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X Italian Pasta Dishes
Lasagna with Red Sauce
Originated from: Molise, Italy
Occasion: Special events
Contributed by: Mary Melfi (her mother's recipe).

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For sauce:
Home-made tomato sauce with bite-sized meatballs

For pasta noodles:
Lasagna noodles made with egg pasta [See recipe, "Pasta all Uova" )

For cooking lasagna noodles

A large pot of boiling water
1 to 2 tablespoons of salt

For layering of lasagna dish

3 to 4 cups mozzarella cheese, diced
1 to 2 cups grated Parmesan cheese


For the lasagna:

Cook the lasagna noodles in a large pot of boiling water.

Drain the lasagna noodles.

Cover the bottom of a large baking pan or casserole dish (about 14 inches long and 9 inches wide) with about 1/2 cup of broth.

Add a layer of cooked lasagna noodles.

Add a bit of diced mozzarella, some Parmesan. Add some broth.

Repeat with another of lasagna noodles, mozzarella, Parmesan, broth etc.

Keep doing it until you reach the top of the baking pan. The deeper the pan, the more layers one should have, and the more layers one has, the better the lasagna will taste.

Reserve some chicken broth as it will be needed to add to the individual lasagna dishes when it is served.

Bake the layered lasagna noodles in a 350 degree oven for about 35 to 40 minutes.

Cut the baked lasagna into small portions and place them in individual pasta dishes, adding some of the reserved broth to each dish. Top with freshly-grated Parmesan cheese.

Serve warm.


Photo: Mary Melfi.

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