I love making lasagna, even though it seems like too much work sometimes.
Last night, for the first time, we made lasagna with fresh pasta. Around here, we love fresh pasta, but fresh lasagna seemed like it might not work as well. We decided to experiment.
- 3/4 c. semolina flour
- 1 1/4 c. flour
- 2 eggs
- 1 tbsp. olive oil
Combine your dry items into a pile. Crack your egg into a well, add the water and eggs. Using a fork, or your hands, incorporate all those items. Work and knead your dough until it “feels” right. The feel is elastic and smooth. Let the dough rest for about 30 minutes and then roll out with a rolling pin or a pasta machine.
- 1 large can crushed tomatoes
- 1 medium can diced tomatoes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp. oregano
Saute the onions in a tbsp. olive oil. When the onions are translucent, add the oregano and garlic. Cook until fragrant and add tomatoes. Simmer. Adjust seasoning as necessary. (I often add basil, a dash of sugar and salt, depending on what it needs)
I tried to make my sauce a little thicker, chunkier and used less than I normally would have.
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup parmesan cheese
- 1 tsp. oregano
Mix the filling ingredients.
- 1/2 lb. italian sausage
- 1/2 lb. ground beef
I crumbled and browned the meats and let them sit until ready to assemble.
Start with saucing the bottom of the pan so nothing sticks. Layer in your pasta, cooked meats, cheese filling and sauce. Add another layer of pasta and repeat. Keep layering and finish it with 1/2 cup shredded mozzarella cheese. Bake covered with foil at 350 for 45 minutes. Remove foil and bake another 10-15 minutes.
Let it sit at least 10 minutes before you cut into it.