Baked Lasagna


3 pounds ripe tomatoes, chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
1 tablespoon chopped parsley
3 tablespoons tomato purée
1 large onion, peeled and chopped
3 stalks celery, chopped


Put all the ingredients into a large cooking pot. Cover and simmer for about 1 hour. Pass through a sieve; return to the pot, and season to your satisfaction. Continue to simmer until sauce has thickened. Just before using this sauce, stir in 2 tablespoons of olive oil and 2 tablespoons of butter.

3/4 to 1 pound lasagna noodles
1/2 pound mozzarella cheese
1/4 pound Italian sausage or
ground beef, coarsely chopped
2 hardboiled eggs, chopped
1 cup grated Parmesan cheese
1 cup ricotta or cottage cheese

Brown sausage or beef, then drain.

Boil lasagna noodles. Drain and put a layer in a well-buttered casserole dish. Add a layer of mozzarella cheese, then a layer of sausage or beef and a thin layer of hardboiled egg. Sprinkle with grated Parmesan and ricotta or cottage cheese. Moisten cheese with some of tomato sauce. Continue in layers, finishing with a good thick layer of grated Parmesan. Dot with butter and bake at 350 degrees F for about 30 minutes.

Serve with warm roll of garlic bread.

Stuffed Pasta Bake


12 jumbo shells, cooked and drained
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
2 tbsp. seasoned dry bread crumbs
1 garlic, minced
1 tsp. parsley flakes
1 (15 oz.) jar spaghetti sauce
1 c. Mozzarella cheese


Combine ricotta, 1/4 cup bread crumbs, garlic and parsley. Mix well, spread 1 cup of sauce onto 6×10 inch baking dish. Fill each shell with approximately 2 tablespoons cheese mixture, place shells. Sprinkle with Mozzarella cheese. Cover. Bake at 350 degrees for 30-35 minutes. Serves 4-6.

Baked Lasagna With Asparagus And Pesto


1 Pound asparagus, medium-sized
1 Recipe basic pasta
rolled to thinnest setting — on pasta machine 2 Cups salsa balsamella
1 Cup pesto sauce
1 Cup grated pecorino sardo
1/2 Cup bread crumbs
To Make Pesto Sauce: 3 Tablespoons pine nuts
2 Cups fresh basil leaves, picolo fino
1 Clove garlic
1 Pinch sea salt
1/4 Cup freshly grated parmigiano
3 Tablespoons freshly grated pecorino
5 Ounces Ligurian extra virgin olive oil


In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil.

To Prepare Baked Lasagna Dish:

Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt. Set up ice bath next to boiling water.

Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside.

Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside.

In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately.