Nonna Victoria's Lasagna
recipe from Bove's of Vermont and Boves Cafe located at 68 Pearl Street Burlington, Vermont
* 2 jars Bove’s Marinara Sauce (or try the Vodka Sauce)
* ¾ lb. lasagna noodles (about 24 pieces. Don't forget to criss-cross your noodles.)
* ⅓ lb. thinly sliced Mozzarella cheese
* 2 Tbs. fresh chopped Italian parsley
* ¾ lb. Ricotta cheese
* 2 Tbs. olive oil
* ½ lb. grated Parmesan cheese
* salt
* 2 - 1 lb. bags of Bove’s famous meatballs
* ¾ cup of Cottage cheese
This is the same great recipe seen on the Food Network show, Throwdown with Bobby Flay.
Before starting the lasagna, I usually take 2-3 jars of my Marinara sauce and pour it into a pot. Take the 2 bags of the frozen meatballs and put them into the sauce. Let it sit in the refrigerator over night. Don’t worry, they will thaw quite nicely in the pot and absorb some great flavor from the sauce overnight.
Cook lasagna noodles barely to the al dente stage in lightly salted water (to taste) using about 2 Tbs. of olive oil in boiling water. Separate the noodles and drain on a cotton dishtowel. Preheat oven to 350°. Spread a thin layer of Bove’s Sauce evenly to cover bottom. Cover with a layer of noodles, followed by a layer of each of the 3 cheeses. Add the meatballs by crumpling them on each layer. Spoon another layer of sauce over all, then another layer of noodles and another layer of each cheese. Continue to build layers, ending with a pasta layer and reserving enough sauce to cover it. Dust the top with mozzarella, and sprinkle or feather some Parmesan cheese and Italian parsley on top. Bake 30 to 40 minutes, until bubbly and light brown around the edges. Let stand 5-10 minutes before cutting and serving.
Serves 6
