Pasta and Sauce Recipes

Pasta sauce recipes Pasta is the cornerstone. The way to the heart of a person.

Especially in Canada the immigrant Italian that came here prepares the tomato sauce in mid August of every year and stores it in a cold space in the basement call "la cantina". The process takes about two days and takes about 10 bushels of fresh San Marzano tomatoes a bag of onions and about 20 cloves of garlic. This lasts for the whole year served about three times a week for a family of four. Then you wonder how Italians save their money. Or do like we do, a little bit of home made and a little bit of Pastene goes a long way. If you want to learn how to make your own sauce go to the preserve section of the site.

Enjoy

Prep Time: 15 Minutes
Start to finish: 1 1/2 hours
Note: This dough is too delicate for pasta - good for ravioli

1 cup cake flour (not self rising)
1/4 cup all purpose flour
1/2 teaspoon salt
2 large egg yolks
1 1/2 talbespoons extra virgin olive oil
1/4 cup water

1• Blend together all dough ingredients in a deep dish or dough mixer until mixture just begins to form a ball.

2• Knead dough on a lightly floured surface, adding only as much additional flour as necessary to keep dought from sticking until smooth and elastic.

3• Wrap dough is a plastic wrap and let stand at room temperature at least for one hour.

4• Flatten cut double sided small squares and you are ready to fill and combine each side for the raviolis.

Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready in: 4 Hours 10 Minutes

1 chopped onion
4 cloves garlic, chopped
2 teaspoons olive oil
1 can ground tomatoes (28 ounce)
1 can Italian-style tomato whole san marzanno (28 ounce)
1 cup water
2 teaspoons salt
2 pinches of fresh basil
2 tbls white sugar (to remove the acidity)

Directions
1 In large saucepan over medium heat, saute onion first and then add the garlic in vegetable oil with a touch of olive oil until soft and slightly browned. Stir in ground tomatoes, whole tomatoes and seasoning. Wait for boil and then after 20 minutes reduce heat and simmer not less than 1 hour. The longer it simmers the better it tastes. Enjoy.

Italian Spaghetti Sauce with Meatballs
Makes 6 servings
Prep Time: 20 Minutes
Cook Time: 2 Hours
Ready in: 2 Hours 20 Minutes

MEATBALLS
1 pound ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

Sauce
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Directions
1 In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2 In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Spaghetti Aglio e Olio
Garlic Spaghetti
4 servings
1/4 cup minced garlic
1/3 cup olive oil
1-1/3 (8 ounce) cans tomato sauce
1/4 teaspoon dried oregano
500 grams spaghetti

Directions

1 In a sauce pan, heat the oil and add the garlic, cook but do not let garlic brown. Stir in the tomato sauce and oregano. Cover and simmer for about 20 minutes.
2 Wile the sauce is simmering, cook spaghetti as per package directions and drain.
3 Pour sauce over cooked spaghetti and serve.

500 grams spaghetti
2 onions, sliced
100 grams guanciale, sliced
15 grams lard
1 kilo tomatoes
salt and pepper
100 grams pecorino, grated
10 basil leaves ‚ optional

1 Fry the onions and guanciale in a pan till the onions are slightly coloured and add the lard.

2 Peel and seed the tomatoes and cut into pieces, season well with salt and pepper but be careful not to over-salt as the guanciale is already salty.

3 Cook over a fierce heat for a few minutes until the tomatoes are cooked but not broken up

4 Cook the spaghetti in plenty of salted water till just cooked. Season with the sauce and the grated pecorino. Serves 6

Pasta Carbonara
Ingredients:
4 tablespoons butter
4 tablespoons olive oil
1 pound chopped ham
1 pound cooked and drained spaghetti
1/2 pound bacon - cooked and crumbled
1/2 cup chopped fresh parsley
4 eggs, beaten
1 (4 ounce) jar diced pimento peppers, drained
2/3 cup grated Parmesan cheese
2 cloves garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (6 ounce) can black olives, chopped

Directions
1 Melt butter or margarine in a large skillet.
2 Add the oil and ham and saute lightly.
3 Add the cooked spaghetti, bacon, cheese, garlic, parsley, salt and pepper. Stir well.
4 Turn off the heat and pour beaten eggs over all. Toss to coat evenly, then add the olives and pimentos and toss again. Serve at once. Makes 4 servings.

