There used to be a tradition in Italy of making this lasagna
from huge sheets of pasta that symbolized the cloth that wrapped
the Christmas child.
1/2 cup unsalted butter
8 anchovy filets in oil, drained and finely chopped
2 large cloves garlic, finely minced
1 pound lasagna noodles
1 cup grated Parmesan cheese
Lots of freshly ground pepper
In a large enameled skillet melt the butter slowly over medium
low heat. Add the anchovies and garlic and warm them in the
butter about 5 minutes, using a wooden spoon to mash the anchovies
as thoroughly as you can.
In a large pot of boiling salted water cook the pasta. Fresh
lasagna noodles will cook in about 1 minute, dried in about 10 minutes.
Remove noodles with a slotted spoon, drain them very quickly
and toss immediately in a large bowl with 1/4 cup Parmesan cheese
to coat their slippery surfaces.
Quickly transfer the noodles to the anchovy sauce, grind a lot
of fresh pepper over the top and toss well.
Serve everyone a few lasagna noodles on well-warmed plates.