Total Calories: 1,040
1 Prepare the sauce, if necessary. Then, have ready a large bowl of cold water. Lay out some lint-free kitchen towels on a work surface.
2 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt. Add the lasagne a few pieces at a time. Cook the lasagne until tender but slightly underdone. Scoop the pasta out of the water. Place the cooked pasta in the cold water. When cool enough to handle, lay the pasta sheets out flat on the towels, which can be stacked one on top of the other. Continue cooking and cooling the remaining lasagne in the same way.
3 In a bowl, beat the ricotta, egg, and salt and pepper to taste.
4 In a 13 × 9 × 2-inch pan, spread a thin layer of the sauce. Place two of the lasagne in the pan in a single layer, overlapping slightly. Spread evenly with half of the ricotta mixture, and sprinkle with 2 tablespoons of the grated cheese. Arrange one third of the mozzarella slices on top.
5 Make a second layer of lasagne and spread it with sauce. Scatter the basil on top. Layer with the cheeses as described above. Repeat for a third layer. Make a final layer of lasagne, sauce, mozzarella, and grated cheese. (Can be made ahead to this point. Cover with plastic wrap and refrigerate several hours or overnight.)
6 Place a rack in the center of the oven. Preheat the oven to 375°F. Bake the lasagne for 45 minutes. If the lasagne is browning too much, cover it loosely with foil. Bake 15 minutes more or until the top is browned and the sauce is bubbling around the edges. Let stand 15 minutes. Cut into squares and serve.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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