Lattice Entertain You; Lasagne “Angry Sicilian Style”

1. 1

   In a saute pan warm up some olive oil and color your chopped garlic. Add hot pepper flakes. Follow that with the tomatoes and bring to a simmer. While that's going on give your basil a rough chop and then tie it up in cheese cloth like a bouquet garnie. Poach that in the simmering sauce for about 30 to 40 minutes. Remove the bouquet.

2. 2

   In your biggest kettle bring salted water to a boil and cook your pasta for about 10 minutes until al dente. Drain.

3. 3

   While the pasta is cooling down lube your baking dish with olive oil (no bechamel in this southern style lasagne).

4. 4

   Put down your first lattice layer. This is where the scissors come in because you will need shorter and longer strips to fit your casserole. Arrange lengthwise strips followed by width wise strips. Ladle some sauce over. On top of that arrange your roasted peppers. Sprinkle that with a generous amount of pecorino.

5. 5

   Lattice another layer. Add more sauce and pecorino. Finish with a final layer topped with sauce and fresh mozza slices.

6. 6

   Pre-heat your oven to 375F. Place the assembled lasagna in the oven and cook for 35 to 45 minutes. It should be bubbling around the edges and the mozza should be lightly browned. Allow to rest for 15 minutes because it will be sizzling hot inside. Slice and serve.

7. 7

   Note to cook: as indicated in the headnote you can add more layers to your own pleasure but you will then need to cook more tomato.

No additional tips available.