cw (06/27/82)
Lasagna
Ingredients
2-3 quarts tomato sauce
2 lbs mozzarella
2 lbs riccotta
1/4-1/2 lb grated Parmesan (fresh!)
1 lb spicy Italian sausage
1 large onion
15 oz lasagna noodles
2 Tbl olive oil or melted butter
Method
Put the riccotta cheese out to come to room temperature.
Slice the mozzarella into thin slices. Take the casings off
the sausage, crumble it, and saute it. When sausage is
cooked, remove meat, drain grease, and saute the onion
(sliced into thin half rings) in the meat drippings until
the onion is transparent. Boil one 15 oz package lasagna
noodles, wash in cold water, drain, and cool as directed on
noodle package.
Lightly brush an 11" by 17" baking pan with the olive oil or
butter. Layer twice these ingredients in order: noodles,
meat, onions, riccotta, mozzarella, and sauce. Top with a
final layer of noodles, mozzarella, sauce, and Parmesan.
You may use Parmesan inside if you desire. The riccotta
will probably not spread easily; spoon-sized dollops are all
right. Cover the pan with foil and bake for about one hour
at 350o until heated through (better too long than too short
a baking time). Top may be browned by removing foil near
end. If liquid appears around edges, spoon off.
Notes
With red wine and green salad, serves the Italian army
generously.