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Lasagna della Vigilia
(Christmas Eve Lasagna)

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Quickly transfer the noodles to the anchovy sauce, grind a lot of fresh pepper over the top and toss well.
  5. Serve everyone a few lasagna noodles on well-warmed plates.
  6. Serve remaining Parmesan cheese on the side.

Makes 6 servings.

Source: Holiday 1992 issue of ZuZu


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