HECO Homemade sauce is key to this lasagna dish.

Lasagna uses
Mama’s sauce

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These dishes were prepared by Peter Rappa on "The Electric Kitchen" Sunday, in an episode called "For the Love of Pasta." The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Holiday Lasagna

12 ounces mozzarella cheese, grated
1 pound ricotta cheese
1 cup grated Romano cheese
2 eggs
3 cups water
1 teaspoon salt
1 pound lasagna noodles (about 12)
1 quart Mama Rappa's Homemade Sauce (recipe follows)
2 sweet Italian sausages, cooked, chopped (optional)

Preheat oven to 400 degrees. Set aside 1 cup of mozzarella. Combine remaining mozzarella, ricotta, Romano and eggs.

Bring water and salt to a boil. Add lasagna noodles and cook until pliable but not soft; drain.

Spread a thin layer of sauce on the bottom of a 13-by-9-inch pan. Place 4 noodles over sauce to cover bottom of pan, overlapping if necessary. Evenly spread half the cheese mixture over noodles, then half the sausage. Top with more sauce. Repeat layers. Top with last 4 noodles and reserved mozzarella.

Bake 35 minutes or until bubbly. Serves 8.

Mama Rappa's Homemade Sauce

7 Roma tomatoes, quartered
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 medium onion, minced
1 bell pepper (optional), chopped
1/2 pound ground beef (optional)
1/6 cup EACH dried oregano, basil and parsley
1/2 tablespoon salt
1/2 tablespoon dried tarragon
1/2 teaspoon pepper
1/2 teaspoon sugar
3 ounces tomato paste (optional)

Purée tomatoes in a blender.

In a large pot, heat oil over low heat. Sauté garlic, onion, and bell pepper until lightly browned.

In a skillet, brown ground beef; add to onions and garlic. Add puréed tomatoes, spices and seasonings; simmer 1 hour, stirring occasionally. Add tomato paste to thicken if necessary. Makes about 1 quart.

Nutritional information unavailable.

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