For this show, Father Umberg and I cook in memory of our dear friend, Mari Lou Ollier. The lasagna recipe is her’s.

Arugula Orange Salad
Fr Umberg’s Orange Glazed Arugula Salad
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Arugula Orange Salad
Fr Umberg’s Orange Glazed Arugula Salad
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Ingredients
Servings:
Instructions
  1. In a small skillet pour the olive oil and heat up till hot then add your orange zest
  2. Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins. Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
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Lasagna
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Lasagna
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Ingredients
Servings:
Instructions
  1. Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
  2. Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In bottom of 13 x 9 x 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
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