Lasagne di Carnevale from Naples is eaten during what festival?

Lasagne di Carnevale from Naples is eaten during Carnival. The name itself means “Carnival lasagna,” linking the dish to the festive season immediately before Lent, traditionally a period of lavish eating before meat and other rich foods were restricted.

The Neapolitan version is notably different from the lasagna most commonly associated with Bologna or Italian-American cooking. It is layered with Neapolitan ragù, local sausage, small fried meatballs, hard-boiled eggs, ricotta, and mozzarella. The result is a particularly rich celebratory dish rather than an everyday pasta bake.

Carnival is often confused with Easter because both are important Christian calendar periods, but they are distinct. Carnival comes before Lent, while Easter marks the end of Lent. In Naples, the abundance of meat and cheese in this lasagna fits Carnival’s traditional emphasis on indulgence before the austere Lenten season.

Regional lasagna traditions reflect Italy’s culinary diversity. Northern recipes commonly use béchamel and ragù alla bolognese, while Neapolitan lasagna favors ricotta, mozzarella, and a tomato-based ragù.