LASAGNA NOODLES FROM SCRATCH

Three Cheese Lasagna

Birthday is my favorite holiday!  And I just absolutely love it when the people I love allow me to celebrate another year of their life! I know that some people struggle with this idea, and have a hard time allowing others to love them, and to show their love to them.  When they do, nothing makes me more excited than to cook something lovely for them.  And I had just that opportunity last week!  A lovely man I know just turned another year older and was kind enough to give me an evening of his time.  For that, I thank him with pasta and cake.

Three Cheese Lasagna

From Nom Nom Bombshells | Main Dishes | Italian

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High cal Calories 882kcal

High fat Total Fat 49g

High sat-fat Saturated Fat 28g

High chol Cholesterol 392mg

High sodium Sodium 2723mg

carbs Total Carbohydrate 56g

Serving size 460g Calories from fat 437kcal Fiber 1g Protein 53g Sugar 7g
6 servings

Ingredients

  • For Pasta
  • 2 1/2 C Flour
  • 4 Eggs (room temperature)
  • 1 T Salt
  • For Filling
  • 3 C. Ricotta
  • 4 Oz Goat cheese
  • 1/2 C Parmesan cheese
  • 4 Eggs
  • 2 Jars spaghetti sauce
  • 4 C. Mozzarella Cheese

Directions

  1. To make the pasta:
  2. Mound your flour on a clean, dry surface and make a well in the middle.
  3. Lightly scramble your eggs in a bowl then pour them into the well in the middle of the flour mound.
  4. Season with salt.
  5. Use a fork to whisk the flour from the outside to the middle and combine with the eggs until you have a sticky mess of a mound of dough.
  6. Scrape your scraps of dough off of the work surface, then lightly flour the surface and your hands.
  7. Kneed dough for 5 minutes – no less – then cover with a clean towel and let it rest for 20 minutes.
  8. Break the dough apart into 6 equal parts (mine were 4 oz each) and flatten into a rectangle.
  9. Run through your pasta maker until it is 1/16 inch thick (number 6 on a kitchen aid pasta maker.
  10. Lay the noodles on parchment paper until ready to cook, then cut into 11 inch pieces.
  11. Bring a large pot of salted water to a boil and drop in the noodles, two or three at a time.
  12. Cook for about 30 seconds, then lay flat until ready to use.
  13. To assemble the lasagna:
  14. Combine cheeses and eggs in a bowl and mix to combine.
  15. Separate the cheese into two equal amounts.
  16. In your 9×13 baking dish, spread about 3/4 c. sauce.
  17. Lay noodles on top of the sauce, then top with 1/2 the cheese mixture.
  18. Pour sauce over top, then cover with mozzarella cheese and another layer of noodles.
  19. Top those noodles with the remaining cheese mixture, more mozzarella cheese and sauce.
  20. Top that sauce with another layer of noodles, then more sauce and mozzarella cheese.
  21. Cover with foil, bake for 45 minutes.

Pre-heat your oven to 350º

I made a pledge to myself that on a weeknight I would never again make both the pasta sauce and noodles for a dish from scratch.  Since it’s easy to fancy up pasta sauce in a jar, I decided to make the noodles for this lasagna from scratch.  You’ve seen my pictures before of what a complete and total mess I am in the kitchen with my pasta maker! This was no different.

Important tips for making your pasta that I’ve learned over the past few months:

1. ROOM TEMPERATURE EGGS MAKE A HUGE DIFFERENCE! They grab the flour better and combine into a much smoother dough.

2. As you are kneading, DO NOT JUDGE YOUR DOUGH.  Wait until its fully combined before you start to panic.  So often I’ll be about a minute or two into kneading and think that it couldn’t possibly work, but then after the full 5 minutes, all of a sudden, what you have is something magical.

3. More eggs!!! Some recipes call for 2 or 3 eggs. I have begun using at least 4.  Even the large eggs at the store aren’t that big.  If your past a seems way too crumbly, add another egg.  You’ll know this before you start kneading.

4. Break your eggs up prior to putting them in the well.  I wouldn’t say scramble them, but take a fork and break up the yolk.

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I have very limited counter space so I have to be very very creative with what I do have.  I use my bar top table, the bench seat covered in parchment and my counter top to ensure I have enough room.  Once your noodles are made, get your other ingredients combined.

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Some recipes say to use 1/2 c. sauce on the bottom of the pan but I use more, and kind of just eyeball it.  When making fresh noodles, you may find that the sizes are all a little different.  I kind of cut mine to make them fit the pan.  The reason I said to separate your cheese mixture into two equal parts is because I often short myself on the first layer because I get worried that I won’t have enough for the top layer then end up having a lot left over and thinner layers than I want.

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All ready to go in the oven!  Cover with foil and bake for 45 minutes.  Remove the foil and bake a few extra minutes, until the cheese on top is nice and brown.  The goat cheese mixed in gives this lasagna a rich and creamy flavor.  I loved it!  You can add in spinach, mushrooms, onions or ground beef if you want to.

 

 

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