NOODLES:

Bring 4 quarts of water to a full boil. Add 2 tablespoons vegetable oil and 2 tablespoons salt. Add 1/2 box lasagna noodles, 1 at a time, to prevent them from sticking together. Cook until tender, but not mushy. Drain them and place them side by side on wax paper. Drain with cold water.

FILLING:

Place 1/4 pound butter in a beater bowl and cream well. Add:

1 lb. ricotta cheese
6 oz. cream cheese
4 tbsp. sour cream
1 egg white
1 clove crushed garlic
2 tbsp. chives
1/4 c. grated Parmesan cheese

Beat all together. Place 1 rounded tablespoon filling on each lasagna strip and carefully roll up. Put the filled, rolled noodles in one layer in a buttered baking dish.

TOMATO SAUCE:

3 tbsp. butter
3 tbsp. oil
1/2 c. onions, chopped
1 clove garlic, crushed
6 tomatoes (can be canned), peeled & seeded & chopped
2 tbsp. flour
4 tbsp. tomato paste
2 c. water

Place butter and oil in a skillet, add onions and garlic. Cook until the onion is soft, not brown. Add tomatoes. Add flour, tomato paste and water. Bring to a boil and simmer 20 minutes. Taste for seasoning (about 1/2 hour, to cook down.)

TO ASSEMBLE:

Spoon 1/2 of the tomato sauce over the lasagna. Thinly slice 1 Mozzarella cheese and place 1 slice on each lasagna. (Cover the remaining with tomato sauce.) Sprinkle with 1/4 cup grated Parmesan cheese. Bake 20 minutes at 375 degrees. Serves 8.

My husband has a French friend, whom he has been friendly with since childhood. She came to visit us and together we made this dish. It is typically French, and so different from the regular lasagna that we Americans eat.