1 box lasagna noodles
2 pounds whole ricotta
½ cup grated Fontinella
½ cup grated asiago
½ cup provolone
1 cup heavy cream
½ cup sifted flour
8 ounces softened cream cheese
1 pound grated mozzarella
3 tablespoons olive oil
4 springs chopped parsley, without stems
3 leaves basil, chopped
1 teaspoon salt
½ teaspoon cinnamon
One 16-ounce can tomato sauce
¼ cup grated Parmesan
Preheat the oven to 350°. Cook the noodles according to the directions on the package. Drain, rinse with cool water, and set aside while you prepare the cheese mixture. Mix together the ricotta, Fontinella, asiago, provolone, heavy cream, eggs, flour, cream cheese, mozzarella, olive oil, parsley, basil, salt, and cinnamon.
Put a thin layer of the sauce into the bottom of a 9 x 13 inch baking dish, then place a single layer of the noodles on top of the sauce (the noodles can overlap a bit). Divide the cheese mixture in roughly in half, then spoon one of the halves over the noodles. Spread carefully with a spatula, covering the noodles. Add a thin layer of sauce over the cheese mixture, then add another single layer of noodles. Cover with the remaining cheese mixture, then sauce. Add a final single layer of noodles, and the remainder of the sauce. Sprinkle the Parmesan over the top of the lasagna.
Place the baking dish on a baking tray to catch any overspill from the lasagna, then put into the oven. Cook for 1 hour. Let cool for a few minutes, then cut into even pieces and serve.
Food for Thought
Being fed gives us our first clue to what life holds in store. A child nestling safely in its mother’s arms senses without a word that the world is a trustworthy place. At the end of life, as when taste buds fail and appetite dwindles, trust in one’s caregivers remains an unspeakable grace.
From life’s start to its finish, significant events are framed by food. As soon as the flow of nourishment to our vital dimension ceases, the life force as we knew it soon wanes away and we breathe our last. Whether food comes to us in minuscule portions that do not relieve hunger or on plates so full we have to discard half of what’s on them, there is no escaping the necessity of eating. Always, though, food should be prepared with love.
Better is a dinner of vegetables where love is
than a fatted ox and hatred with it.