2 lbs ricotta
1 lb mozzerella, grated (or buy already shredded)
1 cup grated romano or parmesan
4 large eggs
1 lb lasagna noodles
4 cups tomato sauce
How to make the Abruzzo’s Lasagna:
Preheat oven to 375º
In a large bowl, mix the three cheeses and the eggs together well.
Cook the lasagna noodles.
In a 13″ x 9″ pan (preferably glass), spread a little sauce on the bottom, then cover with four noodles slighly overlapped. Divide the cheese mixture into fourths, with one “fourth” a little smaller than the others.
Spoon one quarter of the mixture onto the noodles and pour one quarter of the remaining sauce on top. Mix the sauce into the cheese with your fingers and spread evenly.
Add three more layers of noodles, cheese and sauce in the same way. Thus, on top you’ll have the last, smaller portion of cheese with sauce. Make sure the top layer of noodles is well covered with the mixture. On some layers, you may need an extra piece of noodle across one short end of the pan to fully fill out the layer — just make sure not to run out of noodles.
Place lasagna in the oven and a cookie sheet on a rack below the lasagna in case of spillover.
Bake for 45 minutes, and let rest for 30 minutes before serving.
Regional recipe from Abruzzo