Lasagna is always served at very special occasions, like Christmas and Easter, and always in the dining room. My mother typically accompanies it with sausages and meatballs, artichoke hearts and peas, and a great big green salad. After one bite, my father always says, "Rose, you surpassed yourself dear," and we all agree.
lasagna noodles (1 box)
6-8 oz mozzarella cheese (sliced thin)
6 hard boiled eggs (sliced)
2 raw eggs
32 oz ricotta cheese
grated parmesan cheese
spaghetti sauce (double the recipe)
salt
pepper
parsley
Mix ricotta with salt, pepper, parsley, raw eggs, parmesan cheese,
and a little sauce.
Cook noodles until they are just a little soft (firmer than al
dante).
Smooth a little sauce on the bottom of a lasagna pan.
Place one layer of noodles on bottom of pan.
Smooth one third of ricotta mixture on top of noodles.
Layer one third of eggs on top of ricotta mixture.
Layer one third of mozzarella cheese on top of eggs.
Spoon a little sauce over mozzarella cheese.
Repeat all of the layers above two more times.
End with a layer of noodles.
Spoon a little sauce over top layer of noodles and sprinkle with
parmesan cheese.
Cover with aluminum foil and bake at 350 for twenty minutes.
Let set for at least fifteen minutes before cutting.