Sicilian Spaghetti
Ingredients:
1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy filets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Directions

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
3 Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
4 Toss anchovy sauce with hot pasta and sprinkle with cheese; serve. Makes 4 servings.

Spaghetti with White Clam Sauce
Ingredients:
1/2 cup olive oil
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
2 (6.5 ounce) cans minced clams, with juice
1 pound spaghetti
2 tablespoons grated Romano cheese

Directions
1 Cook pasta according to package directions.
2 Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
3 Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese. 4 servings.

Pasta with Vegetable Sauce
Ingredients:
1 packet Pasta alle Verdure
6 tablespoons extra virgin olive oil
5 tablespoons water
200g cooked pasta
Suggested pastas: fusilli, farfalle, pappardelle, quail egg pasta

Directions:
1. Pour the contents of the spice packet, the olive oil, and the water into a small pot over low heat. Cook, stirring constantly until the sauce has thickened and the water has evaporated out.
2. Toss with the pasta.

Ingredients:
1/4 cup minced garlic
1/3 cup olive oil
1-1/3 (8 ounce) cans tomato sauce
1/4 teaspoon dried oregano
500 grams spaghetti

Ingredients:
8 tablespoons unsalted butter
1/2 pint of heavy cream
1 lb fresh fettuccine
1 cup freshly grated Parmigiano Reggiano
Ground pepper and nutmeg to taste

Directions:
As the water for the pasta first begins to boil, melt the butter in a large saute pan over low heat
Add the cream to the butter and let it warm. At the same time, salt the pasta water and cook the fresh pasta until al dente
Drain the pasta and mix thoroughly with the butter and cream, keeping the saute pan over low heat
Add the PArmigian reggiano and toss until sauce thickens slightly. Season with ground pepper and nutmeg
Remove from heat and serve immediately with additional grated Parmigiano reggiano at the table
Serves 4-6
courtesy

Ingredients
1 tbsp olive oil 15 mL
1 1/4-in (5-mm) thick slice pancetta, cut in thin strips 1
1 onion, chopped 1
3 garlic cloves, minced 3
1/2 tsp hot pepper flakes 2 mL
1/4 cup white wine (optional) 50 mL
1 can (28 oz/796 mL) PRIMO Tomatoes 1
4 cups penne 1 L
1/4 cup chopped fresh Italian parsley 50 mL
2 tbsp grated parmigian cheese 25 mL
1 tbsp grated romano15 mL

Preparation
•In large skillet, heat oil over medium heat. Cook pancetta, onion and garlic 7-10 minutes, or until onion is very soft. Stir in hot pepper flakes and cook 1 minute. Pour wine (if using) over onion mixture, stirring to scrape up brown bits on bottom of skillet.
•Stir in tomatoes, breaking up with back of spoon; bring to a boil. Reduce heat to low and simmer 25-30 minutes, or until sauce thickens.
•Meanwhile, in a large pot of boiling, salted water, cook penne 9 minutes, or until tender but firm. Drain pasta.
•Toss immediately with tomato sauce, parsley, Parmesan and Romano cheeses, and serve.

Ingredients
2 tbsp olive oill 25 mL
1 onion, finely chopped
3 garlic cloves, minced
1/2 tsp hot pepper flakes or (2 whole halapeno peppers-diced)
1 can (28 oz/796 mL) italian tomatoes
2 tbsp tomato 25 mL
4 cups penne 1 L (choice)
1/4 cup coarsely chopped fresh parsley 50 mL

Preparation
•In a shallow saucepan, heat oil over medium heat. Add onion; cook 5 minutes, or until soft and gold. Stir in garlic and hot pepper flakes; cook 2 minutes. Add tomatoes and tomato paste, stirring to combine.
•Bring to a boil over medium heat. Reduce heat to low and simmer 30 minutes, or until sauce thickens.
•Meanwhile, in a large pot of boiling, salted water, cook pasta 8-10 minutes, or until tender but firm.
•Drain pasta and toss with tomato sauce and parsley. Serve immediately.

