Back when I lived in Alabama I became friends with a girl whose grandmother, Agata, was from Sicily. We’d ride out to the sleepy little town of Alabaster on Sunday afternoons where the granny would be busying herself in the kitchen-dealing out culinary trump cards of obscene deliciousness.
My all time favorite dish she made was an intensely garlicky red-sauced lasagna that boasts three pounds of cheeses.This recipe needs no meat. Meat would just get in the way of this profoundly Italian tasting casserole.