Source: Holiday 1992 issue of ZuZu
There used to be a tradition in Italy of making this lasagna from huge sheets of pasta that symbolized the cloth that wrapped the Christmas child.
1/2 cup unsalted butter
8 anchovy filets in oil, drained and finely chopped
2 large cloves garlic, finely minced
1 pound lasagna noodles
1 cup grated Parmesan cheese
Lots of freshly ground pepper
In a large enameled skillet melt the butter slowly over medium low heat. Add the anchovies and garlic and warm them in the butter about 5 minutes, using a wooden spoon to mash the anchovies as thoroughly as you can.
In a large pot of boiling salted water cook the pasta. Fresh lasagna noodles will cook in about 1 minute, dried in about 10 minute.
Remove noodles with a slotted spoon, drain them very quickly and toss immediately in a large bowl with 1/4 cup Parmesan cheese to coat their slippery surfaces.
Quickly transfer the noodles to the anchovy sauce, grind a lot of fresh pepper over the top and toss well.
Serve everyone a few lasagna noodles on well-warmed plates.
Serve remaining Parmesan cheese on the side.
Makes 6 servings.