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1. Friselle (Little Pepper Nuggets)

2. Holiday Lasagna

3. Holiday Marinara Sauce

4. Easter Sweet Bread

Book Description

Claire Criscuolo's latest cookbook contains the personal favorite recipes from her Italian grandmother for colorful, authentic meals. All recipes are vegetarian, and for classic Southern Italian dishes which require meat products, Criscuolo provides suggestions for alternatives. With chapters on appetizers, side dishes, pastas, entrees and desserts, Claire's Italian Feast evokes the fresh, abundant flavors of Italy with dishes like

... (more)

Claire's Italian Feast: 165 Vegetarian Recipes from Nonna's Kitchen

Authors: Claire Criscuolo

Date: October 1998

ISBN: 0452278813

Publisher: Plume Books

Paperback

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Every holiday for as far back as I can remember has included this special lasagna made with tiny meatballs (meatless balls today), sliced hard-cooked eggs, ricotta, mozzarella and Parmigiano-Reggiano cheeses, and a smooth marinara sauce, encased in layers of lasagna noodles. Together, my mom and I rolled what seemed like hundreds of marble-size meatballs while sitting at the kitchen table, just laughing and talking. Note: I use Gimme Lean beef flavor in this recipe.

Serves 8

• Meatless Balls

• 1 (14-ounce) package meatless ground "beef"

• 1/2 cup plain dry bread crumbs

• 3 tablespoons finely chopped flat-leaf parsley

• 1 large clove garlic, finely chopped

• 2 eggs

• Salt and pepper to taste

• Ricotta Filling

• 1 pound ricotta cheese

• 2 eggs

• 1/4 cup grated Parmigiano-Reggiano cheese

• 4 ounces shredded mozzarella cheese

• 3 tablespoons finely chopped flat-leaf parsley

• Salt and pepper to taste

• For the Assembly:

• 1 pound lasagna noodles

• 5 cups Holiday Marinara Sauce

• 2 hard-cooked eggs, sliced

• 4 ounces mozzarella cheese, shredded

1. Preheat the oven to 350 degrees F. Spray a cookie sheet with olive oil cooking spray. Place all the ingredients for the meatless balls in a bowl. Mix well with your hands or a spoon. Using about 1 teaspoonful at a time, roll the mixture into about 45 little balls. Arrange them on the prepared cookie sheet. Bake for 20 minutes, Or until the "meatballs" are just firm to the touch. Remove from the oven, but leave the oven on to bake the lasagna.

2. Cook the lasagna noodles according to package directions. Meanwhile, place all the ricotta filling ingredients in a bowl and mix well.

3. To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of' a 13 X 9-inch baking pan. Place a single layer of lasagna noodles in the pan, overlapping slightly. Spread one-third of the ricotta filling over the noodles. Scatter one-third of the "meatballs" evenly over the ricotta. Scatter one-third of the sliced hard-cooked eggs and one-third of the remaining mozzarella over the top. Spoon a thin layer of marinara sauce over the top.

4. Repeat the layers, but this time arrange the lasagna noodles in the crosswise direction from the first layer (this will make serving easier), trimming as necessary. Add a third layer, using the remaining ricotta filling, "meatballs," mozzarella cheese, and hard-cooked eggs. Finish with a layer of lasagna noodles and spread marinara sauce on top.

5. This dish can be prepared 1 day in advance. Cover with plastic wrap (not foil, because the acid from the marinara sauce can cause little bits of foil to get into the sauce) and refrigerate. When ready to bake, remove the plastic wrap. Bake for 45 minutes. Let stand about 15 minutes before serving.

More From This Book:

1. Friselle (Little Pepper Nuggets)

2. Holiday Lasagna

3. Holiday Marinara Sauce

4. Easter Sweet Bread

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