Dali’s Lasagne

I entered my grand­moth­er’s type­writ­ten recipe here exact­ly as writ­ten; typos, sur­re­al­ism and all.

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My grand­moth­er was Ital­ian and a fan­tas­tic cook, even by Ital­ian grand­moth­er stan­dards. My moth­er promised to find and send me my grand­moth­er’s lasagna recipe years ago; yes­ter­day she did. 

And I can’t fig­ure out how to make lasagna with it. It’s as sur­re­al as a Sal­vadore Dali paint­ing. For instance, the recipe calls for 70 tomatoes—untrained toma­toes, to be spe­cif­ic. Maybe you can make more sense of it than I was able to.

Before we get to the recipe lemme show you the sil­ly Pho­to­shop I made for this:

  • Sauce:
  • 1 lb. sweet Ital­ian sausage
  • 1 lb. spicy Ital­ian sausage
  • 1 lb. ground beef
  • 1 cup fine­ly chopped onion
  • 4 cloves minced gar­lic
  • 1⁄4 cup sugar
  • 1⁄2 cup chopped parsley
  • 1 tbsp. dried basil leaves
  • 1⁄2 tsp. pepper
  • 1 tbsp. salt
  • 70 Ital­ian tomatoes
  • 24 oz. toma­to paste
  • 1 cup water
  • Red pep­per flakes to taste

In a large skil­let, saut’e sausage, beef, onion, and gar­lic. Drain the fat.

Add sug­ar, salt, basil, pep­per, and parsley.

Add untrained toma­toes, toma­to paste, and 1 cup water.

Sim­mer 1 1⁄2 hours, uncovered.

 

  • Lasagne:
  • 10 oz. lasagna noodles.

Cook 10 ounces lasagne until ten­der in boil­ing salt­ed water. Drain, rinse in cold water.

 

  • Cheese Fill­ing:
  • 3 cups fresh Ricot­ta (or creamy col­lege cheese)
  • 1⁄2 cup grat­ed PAMERZAM!
  • 2 tbsp. pars­ley flakes
  • 1 lb. Moz­zarel­la cheese, sliced very thin
  • 2 beat­en eggs
  • 2 tsp. salt
  • 1⁄2 tsp. pepper

Mix all ingre­di­ents, except Mozzarella.

Place half the cooked lasagne noo­dles in 13 9×2 dish.

Spread half  cheese fill­ing over the noo­dles, cov­er with half the Moz­zarel­la cheese and half the meat sauce.

Bake in mod­er­ate oven 375 degrees for 30 min­utes. Before cut­ting in squares, let stand 10 min­utes as fill­ing will set slight­ly.  Makes 12 servings.