Lasagna Napoletana




45 min.



Suitable for:



1 pack of Silva lasagna sheets with eggs.

For the Béchamel sauce:

50 g Butter
250 g Cream (milk)
50 g flour

For the Neapolitan sauce:

2 onions
5-6 cloves of garlic
60 ml. olive oil
300 g minced meat
100 g of bacon
1 hour white wine
1 kg of chopped tomatoes

How to prepare

Bechamel sauce:

In 50g. butter fry until golden flour.

Pour 250g. water and 250g. cream (milk) and cook for 10 minutes. Add 60 g of grated Parmesan cheese and stir.

Neapolitan sauce:

Fry 2 onions and 5-6 cloves of garlic, 100g. bacon in 60 ml. oil. Add 1 tsp. white wine, 300g minced meat / and stir for 5-6 minutes. Mix with 1 kg. chopped tomatoes, 1 tbsp. spoon of red pepper, basil, parsley, thyme, black pepper, salt and a pinch of sugar. Add 200ml. warm water and thicken the sauce over low heat.


A layer of Silva lasagna crusts is placed in a greased pan. Drizzle with bechamel and then with Neapolitan sauce.

Then arrange another row of lasagna crusts and spread again with bechamel and sauce.

Arrange the last row of lasagna crusts on top and pour over béchamel and grated parmesan (yellow cheese)



Bake at a temperature of 220-250 * C for about 30 minutes.

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