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Nicolina’s Lasagna




Source of Recipe


RoccoDiSpirito.com


List of Ingredients




Serves 4

1 pound lasagna noodles
2 cups ricotta
Eggs
Sugar
3 cups Mamma’s Marinara (see below)
Mozzarella
Salt and freshly ground black pepper


Recipe



Cook the noodles in heavily salted boiling water, stirring constantly for the first 2 minutes. Drain them when they are still slightly undercooked because when the lasagna is baked, they will cook more.

In a bowl, combine the ricotta, eggs, and sugar.

Ladle a little marinara in the bottom of a glass casserole. Lay down 5 noodles, to cover the bottom of the casserole. Add a layer of the ricotta mixture. Repeat. Top with any remaining marinara and the mozzarella.


MAMA’S MARINARA
Serves 6

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tbsp olive oil
chili flakes to taste
2 28-ounce cans tomato puree, Red Pack brand if possible
1 28-ounce. can crushed tomatoes, Red Pack brand if possible
1 tbsp tomato paste, Red Pack brand if possible
1 tsp sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste

1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called “sweating” because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.

. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Season to taste with salt and chili flakes and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.