Today marks the first day of Carnevale in Italy, the two week famous celebration before Ash Wednesday (March 9th) and the season of Lent. For this occasion I am re-posting the classic lasagna recipe for this event: La Grande Lasagna di Carnevale. I am re-posting it from it’s original post date of: January 30, 2010. Rather than re-post all of the numerous steps (yes, this lasagna takes all afternoon to prepare), I’m going to simply give you the link (click here for Lasagna di Carnavale) to go to for the full recipe, procedure, and photos.
This is one of the most traditional recipes prepared for the Italian Carnevale celebration. Now, I do have my own lasagna recipe that my family cherishes . . . and there are numerous types of lasagna recipes in cookbooks and online. Yet after reading several recipes that I found in my cookbooks for this Lasagna di Carnavale, I still made several of my own personal adjustments to the recipe.
Yes, it may take almost an entire afternoon to make this lasagna recipe, but it is totally worth the time and effort. The recipe is quite extra-ordinary from my own lasagna recipe with Bolognese sauce because it has the following extras in the recipe that take this lasagna over the top:
- meatballs with prosciutto are added
- each layer has chopped prosciutto and Genoa salami included
- the Bolognese sauce has red wine included
Each of these additions contributes to a very intense marriage of flavors. The added strong flavors really take it to the WOW factor level. I just cannot describe how delicious this lasagna is!
So if you’ve got the time, go for it! This lasagna certainly lives up to its name of “La Grande”!
The bubbling cheese on top that invites everyone to dig in!
This recipe’s uniqueness comes from the inclusion of meatballs and chopped prosciutto and salami into the layering of the lasagna dish. Quite decadent!
Layering the chopped prosciutto and salami on top of the first layer of noodles, sauce, cheeses and meatballs.