Ingredients for sauce:
1 tbsp oilive oil 15 mL
1 onion, chopped
1 clove garlic
1 1/2 lbs lean ground beef
1 tsp each salt and pepper 2 mL (or to taste)
1 can (28 oz/796 mL) whole tomatoes
1 can (28 oz/796 mL) crushed tomatoes
whole dried red chili pepper
1 tsp oregano
5 leaves fresh basil
grated cheese

Preparation
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add beef, salt and pepper; cook 5 minutes or until meat is cooked through, stirring constantly.
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook pasta 10 minutes or al dente. Drain pasta and add sauce mixture.

Ingredients
3/4 lb spaghetti 375 g (choice)
6 bacon strips 4
1 small box mushrooms 8 oz
1/2 cup cream (35% MF)
1 medium onion
fresh parsley

Preparation
•In a large pot of boiling, salted water, cook pasta 8-10 minutes or until tender but firm.
•Heat in pan with oil, bacon and mushrooms until lightly browned.
•Stir in cream scraping lightly so ingredient does not stick or burn to bottom.
•Add remaining cream and bring to boil, cooking over high heat for at least 15 minutes or until sauce is thick enough. Add a little pepper and sprinkle with fresh parsley when adding to cooked spaghetti

Ingredients
3/4 lb spaghetti 375 g (choice)
4 bacon strips 4
1 egg 1
1/4 cup half-and-half cream (10% MF) 50 mL
2 tbsp grated cheese 25 mL

Preparation
•In a large pot of boiling, salted water, cook pasta 8-10 minutes or until tender but firm.
•Meanwhile, in skillet, cook bacon over medium heat for 5 minutes, or until crisp. Drain on paper towels, crumble and set aside.
•In a large bowl, whisk together egg and cream. Pour steaming hot drained pasta into cream mixture and toss well.
•Add crumbled bacon and Parmesan; toss well. Accompany with additional Parmesan and freshly ground black pepper. Serve immediately.

Ingredients:
8.8 ounces quail egg linguine
3 small new potatoes with skin, cut into 1/2-inch cube
1/2 pound fresh string beans, clean and cut into 2-inch pieces
1 6.5 ounces pesto
Parmigiano Reggiano for grating

Directions:
1. Boil pasta until it is al dente. Drain and set aside.
2. While pasta is cooking boil potatoes in water until tender, about 7-10 minutes. Add string beans in last 3 minutes of cooking. Drain and combine with pasta.
3. Toss pasta, potatoes, and beans with pesto. Serve immediately topped with shavings of Parmigiano Reggiano.
Serves 4-6

Ingredients
2 tbsp pure olive oil 25 mL
3 garlic cloves, minced
1 onion, chopped
1 can (28 oz/796 mL) ground tomatoes
1/2 cup dry white wine 125 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1 can (5 oz/142 g) baby clams, drained, reserving liquid
12 mussels - cleaned
small calamari tubes - 5 oz
16 medium shrimps cleaned
small scallops - 20 pieces
1 lb spaghettini 450 g (choice)

Preparation
•In large saucepan, heat oil over medium heat. Add garlic and onion; cook 3 minutes or until softened.
•Add tomatoes, wine, salt, pepper and 1/3 cup (75 mL) of reserved clam juice; bring to a boil. Reduce heat to low and simmer 10 minutes. Add shrimps, scallops, calamari and cook 3 minutes. Finally add the mussels until colour change and opened. Discard unopened mussels.
•Meanwhile, in a large pot of boiling, salted water, cook pasta 6 minutes, or until tender but firm. Drain pasta. Toss with sauce and parsley, and serve immediately gently decorating the pasta plate with the mussels.

