INGREDIENTS

INSTRUCTIONS

Let the beans soak overnight in cold water to cover by 2 inches. Drain the
beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons
of the salt, the bay leaf, and the pepper. Bring the water to a boil and
simmer the beans for 1 1/4 hours, or until they are tender. Drain the beans
and in the food processor purée 1 cup of them with 2 tablespoons of the
oil, reserving the remaining beans.
In a saucepan cook the onions and the garlic in the remaining 3 tablespoons
oil over moderately low heat, stirring, until the onion is softened. Add
the wine and boil the mixture, stirring, until the liquid is almost
evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the
oregano, the remaining 3/4 tablespoon salt, and the reserved beans and
simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce
come to a boil.) The sauce may be made in advance and frozen for 3 months.
In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the
Parmesan. In a kettle of boiling salted water cook the noodles for 8 to 10
minutes, or until they are al dente, drain them in a colander, and rinse
them under cold water. In a lightly oiled baking dish, 13 by 9 inches,
arrange 3 of the noodles and over them spread half the ricotta mixture and
then one third of the tomato bean sauce. Arrange one third of the
mozzarella over the sauce and sprinkle it with one third of the remaining
Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the
puréed bean mixture and half the remaining tomato bean sauce over the
noodles, and top the sauce with half the remaining mozzarella and half the
remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon
the remaining ricotta mixture and tomato bean sauce over them, and top the
sauce with the remaining mozzarella and Parmesan. Bake the lasagna in the
middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is
bubbling.
Serves 8.
Gourmet January 1990 Charlotte Kinstlinger-Bruhn: Scarborough, New York
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27, 1998

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