Ottaviana's Lasagne





                                      1 box of Lasagne
                             (you can use the no boil, or the regular
                          it doesn't really matter. I prefer the no boil type.)
                                   1-2lb container of Ricotto
                                           2 eggs
                                      2 tbs. fresh Parsley
                                 3 cups of shredded Mozorella
                                ¼ of a cup of Pecorino Romano
                                     (or just plain Romano
                                          1 tsp salt
                     1 quart of meat tomato sauce (the sauce does not have to be
                                 hot. In fact with raw lasagne,
                                    its better if it isn't hot.)
In A large bowl, put the Ricotto, the salt, the Pecorino Romano,the parsley, and the eggs. Also add about 1 cup of the shredded Mozzarella. Mix all ingredients well. ( I usually mix the ingredients withouth the eggs, so as to see if there is enough salt in it. Then I add the eggs and mix again).In a Lasagne pan,( if your not using a throw away foil pan),line your pan with foil for easy cleanup. Put a layer of Sauce, enough to coat the bottom of pan. Then arrange your Lasagne strips. Spread about a ½ of a 1/2 inch of Ricotto on the Lasagne, and drizzle some sauce over it. Sprinkle some Pecorino, and some Mozzarella on the Ricotto. Continue to layer the Lasagne in the same fashion, until you come to the last strips. Then put the remainder sauce on. Make sure you get it all around the sides too. Then finish topping with remaining Mozzarella, and sprinkle some more Pecorino on. Cover pan tightly with foil, and put in the oven at 350° degrees for about 30-45 minutes depending on your oven. Until it is hot and bubbling. Remove from oven and let sit covered for about 30 minutes. Note: This can be put together the day before, and stored in the refrigerator.




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