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Recipe for family meals :

Sagne Chijine - a Calabrian style Lasagne

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


4 Tblsp. olive oil
1 medium onion, sliced
1 (28 oz.) can tomatoes, chopped
4 Tblsp. chopped fresh basil
2 cloves garlic chopped
1 tsp. salt
1/2 tsp. pepper

3 slices dried bread
6 Tblsp. water
1 lb. ground beef
2 eggs
3 Tblsp. grated pecorino cheese
1 1/2 Tblsp. chopped parsley
2 cloves garlic, chopped.
3 Tblsp. olive oil
1 1/2 tsp. salt
1/2 tsp. pepper

Other ingredients:
1 lb. fresh lasagne
4 hard boiled eggs chopped
16 oz. shredded Mozzarella
1/2 cup graded Pecorino
4 Tblsp. olive oil
1 oz. dried porcini mushrooms soaked in water for 1/2 hour.
1 medium onion, chopped
1 package frozen artichoke hearts thawed and chopped
1 package frozen peas thawed
1/2 tsp. salt



  • In a saucepan, add the olive oil over medium heat. Add the chopped onion and
    sauté for 5 minutes.
  • Add the garlic and sauté for 2 more minutes.
  • Change the heat to medium-low and add the tomatoes, basil, salt, and pepper. Simmer without a cover for 25 minutes.


  • Get a mixing bowl and fill it 1/3 full with water. Soak the bread in the water for 2 minutes. Squeeze the bread until it is almost dry and then dump the water. Break up the bread into small pieces.
  • Add the meat, egg, cheese, parsley, salt, pepper, and garlic. Mix well.
  • Shape into small meatballs (1/4 to 1/3 inches).
  • Put the olive oil in a frying pan and sauté the meatballs over medium heat until they are browned. Drain the meatballs and set them aside in a separate container.
  • Don't wash the frying pan, keep it out for the vegetables. It will add flavor.


  • Take the frying pan from the meatballs and add olive oil. Sauté the onion for 5 minutes in the oil over medium-high heat.
  • Chop the mushrooms and add them to the pan. Add the peas, artichokes, salt, and pepper. Sauté for 7 minutes. Remove from heat and set aside.


It is highly recommended that you use fresh lasagne. If you choose to use dried lasagne, make sure it is good quality or it just won't be right.

  • Cut the fresh lasagne into strips that are 3 1/2 inches wide and 14 inches long.
  • Once the lasagne is cut and ready to cook, bring a pot of water to a boil over high heat. Add 2 1/2 tablespoons of salt to the water. Add the pasta and stir it constantly for 2 minutes. (If using dried lasagne, follow the cooking directions on the box.)
  • Get a big bowl full of cold water and 3 tablespoons of olive oil ready. Put the cooked pasta into the bowl and soak for 3 minutes. Drain the water and set the pasta aside.

Finishing the Lasagne:

  • Preheat the oven to 375 degrees.
  • Use a deep 10 x 14 inch baking pan.
  • Spread a thin layer of your sauce along the bottom of the baking pan. Add a layer of pasta. Then add 1/3 of the meatballs. Then add 1/3 of the vegetables. Then add 1 layer of chopped egg. Then add layer of sauce. Then add 1/3 of the mozzarella. Then add 1/4 of the pecorino.
  • Repeat the layering in the same order. The top layer will have just lasagne, sauce, and pecorino.
  • You should have 4 layers of lasagne.
  • Bake it uncovered for an hour or until the cheese is golden brown. Make sure the lasagne is cooked all the way through.
  • Let sit for 15 minutes. Cut up and eat!

Serves 12

Shirley Cline