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Thursday 21 February 2019   Blessed Brother Didace Pelletier       
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Carnival Lasagne

Serve 6: 500 gr, pasta in the dish, ragout, 250 gr ricotta, 200 gr little veal balls, slices of mozzarella, 3 sliced hard-boiled eggs, 200 gr salami or sausage in pieces.

There is no Carnival without lasagne: they must be plenty, rich and tasty, as it suits to a cheerful festival.
Bring a pot of lightly salted water to boil, adding a tablespoon of oil to it to keep the sheets of pasta from sticking to each other. Butter an oven proof dish while the first few sheets of pasta are cooking. Remove the pasta with a slotted strainer when it's a little bit al dente. Drain it well and add some more sheets to the water. Meanwhile, preheat your oven to 385 ºF.
Lay the first layer of pasta in the dish, following it with a layer of ragout, 250 gr ricotta, 200 gr little veal balls, previously fried, slices of mozzarella, 3 sliced hard-boiled eggs and 200 gr salami or sausage in pieces. Go easy on the Parmigiano with the top layer. Alternate layers of lasagne and layers of filling until all the ingredients are used. Sprinkle the surface of the lasagne with abundant ragout. Heat the lasagne through in the oven (they should be lightly browned) for half a hour.


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