Lasagna with Mozzarella and Sausage

Lorenza De’ Medici: This lasagna variation is very filling and, rounded off as desired with a small leaf salad, makes a main dish in its own right. It gets a milder flavor from cooked ham instead of sausage.

In a large saucepan, bring enough water to a boil. Salt and make the lasagna sheets in batches until the water bubbles repeatedly and the dough sheets rise to the surface. Remove with a slotted spoon and quench in a baking bowl of cold water, drain and place end to end on a dry dish rack.

Preheat the stove to 200 degrees.

Stir the whipped cream with the Parmesan cheese. Butter a rectangular ovenproof serving dish. Pour in a layer of lasagna sheets so that they overlap a tiny bit. Top with half of the mozzarella, spread half of the sausage evenly on top, and pour half of the whipped cream over the top. Layer the remaining ingredients in the same order and season the last layer (whipped cream) with pepper.

Bake for about twenty minutes, until the lasagna is delicately browned.

Serve immediately.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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