Ingredients:
1 onion finely chopped
1 carrot finely chopped
1 celery stick finely chopped
6 very ripe tomatoes chopped
3 tablespoons olive oil
chopped Italian parsley
1 pound pasta of choice

Directions:
1 Heat oil and add onion, carrot and celery. Cook for 8 minutes over low heat.

2 Add tomatoes to vegetables with salt, pepper and parsley with a touch of sugar to remove any acidity. Cover and simmer for 30 minutes. If required add a little water for required consistancy.

Ingredients:
2 cloves garlic
2 cups fresh basil, cleaned and stems removed
3 tablespoons pine nuts
1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon chopped Italian parsley
1 pound thin linguine
4 tablespoons grated Pecorino Romano cheese

Directions:
Combine the first 6 ingredients in a food processor at medium speed for 3 to 4 minutes.
Set aside.
In a large saucepan or stock pot bring 4 quarts of water to a boil.
Cook the linguine in the boiling water for 4 to 5 minutes or until pasta is just done.
(Reserve a little of boiling water and set aside).
Drain the pasta and return it to the pot.
Add the sauce to the pasta and combine.
If the pasta is a bit dry, add a little of the reserved water.
Add the Pecorino Romano cheese, combine and serve.

4 servings
1 cup sundried tomatoes in oil 250 mL
16 oz PASTENE Farfalle 500 g
2 tbsp PASTENE Extra Virgin Olive Oil 30 mL
2 garlic cloves,minced 2
1 onion,chopped 1
1 /8 tsp hot red pepper .akes 0.5 mL
(optional)
1 cup diced fresh green beans 250 mL
2 small zucchini,halved 2
lengthwise and sliced
6 small pattypan squash,6
quartered
2 carrots,halved lengthwise 2
and thinly sliced
1 cup chicken stock 250 mL
1 /2 cup PASTENE Grated 125 mL
Parmesan Cheese
1 /4 cup chopped fresh parsley 60 mL
8 fresh basil leaves 8

Description
1 •Drain sundried tomatoes and cut in half.
Set aside.
2 •Cook pasta in boiling salted water for
10 minutes;drain and keep hot.
3 •Meanwhile,heat olive oil in a skillet
ver medium-high heat.Add garlic,
onion and red pepper flakes (optional).
Cook 2 minutes.Add green beans,
zucchini,squash and carrots.Stir-fry
until tender-crisp,about 5 minutes.
4 •Add chicken stock and simmer 1 minute.
In a large b wl,toss together vegetable
mixture with hot pasta,Parmesan,
sundried tomatoes,parsley and basil.
Mix well and serve immediately,with
more Parmesan if desired. courtesy pastene.com

Ingredients
1 can (28 oz/796 mL) tomatoes
2 tbsp olive oil 25 mL
2 canned anchovy filets, drained and finely chopped (optional)
4 garlic cloves, minced
1/2 cup each sliced pitted ripe olives
2 tbsp drained capers 25 mL
1/2 tsp hot pepper flakes 2 mL
1/4 tsp each dried oregano and salt 1 mL
3/4 lb linguine 375 g (choice)
1/4 cup chopped fresh italian parsley 50 mL

Preparation
•Place tomatoes and juice in food processor. Pulse on and off until tomatoes are crushed; set aside.
•In large skillet, heat olive oil over medium heat. Add anchovies (if using), garlic, olives, capers, hot pepper flakes, oregano and salt. Cook 3 minutes or until garlic softens, stirring constantly. Stir in tomatoes; cook 20 minutes or until sauce thickens.
•Meanwhile, in a pot of boiling, salted water, cook pasta 6 minutes, or until tender but firm. Drain well. Toss with sauce and fresh parsley. Serve immediately.

