Lasagna di Carnevale
Our version of this classic Italian-American lasagna is just as satisfying as traditional Neapolitan versions—but quicker to assemble.
Why This Recipe Works
A combination of whole-milk mozzarella and Parmesan or Pecorino Romano kept our Lasagna de Carnevale recipe moist but not watery. For more even layering, we made mini meatballs, which we baked on a baking sheet in a hot oven, and then added straight to the sauce. To simplify our Lasagna de Carnevale’s sauce without sacrificing consistency, we simmered canned crushed tomatoes to our desired consistency. Finally, we used our cheese layer as the final topping to keep the lasagna from drying out as it cooked.
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