Warm oil in large pot
or Dutch oven. Stir in onion and garlic. When onion is softened, about
10 minutes, add peeled tomatoes and their juice. Break up tomatoes as
the sauce cooks.
While sauce is cooking,
mix beef, pork fennel, salt and pepper together and form into meatballs
a little larger than golf balls.
When sauce boils, add
meat balls. Let sit before stirring to harden meatballs. Bring to a hard
boil, then lower flame and cook, partially covered for 1 hour, stirring
deep in pot from time to time. When finished, remove meatballs and chop
into small pieces.
Cook lasagna in abundant
boiling water. When not quite al dente, stop cooking, drain and lay each
noodle on a damp towel in preparation for assembling.
Preheat oven 350°F.
Using a baking dish about
2 inches deep, coat bottom of dish sparingly with tomato sauce. Line with
layer of lasagna. Dot with spoonsful of ricotta, slices of mozzarella.
Sprinkle lightly with grated cheese, spread with sauce, then add chopped
meatball. Repeat layers in same order ending the top layer with pasta,.
Spread this last layer with tomato sauce and grated cheese.
Cover pan with aluminum
foil and bake in preheated 350°F oven for 15 minutes. Remove foil
and cook additional 30 minutes. Cool slightly before serving.
Serves: 6 - 8
Contributor: Marisa Viola for Al Viola
on Sicilian cooking more
sicilian recipes back to super bowl recipes
The use of ricotta cheese makes this
lasagna a southern lasagna. Every Sicilian immigrant in the US makes this
form of lasagna, though it originated in northern Italy.