Cook lasagna noodles until tender, using directions on package.
Mix egg with Ricotta cheese.
Preheat oven to 350°F. (moderate).
In a 7- by 12- by 2-inch baking dish, spread layers of one-fourth of tomato-meat sauce, then three noodles, and another one-fourth of tomato-meat sauce. Top with half of each kind of cheese. Add another one-fourth of the tomato-meat sauce; then the remaining Ricotta mixture and Mozzarella cheese. Spread with remaining noodles and sauce. Top with remaining Parmesan cheese.
Bake, uncovered, 30 minutes. Cool 10 minutes before serving.
NOTE: Lasagna freezes well either before or after baking. Thaw in refrigerator. Leftover lasagna can also be stored in the refrigerator for a day or two, and tastes just as good reheated as when freshly baked.
Moussaka
(lamb and eggplant casserole)
6 servings, 1 cup each
| Eggplant, pared, sliced | 1 small (about 1 pound) |
| Salt | ½ teaspoon |
| Flour, unsifted | ½ cup |
| Fat or oil | ¼ cup |
| Onion, finely chopped | ½ cup |
| Ground lamb | 1½ pounds |
| Dry red wine | ¼ cup |
| Tomato sauce | ½ cup |
| Parsley, chopped | 1 tablespoon |
| Thyme | ½ teaspoon |
| Pepper | ⅛ teaspoon |
| Salt | 1 teaspoon |
| Breadcrumbs, fine dry | ½ cup |
| Tomatoes, peeled, sliced | 2 |
| Yogurt | 8-ounce container |
| Egg yolks, beaten | 2 |
| Parmesan cheese, grated | ¼ cup |
Sprinkle eggplant slices with ½ teaspoon salt. Let stand 1 hour.