth. Baked in the oven covered with more of the red sauce and cheese and finished with scallions and cilantro
Thanks. I had time yesterday afternoon to prep it all. And I’m a crazy person.
