Lasagna del Bar Azzurri

This is my adaptation of their version, but as close as it gets, without the burnt sauce. Sauce
  • 4 (28 oz.) cans Italian plum tomatoes, crushed
  • 1 cup water
  • 2 tsp. each basil and oregano
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 2 dried Sicilian devil peppers
  • 3 cloves garlic, crushed
  • Olive oil to coat the bottom of your pot

Set your sauce pot on high heat till it’s extremely hot and add the oil so that it sizzles immediately. Add the tomatoes and break them up or crush them as much as possible. Use the water to rinse out that cans and add it to the tomatoes in the pot. Add your seasoning, included the peppers and garlic. Stir constantly till it reaches a boil. Reduce heat and allow to simmer, partially covered, for at least three hours, stirring often. Be careful not to allow it to stick and burn. Near the end of the simmering time, taste and adjust seasonings if necessary.

Lasagna
  • Lasagna noodles (your favourite kind are fine)
  • 2 cups shredded mozzarella
  • 1 cup grated parmiggiano
  • 3 cups frozen peas

Cook lasagna till al dente, drain and keep in cool water for easy handling.

In your pan, start with a layer of sauce, then a layer of pasta (pat noodles dry with a clean kitchen towel), sprinkle with peas, and cheeses, then coat with sauce and repeat. Continue in this manner until your pan is full, ending with a noodle layer and a further sprinkling of parmiggiano.

Bake at 375 for 45 minutes. Allow to rest 10 to 15 minutes before attempting to cut and serve. Bar Azzurri served it with a couple of pieces of crusty Italian baguette and an extra ladling of sauce over top.

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