Ingredients
2 tbsp butter 25 mL 1/4 lb ham, cut into thin strips 115 g 3 garlic cloves, minced 3 1 small red bell pepper, cut into thin strips 1 4 tsp all-purpose flour 20 mL 1 can (385 mL) low-fat evaporated milk 1 1/2 cup frozen green peas 125 mL

Preparation
•In skillet, melt butter over medium heat. Add ham, garlic and red bell pepper; cook 5 minutes or until pepper is slightly softened.
•Sprinkle with flour and toss to combine. Stir in evaporated milk, making sure flour is thoroughly incorporated.
•Bring to a boil over medium heat, stirring occasionally. Cook 3-5 minutes or until thickened; stir in peas.
•Meanwhile, in a large pot of boiling, salted water, cook pasta 7 minutes, or until tender but firm. Drain pasta.
•Toss with hot sauce and Parmesan. Let stand 5 minutes before serving.

Ingredients
2 tbsp pure olive oil 25 mL
1 garlic clove, minced 1
1/4 cup each finely chopped carrot, celery and onion 50 mL
1 can (5 oz/142 g) baby clams, drained, reserving liquid 1
1/4 cup dry white wine 50 mL
1/2 tsp each salt and pepper 2 mL
1 lb Linguine 450 g (choice)
1/2 cup chopped fresh Italian parsley 125 mL

Preparation
•In a saucepan, heat oil over medium heat. Add garlic, carrots, celery and onion; cook 3 minutes or until onion softens.
•Add 1/2 cup (125 mL) of reserved clam juice, wine, salt and pepper; bring to a boil. Reduce heat to medium-low and simmer 5 minutes, or until carrots are tender.
•Meanwhile, in a pot of boiling, salted water, cook pasta 7 minutes, or until tender but firm. Drain pasta.
•Add clams to sauce and simmer 3 minutes, or until clams are heated through. Toss together drained pasta, parsley and sauce. Serve immediately.

Ingredients
2 tbsp pure olive oil 25 mL
3 garlic cloves, minced
1 onion, chopped
1 can (28 oz/796 mL) ground tomatoes
1/2 cup dry white wine 125 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1 can (5 oz/142 g) baby clams, drained, reserving liquid
1 lb Linguine 450 g (choice)
1/4 cup chopped fresh parsley 50 mL

Preparation
•In large saucepan, heat oil over medium heat. Add garlic and onion; cook 3 minutes or until softened.
•Add tomatoes, wine, salt, pepper and 1/3 cup (75 mL) of reserved clam juice; bring to a boil. Reduce heat to low and simmer 10 minutes. Add clams and cook 5 minutes.
•Meanwhile, in a large pot of boiling, salted water, cook pasta 6 minutes, or until tender but firm. Drain pasta. Toss with sauce and parsley, and serve immediately.

Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
2 lbs lean ground beef
11/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
whole dried red chili pepper
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs

Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add beef, salt and pepper; cook 5 minutes or until meat is cooked through, stirring constantly.
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.

If you have difficulty understanding this recipe please email me and I will help you through the process.

Step 2 - the assembly
• In a large baking pan add some sauce to the bottom of the pan.
• Add the lasagna one piece at the time and compile them side by side.
• Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm.
• On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers.
• The final addembly is the last layer - lots of mozzarella and grated cheese.

Step 3 - the cooking process
• Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool.

ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.

Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
1 lb small to medium shrimps
1 lb small to medium scallops
1 bag mixed seafood (frozen at all major supermarkets)
1 can clams
1 1/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
1/2 cup white wine
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs

Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add fish, salt and pepper; cook 5 minutes and drain all water.
• Add wine and cook for another 2 minutes
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.

If you have difficulty understanding this recipe please email me and I will help you through the process.

ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.

Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
1 brocolli (cleaned and cut up in small pieces)
1 cauliflower (cleaned and cut up in small pieces)
1 cup green peas
2 zucchinis (cut in cubes)
1 1/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs

Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add vegetables, salt and pepper; cook 5 minutes. It is important that you preboil some water to precook the cauliflower for at least 8 minutes before adding it to the other vegetables.. The other vegetables are already soft and will cook during the oven process.
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.

If you have difficulty understanding this recipe please email me and I will help you through the process.

ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.

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