Italian Baked Lasagne
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1/4 cp olive oil
1 large onion, peeled and chopped
2 cps chopped canned tomatoes
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 lb. wide noodles
1 small mozzerella cheese thinly sliced
1/2 cp grated Parmesan cheese
1 - Heat oil and onion together until onion begins to brown.
2 - Add tomatoes and seasonings.
3 - Cover pan.
4 - Cook very slowly about 1 hour.
5 - Stir frequently to prevent burning.
6 - Sauce should not cook down too much, but thicken slightly.
7 - Cook Noodles in 5 quarts rapidly boiling water with 1 tsp salt added.
8 - Stir frequently to prevent sticking.
9 - At end of 15 minutes, or when tender, drain noodles.
10 - Start oven at moderate (375 degrees F.).
11 - Make alternate layers of noodles, sauce, sliced cheese and Parmesan in 2-quart baking dish with top layer cheese.
12 - Bake 20 minutes or until brown and bubbly.
Makes 6 servings.