Guseppina (Testa) Fiorito, Napoli
(Yield: 4 servings)
1 pound lasagna noodles
5 cups tomato sauce (see page 308)
1 pound Ricotta cheese (broken into pieces)
30 small meatballs (see page 270)
1 pound shredded Mozzarella cheese
2 cups grated Parmigiano-Reggiano cheese
1. In pot of salted boiling water, add lasagna noodles and cook for approx. 5 minutes. Drain and run under cold water to stop cooking process. Put in bowl with a little olive oil so noodles do not stick together. Set aside.
2.Using 9x13 oven pan spread layer of sauce evenly, covering entire bottom of pan.
3.Add layer of lasagna noodles, Ricotta cheese, meatballs, Mozzarella cheese, sprinkle Parmigiano cheese and another ladle of sauce.
4.Continue layering until pan is filled. Finish top layer with cheeses and tomato sauce and a last sprinkle of Parmigiano- Reggiano.
5.Cook in oven preheated to 350°F for approx. 1 hour.
6.Remove and allow to sit for 5 minutes.
Serve immediately.
One option to meatballs is to use about 1 pound pre-browned ground beef. If you prefer to make a vegetarian lasagna, use shredded zucchini or your choice of another vegetable in its place.