What egg preparation is layered into Naples’s lasagne di Carnevale?

Hard-boiled eggs are layered into Naples’s lasagne di Carnevale.

The Neapolitan Carnival lasagne is a rich baked pasta dish built from layers of pasta, Neapolitan ragù, ricotta and mozzarella. Alongside the cheeses, it traditionally includes hard-boiled eggs, local sausage and small fried meatballs, making it notably different from the béchamel-heavy lasagne associated with Bologna and Emilia-Romagna.

The eggs are cooked before assembly and added in pieces or slices so they remain distinct within the layers. Their inclusion reflects the celebratory, abundant character of Carnival food, when elaborate meat dishes were especially associated with feasting.

The name can cause confusion because “lasagne di Carnevale” is a regional style rather than a universal lasagne recipe. Eggs are not a standard ingredient in every Italian lasagna, and they should not be confused with scrambled or fried egg fillings. In Naples, they belong to this particular festive combination of pasta, meat, cheese and sauce.