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LASAGNE AL FORNO (Ribbon-Shaped Baked Macaroni), Italian
Cook Lasagne macaroni in 6 quarts boiling salted water. Cook very slowly, stirring constantly, but gently so strips will not stick (about 15 minutes), Drain and rinse under cold water so pieces remain separate. Place Ricotta in a large shallow bowl, add egg, salt, pepper, nutmeg, cinnamon, sugar, milk and minced parsley. Cream thoroughly. Then in buttered baking pan, size 9 x 12 inches, pour a very thin layer of spaghetti sauce, sprinkle with grated cheese, then spread the strips of the cooked Lasagne. On top of this spread the prepared Ricotta, then spread a thin layer of tomato sauce and sprinkle with Parmesan cheese. Repeat the layers until all ingredients are used, finishing with tomato sauce and Parmesan cheese on top. Some people like to put thin slices of mozzarella cheese on top, but it is not necessary. Place in preheated oven and let bake in moderate oven about 4.5 minutes, Serve extra sauce with Parmesan cheese. Serves 6.
Contributed by Mrs. Rose M. Giansiracusa, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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