homemade lasagna

Homemade Lasagna

Make homemade lasagna with every ingredient from scratch. Sauce, pasta, and ricotta all made with love by your own hands. Nothing beats the Italian experience in your own home.

I make the Italian pasta , or gluten free pasta and an easy homemade ricotta for a truly Italian dinner. My recipes teach you the step by step process to making ricotta that will blow your mind and the pasta sheets can’t get much easier with the Kitchenaid attachment.

 

 

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homemade lasagna 

Homemade Lasagna Pasta:

500 grams all-purpose flour
5 each  Eggs (large, room temperature)
1/2 teaspoon kosher salt
1 tablespoon olive oil
 
Weigh 500 grams of flour and place onto the work surface.  Form a well in the center of the flour. Crack the eggs and add the eggs, salt and olive oil to the well in the flour.  Use a fork to whisk the eggs together.  Slowly incorporate flour into the eggs and blend until a thick paste forms.  Scrape off the fork.  Use the Metal Bench Knife to scrape the flour into the paste and cut the mixture together until it starts to come together.  Firmly press the mixture together to begin breaking down the dry bits and incorporating them into the dough. Use the dough to pick up any stray pieces on the board.  Knead firmly to continue to incorporate all the dry bits into the dough and until the dough becomes cohesive.  Continue to knead for 8 to 10 minutes or until the dough is smooth and small blisters form on the surface.  Wrap the dough in plastic wrap and let rest for 30 minutes before rolling or forming into the pasta shapes. This recipe can be cut in half. Or, you can wrap extra in plastic and keeping the refrigerator it to make another day. It will last 2 days wrapped.

Easy Red Sauce:

1 lb. ground beef

4 oz. sliced mushrooms

1 large diced onion

2 finely chopped garlic cloves

16 oz diced tomatoes

28 oz. crushed tomatoes 

1/2  cup  of red wine

1 tablespoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon crushed red peppers

1 tablespoon ground fennel

1 teaspoon basil

2 teaspoons oregano

1/4 cup fresh chopped parsley

In a large heavy stockpot, brown ground beef, breaking up the beef as you stir add a sprinkle of salt until browned. Drain the meat mixture if there is a large amount of fat from the beef. After beef has browned add chopped onions, garlic, and mushrooms sprinkle with more salt and add the pepper.  Add the fennel, basil and oregano and sauté for a couple minutes to release the herbs flavor.  Add the tomatoes, crushed tomatoes, and crushed red peppers.  Stir well and bring to a boil, stir in the red wine. Taste to adjust salt, may need a pinch of sugar. Simmer on low, stir frequently for at least an hour. 

Lasagna:

1lb. ricotta cheese, drained
1-2 lbs. mozzarella, shredded
1 cup parmesan, shredded
1 pasta recipe above or store bought 1 lb., cooked, rinsted, and cooled
 
Layering the Lasagna in a 9×13 pan. Spread 1 cup sauce on the bottom of the pan evenly, add a layer of lasagna noodles, spread another cup of sauce over the noodles. Crumble ricotta cheese over the sauce and noodles. Sprinkle mozzarella and parmesan on top of the ricotta, and repeat entire process until pan is full ending with a noodle layer. Top should have a layer of pasta covered with sauce and sprinkled with mozzarella and parmesan.
 
Cover with foil, spray the foil with pam before placing on top of lasagna, this helps the foil to not stick to the cheese.
Bake at 350 degrees for 1-2 hours or until heated thoroughly. Fabulous leftovers, best flavor the next day after flavors have melded together!

 

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