This is a actually a simple dish, but it takes a few minutes to assemble.
Start with a good tomato sauce, we use a meat sauce made with beef or meatballs, sausage and roast pork cooked in tomato/ tomato puree as I've described elsewhere.
This holiday I made three pounds of lasagna, with three pounds of ricotta, a pound and a half of mozzarella and probably 4 sixteen ounce cans/jars of tomato. I don't bother with tomato paste as the puree is really fine for the job. (Tomato paste is really just condensed and preserved tomato puree to reconstitute when making sauce).
In addition to sauce you'll need: Pasta, Ricotta cheese, Eggs (one per pound of ricotta), grated Romano or parmigiano cheese, salt, pepper, dash of nutmeg, shredded mozzarella. Combine ricotta, eggs, grated cheese, seasoning. Cook pasta. Layer sauce, pasta, ricotta mixture, mozzarella, sauce, pasta, etc. Top the last layer of pasta with sauce, mozzarella and parmigiano. Cover with foil and bake at 350. Lasagna ALWAYS takes longer to heat through than it should.
|Note the Ricotta in a tin - the way it used to be sold|
before plastic containers
Dessert was Mom's Sour Cream Coffee Cake