Catholic Recipe: Lasagne
Since St. Lawrence's Day is celebrated all over Italy, this is a typical dish found in most homes and restaurants.
DIRECTIONS
Brown the various meats in the oil, together with the onion, garlic, and parsley. Add the tomato paste (use the kind with basil in it), the tomatoes, and the water, season to taste with salt and pepper, and simmer from one and a half to two hours.
Immerse your lasagne, one piece at a time (to prevent sticking), in a large amount of salted, boiling water and cook for twenty minutes or until tender. Arrange a layer of lasagne in a baking dish, then sauce, then some Mozzarella, then some ricotta; continue this process until all the lasagne is used, ending up with ricotta on top. Sprinkle with grated Romano (or Parmesan) and bake in a 375° F. oven for about twenty minutes.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
