Maria (Ignico) Gugliotta, Bella, Potenza
This recipe is very similar to the ravioli with sweet Ricotta, because we start off with flat pasta sheets. Back in Italy 50-60 years ago, lasagna was cooked differently; ovens were often not available on farms. The lasagna in this case, as in many other cooking situations, was baked in a casserole with a lid, then placed in a fireplace with hot coals on the bottom and on top. —Tony
(Yield: 6 servings)
1 pound lasagna noodles
extra-virgin olive oil
2 pounds Ricotta cheese
¼ cup finely chopped mint
sugar (to taste)
6 cups tomato sauce
Parmigiano cheese
1. Prepare pasta dough and make lasagna egg noodles as per instructions on pages 306-7 (or use store-bought noodles).
2.Bring pot of salted water to boil and cook lasagna noodles for 3 minutes, until they have softened. Drain and run under cold water to stop cooking process. Once noodles have cooled, add to bowl with a little olive oil, so they will not stick together, and toss gently.
3.In large bowl, add Ricotta and chopped mint. Start with half a cup of sugar and mix. Check for sweetness and continue adding sugar until it is to your liking.
4.Grease 9x13 oven dish and spread layer of tomato sauce over bottom. Add layer of noodles; spread some of Ricotta and ladle of sauce. Continue building layers until all ingredients have been used. Finish with layer of tomato sauce and good sprinkle of Parmigiano cheese.
5.Cover with aluminum foil and cook in oven preheated to 350°F for 1 hour.
Remove foil for last half-hour of cooking and serve hot.