Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 20 minutes
- 14 ounces (350 g) lasagna
- 2/3 pound (300 g) luganega-type sausage (the kind that is extruded in a long rope, without twists to form links) -- you'll want mild Italian
- 2/3 pound (300 g) mozzarella
- 1/2 pound 9220 g) fresh ricotta
- 5 eggs
- 1 2/3 pounds (750 g) ripe plum tomatoes (canned will work if need be)
- A clove of garlic
- A small bunch of basil
- 1 cup (50 g) freshly grated Parmigiano or Grana Padano
- http://italianfood.about.com/library/weekly/aa071999.htm Olive oil
- Unsalted butter
- Salt and pepper to taste
Dice the mozzarella and drain the pieces in a colander for 10-15 minutes.
Hard-boil four of the eggs; when they are done run them under cold water, peel them, and slice them finely.
Peel away the sausage casing, cut the sausage into thin rounds, and sauté them in 2 tablespoons of olive oil in a skillet.
While you are doing all of this, heat pasta water, salt it, and add a couple of tablespoons of oil to the pot. Cook the lasagna sheets until they reach the al dente stage, then drain them, run them under cold water, and lay them on a clean kitchen towel.
Beat the remaining egg and stir into it 4 tablespoons of grated cheese.
Preheat your oven to 400 F (200 C).
Butter an ovenproof serving dish proportionate to the ingredients. Begin alternating layers of lasagna with layers of tomato, diced mozzarella, crumbled ricotta, sausages, sliced hard-boiled egg, bits of sausage, and the egg and cheese mixture until all is used up, seasoning to taste with salt and pepper. Finish with the remaining grated cheese, and bake the lasagne for 30-35 minutes.
Yield: 4 servings Neapolitan Lasagna with Sausages
A wine? Red, and I might go with an Aglianico from the Taburno region or the Sannio area.