Lasagna with Ricotta and Fried Cauliflower
- 1 lb lasagna (long rectangles of rough and porous layers of italian pasta)
- 1 ¼ lb cauliflower
- ⅝ lb ricotta cheese
Boil the cauliflower and drain it. When it is cold, sauté in a pan in 5 spoonfuls of oil until nicely browned. Cook the pasta, drain it and pour into a tureen, then add the fried cauliflower and the Ricotta, previously mashed with the prongs of a fork, and a little of the lasagne cooking liquid. Mix and serve.