4 cups sugo from braising a large piece of meat like a rolled pork shoulder
1 pound fresh lasagna noodles — parboiled, drained and laid on kitchen towels
2 pounds ricotta cheese
1 pound small meatballs, cooked — OR 1 lb. sweet sausages with or without fennel, cooked and cut into 1/2″ pieces
2 cups sliced mushrooms — sauted (optional)
4 hard-boiled eggs — sliced (optional)
1 pound fresh mozzarella — sliced
cup grated Parmesan cheese
unsalted butter — cut into bits, at room temp
Rolled Pork Shoulder from Calabria
How to make the Sagna chine:
Preheat the oven to 350. Butter a 9 x 12 x 3″ OR a 10 x 13 x 3″ baking dish.
Spread a layer of sugo on the bottom of the prepared dish. Add a layer of 1/5 of the noodles, overlapping them slightly, then top with 1/4 each of the ricotta, the meatballs, or sausage, the peas, the mushrooms, or the eggs (if using), the mozzarella, and Parmesan. Repeat the layers, beginning with noodles until all the ingredients are used and ending with a layer of noodles. Dot the top with the butter.
Bake till heated through and bubbling at the edges, about 1 hour. Remove from the oven and let rest for 10 minutes, then cut into squares to serve.
“More elaborate than the basic lasagna of the sugo and besciamella, and served on holidays and for special events, this is the baroque lasagna of the Italian south, prevalent in Campania where it is called Sagna chiena; in Calabria where it is known as Sagna chine and in Basilicata.”
“In this festive dish, meatballs, or cooked sausage, pieces of salami, cooked peas, artichokes or mushrooms, and sometimes hard-boiled eggs are added along with ricotta, mozzarella, and Parmesan.”
“In Naples, one pound of ziti or maccheroni, parboiled, rinsed, and tossed with olive oil is used in place of the flat noodles. The pasta is tossed with some of the sugo and arranged in two or three layers. It alternates with the meatballs and cheese.”
Regional recipe from Calabria, Basilicata