lasagne
boston globe, 1957

1
 lb
 lasagne
 cook sub al dente in plenty of water
6
1
1/4
1/2
 ea
lb
c
c
 eggs, beaten golden
ricotta
chopped parsley
grated romano
 mix well



1
 lb
 mozzarella
 slice
4
 c
 homemade tomato sauce
  • use pan about 10 by 14 by 2 inches
  • start with a layer of tomato sauce; add layer of cooked lasagne; add layer of ricotta mixture, layer of mozzerella slices, and continue layering until all ingredients used up, hopefully ending with a layer of tomato sauce
  • cover and bake at 350 deg F for 20 min
  • uncover and bake an additional 20 min, or until eggs are done