Doris Roberts' Lasagna

Name: Doris Roberts' Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 4 Italian sausages; 1 lb fresh white button mushrooms, sliced; 1 cup frozen peas; 2 (16 ounce) boxes lasagna noodles; 6 hard-boiled eggs, sliced into discs; 1 raw egg; 25 -30 meatballs (see Doris Roberts' Meatballs ); 1 (16 ounce) container ricotta cheese; 1 lb mozzarella cheese, shredded; 1 cup parmesan cheese, cheese grated; meat, sauce (see recipe)

Submitted by Judith N.

"Everybody will love Doris' lasagna recipe. Actress Doris Roberts, whose 73 years have been filled with exotic travel and exciting jobs, may have little in common with smothering mother Marie Barone, the character she plays on "Everybody Loves Raymond". But they both know the restorative value of comfort food like lasagna. This recipe (and staging directions) are from Roberts' autobiography, "Are You Hungry, Dear?" The recipe call for her Doris Roberts' Meatballs and her Doris' Roberts Meat Sauce. These are also posted on this site. This was in our local paper. This recipe is best served with passive-aggressive questioning and subtle innuendo!"

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 6-8

ingredients

4 Italian sausages
1 lb fresh white button mushrooms, sliced
1 cup frozen peas
2 (16 ounce) boxes lasagna noodles
6 hard-boiled eggs, sliced into discs
1 raw egg
25 -30 meatballs (see Doris Roberts' Meatballs)
1 (16 ounce) container ricotta cheese
1 lb mozzarella cheese, shredded
1 cup parmesan cheese, cheese grated
meat, sauce (see recipe)

directions

In a saute pan, fry sausages until cooked through. When cool, slice and set aside. Saute mushrooms and peas in butter, salt and pepper until soft and mushrooms are starting to brown. Set aside.
Cook noodles according to package. Drain, separate and set aside.
Slice eggs and set aside.
In a fairly deep baking dish, ladle a thin layer of sauce on the bottom (only enough to keep the first layer of noodles from sticking to the dish). Line the dish horizontally with noodles allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically (as if your were making a lattice pie crust). You'll use the noodles that hang over the sides of the dish to wrap the lasagna when you're finished building the layers. Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as to much sauce will make the dish runny and unable to maintain its shape on the dinner plate).
Add sliced sausage, egg slices, mushrooms and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and sprinkling of parmesan cheese. Repeat layers until the dish is full; this should give you three substantial layers. When construction is complete, fold the overhanging noodles over the top of the dish. Finish with a layer of sauce and some more parmesan.
Beat one egg vigorously and pour it over the finished lasagna to keep your masterpiece together. Tap dish on counter top to settle layers.
Bake at 325°F for 30 to 40 minutes.