Naples lasagne 😋

Lasagne in Naples (Italian: Lasagne Alla Napoletana) is a richer, south version of the classic lasagn, which is different from the Bologna version. The most important differences in sauce and added ingredients are.
The main features of Lasagne in Naples:

Ragu Napoletano: Compared to the Bologna rag, the Naples rag is made much longer, often fluttering for hours on low heat. It can also contain larger pieces of meat (eg beef, pork ribs), which may be served separately at the end of the cooking. The taste of tomatoes is more pronounced and is often flavored with wine.
Ricotta: Ricotta is often used in Lasagné in Naples next to or instead of the Besciamella. Ricotta gives the lasagn a softer, creamier texture and a milder taste.

Meatballs (Polpette): Small, fried or cooked meatballs can also be placed between the layers.
Mozzarella: The classic mozzarella is essential, which melts nicely while baking and gives a soft, stunning texture.
Eggs: Some recipes also contain boiled eggs between the layers.
Ingredients (approximate quantities):

500 g lasagne pasta (fresh or dried)
About 1-1.5 kg ragu napoletano (recipe below)
500 g of ricotta cheese
300-400 g of mozzarella cheese (preferably buffalo mosalalla), cut into slices
100 g grated parmesan cheese
2-3 boiled eggs (cut into slices)-optional
Small meatballs (about 15-20 pcs)-optional
Besciamella sauce (approx. 500 ml) – optional
Ragu Napoletano Recipe (Simplified Version):

1 kg of beef (eg shoulder blade or grass) in one
500 g of pork -sided or -bord
1 large onion, chopped
2-3 cloves of garlic, chopped
1 bottle (700 g) passed tomatoes
1 box (400 g) peeled, chopped tomatoes
1 glass of red wine
Olive oil
Salt and pepper
Fresh basil
Preparation (ragu):