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lasagna with ricotta cheese filling
Lasagna with Ricotta Cheese Filling
Originated from: Abruzzo or Calabria
Occasion: Any time
Contributed by: Dorinda (nee Carosella) Cavanaugh

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For dough
4 eggs
Pinch of salt
1 tablespoon olive oil
Flour (about 4 cups)

For lasagna filling
1 pint ricotta
2 tablespoons sugar
1/2 cup parsley
2 tablespoons Parmesan
1 or 2 eggs
1/2 teaspoon cinnamon

Home-made tomato sauce


Make lasagna dough. Cut into panels. Boil in water. Drain....

Mix lasagna ingredients together; layer the mixture between lasagna panels, adding tomato sauce as needed.

Bake in a moderate oven.


Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication; it was originally titled "Cheese Filling for Lasagna." The egg dough recipe was given in a separate entry.... The photo was taken by Mary Melfi who tried out the recipe and found this vegetarian-style lasagna quite delicious.

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