"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for PASTA ~ LASAGNA, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 18, 2008


2 lbs. hot Italian sausage
2 T. olive oil
1 onion, chopped
2 garlic toes, minced
28 oz. crushed tomatoes
30 oz. tomato sauce
2 bay leaves
1/2 tsp. sweet basil
1/2 tsp. oregano
1/2 c. red wine

2 lbs. ricotta cheese
4 eggs, beaten

1 lb. mozzarella, shredded
1 lb. Provolone, grated
1 c. Romano cheese, grated

1 lb. non-boil lasagna noodles
1 tsp. salt and pepper to taste

To Make Sauce And FIlling: Brown meat and onion in olive oil. Add tomatoes, tomatoes sauce, spices, salt, pepper, garlic and wine. Simmer until ready to use. For filling, beat eggs by hand and stir in ricotta. Set aside.

To Assemble: Lightly oil the bottom of the pan. Cover bottom with thin layer of sauce. Alternate layers in this order: dried noodles, ricotta, mozzarella, Provolone, Romano, and sauce. Repeat 2 more times ending with sauce on top layer of noodles. Cover with foil. May freeze or refrigerate at this point. Bring pan to room temperature before baking. Bake at 350 for 1 1/2 hours.




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