If using fresh tomatoes,
remove skin by blanching in water for 30 seconds
Then cut off stem end and squeeze out seeds
If
using canned tomatoes, drain the liquid
Chop
tomatoes and add to pan with garlic along with
remaining ingredients
Bring to a boil and simmer
uncovered for about 10 minutes.
1 pound spinach or plain lasagna noodles
2 (15 ounce) containers ricotta cheese
2 slices bacon, chopped
1/2 pound ground sirloin
1/2 cup chicken livers, chopped
2 eggs
freshly ground black pepper to taste
1/2 cup rosemary pesto (page 35)
1/3 cup olive oil
1/2 cup freshly grated parmesan cheese
2 cups italian fontina or
mozzarella cheese, shredded
While tomato sauce is cooking, cook lasagna
noodles and drain
Let noodles sit in a bowl of cool
water until ready to use.
Meanwhile, sautee bacon, ground sirloin and
chicken livers in a large pan
Drain and add to
reserved tomato sauce, mixing well.
In a bowl, beat ricotta, eggs, and pepper until
blended; fold in the pesto until blended
Heat oven
to 350F
Select a 9x13 inch shallow baking pan.
Lift the noodles from the water individually and
blot dry on a paper toweling
Arrange 4 noodles in a
slightly overlapping layer in the bottom of the dish.
Spread half of the ricotta mixture and half the
tomato sauce mixture over the noodles
Sprinkle
with 1/2 cup of the shredded Fontina cheese.
Arrange a second layer of 4 slightly overlapping
lasagna noodles on top of the ricotta mixture.
Spread the remaining ricotta mixture on top, sprin-
layer of 4 slightly overlapping lasagna on top.
Spoon the remaining tomato sauce over the top
and sprinkle with the remaining 1 cup shredded
Fontina cheese.
