Ingredients
For sauce
1 medium sized tin tomatoes
4 tablespoons hot water
1 clove garlic, crushed
Salt and pepper to taste
6 tablespoons grated Parmesan
1 tablespoon tomato paste
2 tablespoons olive oil
1 stick celery, cut small
1/2 lb. sausages
For layering
3/4 lb. cottage cheese*
1/2 lb. Bel Paese
For pasta**
1/2 lb. home-made lasagna or green bought noodles
*In the author's cookbook introduction she notes that cottage cheese should only be used when ricotta is not available.
**For a recipe for home-made lasagna dough and/or green noodles see entry entitled "Home-made Pasta Dough" and "lasagne verdi"
Directions
"Heat olive oil in heavy pan and brown garlic for about 3 minutes; blend the tomato paste with hot water, and add to garlic, together with diced celery and tomatoes; after about 3 minutes, lower heat and allow to simmer for one hour. Season with pepper and salt.
Fry sausage in separate pan until brown, and cut into small pieces.
Boil lasagna or noodles in boiling salted water as previously directed. Drain.
Into a greased casserole place alternate layers of lasgne, tomato sauce, Parmesan, more sauce, Bel Paese, sausage and more sauce, finishing with a layer of sauce topped with grated cheese. Bake in moderate oven 20 minutes. When serving hand at the same time balance of tomato sauce and grated Parmesan.
Notes
This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Of all the six Italian cookbook authors on www.archive.org's current [2010] list Daly is the only one who includes a lasagna recipe. In fact, she includes more than one. A major feat. Photo and notes: Mary Melfi. |
