And, if you have the patience, homemade marble-sized meatballs
add a nice touch to any of these dishes!

LASAGNA

Now, here's the traditional recipe:

1 500 gram package of dry lasagna noodles
1 package of frozen chopped spinach, thawed
3 sliced hard boiled eggs
1 recipe of "Pina's Perfect Tomato Sauce"
2 cups of Pina and Tony's Favourite White Sauce
300 grams of shredded mozzarella cheese

STEP 1
Make an Assembly Line

Set all of the ingredients in a row on a large counter top.
Reserve a large casserole dish for the finished lasagna.
Leave a space for the boiled lasagna noodles!
Use a ladle to cover the bottom of the casserole dish with a thin layer of
"Pina's Perfect Tomato Sauce."

STEP 2
Boil the Noodles

Use a large pot with plenty of water.
Add salt as recommended on the package, or to taste.
Cook al dente. Do not overcook! Drain the noodles.
To make the noodles easier to handle, and to stop them from sticking together,
run some cold water over them.

Now you'll need to move quickly, but without panic!

STEP 3
Assemble the Lasagna

Cover the bottom of the casserole dish with a layer of noodles.
Cover the layer with red sauce.
Add a few tablespoons of white sauce.
Spread the sauces out together.
Spread a thin layer of spinach on top.
Sprinkle on a few hard-boiled eggs.
Add some small meatballs (if you've had the patience to make them!)
Sprinkle on some shredded mozzarella cheese.

Repeat the process, but alternate the direction of the noodles.
This will help the lasagna hold together better when it's done.

When you've reached the top, cover generously with shredded mozzarella.
You can top with some Parmesan, if you like.

Step 5
Bake the Lasagna

Cover and bake the lasagna for about 1 hour at 350 degrees Fahrenheit.
Let the Lasagna cool for about 20 minutes before serving.

STRACCI

STEP 1
The Crepes

10 eggs (2 and 1/2 cups)
2 cups of water
1/2 cup of milk
1/2 teaspoon of salt
3 cups of flour

Combine all the ingredients using a cake mixer.
The mixture will be thinner than pancake batter.
Use a non stick fry pan, crepe maker or electric griddle.
Wipe the pan with a little vegetable oil before heating.
Bring the pan to medium/high heat.
Use a ladle, and spread a thin layer of the batter onto the fry pan.
Rotate the pan until the liquid batter spreads evenly.
The crepe should be about six to eight inches in diameter.
When the edges of the crepe pull away from the pan, flip the crepe.
A properly cooked crepe will appear pale and slightly browned.
Stack the finished crepes on a plate, and set aside to cool.
This recipe makes about 40 crepes.

Step 2
The Filling

500 grams of fresh ground meat (beef, pork, veal, lamb or turkey - any combination)
Italian Seasoning (Oregano, Parsley, Rosemary, Basil, etc.)
Salt and Pepper
Crushed Chili's (optional)
1/2 cup of "Pina's Perfect Tomato Sauce"

Combine the meat with spices in the fry pan.
Season to taste.
Brown the meat on medium/high heat.
Drain off all the excess fat.
Add a 1/2 cup of "Pina's Perfect Tomato Sauce."
Heat the mixture for a few minutes.
Remove from heat, and set aside to cool.

Step 3
Build the Assembly Line!

You'll need:
A clean surface or cutting board to assemble each Stracci.
A large casserole dish.
About one recipe of "Pina's Perfect Tomato Sauce."
The plate of crepes.
The pan of filling.
A plate of about 500 grams of shredded mozzarella cheese.

Step 4
Build the Stracci

Cover the bottom of the casserole dish with a thin layer of tomato sauce.
Lay out one crepe onto the cutting board.
Put about one tablespoon of filling to one side of the crepe.
Top the filling with a "three finger pinch" of shredded mozzarella cheese.
Roll up the Stracci tightly, and place into the casserole dish.
You should be able to make two rows of Stracci.
Singing Italian Opera makes the time go by faster!
When the casserole is full, pour tomato sauce over the Stracci's
Make sure the sauce get's in between each Stracci.
Top with a bit of mozzarella and Parmesan cheese.

Step 5
Bake the Stracci

Cover and bake for about an hour at 350 degrees Fahrenheit.
The Stracci will be ready when the sauce begins to dry.
Remove the Stracci from the oven, and let cool for about 20 minutes.
If you've made too much, you can freeze Stracci before or after baking.
REMEMBER: Do not refreeze meat!

PASTA ALLO FORNO

Boil 500 grams of your favourite short dry pasta until al dente.
(Rotini, Rigatoni or dry Gnocchi work best.)
Drain the pasta, and pour into a casserole dish.
Add "Pina's Perfect Tomato Sauce."
Mix in about 300 grams of shredded mozzarella cheese.
Top with grated Parmesan, Romano or more mozzarella.
Cover and bake at 350 degrees Fahrenheit for about an hour.

tony@pastayoyo.com