Lion - Hearted Lasagna with Liver Dog Recipe

Preparation:

1. Cook noodles according to package instructions in a large kettle. Drain the noodles, rinse under cool running water, and then drain again. Reserve the noodles, covered.
2. Combine tomato sauce, garlic, 2 tablespoons each fresh oregano and basil (or 2 teaspoons each dried), and salt and pepper to taste in a heavy saucepan. Bring sauce to a simmer over medium heat; reduce heat and simmer sauce, covered, for 30 minutes.
3. Preheat oven to 350° F.
4. Coat the bottom of two 13 X 9-inch baking pans or lasagna pans with thick layers of tomato sauce. Layer the lasagna as follows: For base, 2 layers of noodles, then liver, ricotta, mozzarella, some of the remaining fresh herbs, and tomato sauce. For succeeding layers, use only a single layer of noodles. Top the lasagna with a layer of sauce.
5. Cover the pan tightly with foil and bake the lasagna for 30 minutes. Remove foil and bake 10 minutes longer. Remove pan from the oven and let the lasagna cool slightly before serving. You can make 4 quarts of lasagna with this recipe.

Ingredients:

• 2 pounds lasagna noodles
• 4 cups tomato sauce
• 2 minced cloves of garlic
• 4 tablespoons fresh oregano leaves or 4 teaspoons dried oregano
• 4 tablespoons chopped fresh basil or 4 teaspoons dried basil
• Salt
• Freshly ground black pepper
• 2 cups chopped cooked chicken, beef, or calf’s liver
• 4 cups ricotta cheese
• 16 ounces mozzarella cheese, shredded

Note:
There is in reality a lion dog, considered to be one of the rarest of the purebreds. Called the little lion dog, it's a tiny dog clipped to look like a lion, with a full mane and a plume at the end of the tail. The dog originated in Europe, and there is a lion dog in Goya's portrait of the Duchess of Alba. Sometimes weighing a measly 4 ½ pounds soaking wet, the lion dog has a winning personality and, even though tiny, is very courageous.

This protein- and fiber-packed lasagna will feed a whole pride of lion dogs, but it's easy to store in the refrigerator or freezer and reheat in a moderate oven when ready to serve again.