Read this book right after dinner. That is the very closest a cat should ever get to your lasagnea.
The dictionary says lasagne and lasagna are interchangeable, but other sources say lasagna means either one noodle or the dish lasagna, and lasagne means more than one noodle.
So to avoid the controversy, I’m gonna combine both names and call it “lasagnea.” That should keep everyone happy, right?
Oh, and there were a couple of typos in the old paper recipe I had for this. Enjoy ’em, but don’t try to follow them!
- The Pasta!
- 10 oz. Lasagnea noodles
- The Cheese Filling!
- 3 cups Ricotta cheese
- 1⁄2 cup grated PAMERZAM!
- 2 tbsp. parsley
- 2 eggs, beaten
- 2 tsp. salt
- 1⁄2 tsp. pepper
- 1 lb. Mozzarella, sliced thin or shredded
- The Meat Sauce!
- Italian Meat Sauce
Cook lasagne noodles al dente in a large pot of salted water.
Preheat oven to 375°.
Mix all other ingredients except Mozzarella cheese.
Lightly coat the bottom of a 9×2×2 glass baking dish with nonstick spray (pretty sure that should be a 9×13×2 dish, unless you want a long skinny lasagna).
Ladle a little of the Meat Sauce and spread it on the bottom of the dish.
Place half the cooked lasagnea noodles in the dish.
Spread half the cheese filling over the noodles; cover with half the Mozzarella cheese and half the meat sauce.
Repeat layers, ending with the Mozzarella on top.
Bake in a moderate oven (not a liberal oven or a conservative oven!) for about 30 minutes. To check for doneness, cook until you see bubbling around the edges, then touch the middle. If it’s hot there too, it’s done.
Cover loosely with foil and let it rest for at least 10 minutes. If you rush through this part the lasagnea won’t set properly and it will be runny.
Serves 6, one of whom should not be a cat.
Yes. It’s a real book.