Oxtail lasagna from Roberta's Still Cookin' (page 134) by Carlo Mirarchi and Brandon Hoy

  • basil
  • celery
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  • EYB Comments

    Can substitute canned plum tomatoes for canned San Marzano tomatoes. Formed lasagna must be refrigerated overnight. You may use the Egg pasta dough recipe on p. 114.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned plum tomatoes for canned San Marzano tomatoes. Formed lasagna must be refrigerated overnight. You may use the Egg pasta dough recipe on p. 114.

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