Recipe: Lasagne from Dom DeLuise's Eat This It Will Make You Feel Better cookbook

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Lasagne
Source: Eat This It Will Make You Feel Better by Dom DeLuise

1 pound lasagne noodles
2 quarts Mamma's Marinara Sauce (recipe follows)or sauce of your choice
2 pounds ricotta cheesse
1 pound mozzarella cheese
1 cup grated Parmesan cheese

Cook lasagne noodles al dente. Drain.

Preheat oven to 325 degrees F.

Using a baking dish about 2 1/2 inches deep, cover bottom with sauce of your choice and line the dish with a layer of noodles. Dot with spoonfuls of ricotta, slices of mazzarella and some grated Parmesan cheese. Cover with sauce. Repeat with another layer of lasagne, sauce and cheese, until baking dish is almost filled.

Bake about 45 minutes. Cool 20 minutes before serving. Serve with additional sauce.

Servings: 8-10

Optional: You can add slices of cooked sausage or small meatballs to each layer.

Dom's Note: When you just don't have time to prepare this dish and you want it yesterday, do what I do: I simply start with a deep lasagne pan and all cold ingredients. Start with 1/2 cup sauce and use raw, uncooked lasagne noodles, one layer of ricotta, mozzarella, and grated cheese, then sauce...another layer of raw, uncooked lasagnes noodles at right angles to the first, and so on and so on. You finish with the sauce. Cover with foil very snug around the top, place in a 350 degree F. oven and bake for 1 1/2 hours. Let stand 20 minutes. This can be done ahead. It cuts beautifully and you can reheat and serve pieces in individual baking dishes with additional sauce.

(Dom's) Mamma's Marinara Sauce

4 Tablespoons olive oil
5 garlic cloves, minced
2 cans (28 oz. each) ready-cut peeled tomatoes or 5 pounds fresh tomatoes, peeled and sliced
1 (6 oz.) can tomato paste
4 Tablespoons sun-dried tomatoes, chopped (optional)
10 fresh basil leaves (if serving sauce on pasta)
pepper
grated cheese

In a deep 10-inch frying pan, heat the olive oil and gently saute' the garlic. Add tomatoes, tomato paste and sun-dried tomatoes, if you are using these. Put on medium heat for 20 to 30 minutes, stirring occasionally.

For serving on pasta: Tear basil leaves into small pieces and sprinkle on top after adding to pasta. Add pepper and grated cheese to taste.

This sauce is fabulous with fish, scallops, shrimp, or broiled chidken, etc.

Alternative: Add 1 medium onion, finely chopped and saute' the onion with the garlic until limp.
Each step makes a different sauce that is delicious, fresh and unique!

Note: If fresh tomatoes are used, put them in a pot of boiling water for about 10 seconds until the skin can be easily peeled off. Discard skin. Cut tomatoes into pieces and add to frying-pan mixture. Add the tomato paste and sun-dried tomatoes. Makes about 2 quarts of sauce.