Lasagne - Ed Giobbi



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  sweet Italian sausage
  1              pound  ground beef
                        Salt and freshly ground pepper
     1/2         pound  mushrooms -- chopped
  1                     garlic clove -- minced
  6               cups  Marinara Sauce
  3        tablespoons  butter
  3        tablespoons  flour
  1                cup  milk
  1 1/4           cups  heavy cream
     1/4      teaspoon  nutmeg
  10            pieces  lasagne
     1/2         pound  mozzarella -- cubed
     1/2           cup  freshly grate Parmesan
  6        tablespoons  melted butter
  1             recipe  Ricotta Cheese

Cook sausage until done, remove.  Brown beef with salt and pepper in a little fat.  Add mushrooms, 
garlic, cook stirring.  Skin sausages.  Slice and add to meat.  Add marinara sauce.  Partly cover, 
cook 45 minutes.  

Make roux with butter and flour.  Add milk, whisking rapidly.  When thickened, add cream, salt, 
pepper and nutmeg.  Add to meat. 

Oven @375°F.  Cook lasagne until al dente.  Drain.  

Spoon sauce over bottom of a 9x13 dish, add layer of lasagne, Ricotta Cheese sauce and mozzarella.   
Sprinkle with Parmesan.  Spoon 2 tablespoons butter over top. Continue with layers.  

Bake 45 minutes. 


	


	Ricotta Cheese


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ricotta cheese
  3                     eggs
  1                cup  grated Parmesan
  2        tablespoons  chopped parsley
                        Salt and  freshly ground pepper

Blend ricotta, eggs, cheese and parsley.  Add salt and pepper to taste. Follow recipe for lasagne 
but include layers of Ricotta between pasta layers.


                      



        Marinara Sauce


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  olive oil
  4               cups  or about
  2             pounds  onion -- coarsely chopped
  2              small  carrots -- sliced into thin rounds
  4             cloves  garlic minced
  8               cups  or about
  6             pounds  plum tomatoes
                        Salt and  freshly ground pepper
     1/4         pound  butter
  2          teaspoons  oregano
  2          teaspoons  basil

Heat oil in skillet, add onion, carrot and garlic.  Cook, stirring until vegetables are golden.  
Put tomatoes thru sieve, pushing pulp thru with wooden spoon.  Discard seeds.  Add to vegetables 
with salt and pepper to taste. Partly cover and simmer 15 minutes.  Process sauce until smooth, 
return to skillet and add remaining ingredients.  Partly cover and simmer 30 to 45 minutes.

Yields 6 to 8 cups for single recipe quantities.

Source:
  "NY Times 1970"