Handmade Lasagna Pasta Recipe 425

ULTIMATE HOMEMADE LASAGNA NOODLES RECIPE

Steps:

• Measure out 2 and 1/2 cups of all-purpose flour and pour it all into a large mound on a clean countertop or kitchen work surface.
• At the top of the mound, dig out a large well, using your fingers to push the flour into shape.
• Crack all 4 eggs into the center of the well and use a fork to beat them lightly.
• Once you beat the eggs, use your fingers to slowly fold over the flour into the eggs, filling in the well and mixing everything as you do so.
• Keep doing this until a soft dough has begun to form, and it's springy enough to shape into a ball.
• When you have the right shape, place more flour down onto the kitchen surface, and begin kneading your dough.
• Keep kneading for at least 10 minutes. The dough needs to be elastic and smooth.
• If the dough is too wet, you need to add more flour. If it's much too dry, then consider adding one further egg to the mixture and remixing.
• When you're pleased with your dough's texture, wrap it up in cling wrap. You should let your dough rest at room temperature for half an hour before you start rolling out your fresh lasagne sheets!
• Remove your dough ball from the cling wrap once it's rested for at least half an hour.
• With a sharp knife, slice the dough ball into 6 equally sized pieces.
• Place one piece on a lightly floured kitchen counter and wrap the rest up to keep the remaining dough from drying out.
• Push the dough ball into a flat rectangular shape with both hands.
• Set up your pasta maker on the side and place it onto the widest noodle setting.
• Pass the rectangle of dough through the roller to flatten it.
• Fold the flattened dough over into thirds and pass the rectangle through the roller while it is still on the widest setting.
• Keep repeating and rolling the dough through the pasta maker at least 10 times to flatten it out. You may need to add more flour if things start to get sticky!
• After the tenth attempt, place the pasta maker onto the next setting down from the widest and pass the dough through again.
• Keep putting the setting down a notch and passing the dough through until you've reached the thinnest setting it can be. The result should only be about 1/16 of an inch thick.
• Place your long, thin stretch of dough onto parchment paper and gently slice it into lasagna noodle-sized pieces.
• Repeat until you have no remaining dough left to roll out through your pasta maker!
• Place a large saucepan on the stovetop and bring a large pot of salted water to the boil.
• You also need a large pot of ice-cold water ready on the side (within easy reach!).
• Place individual lasagna sheets into the boiling water and allow them to cook for just 30 seconds.
• Immediately remove the lasagna sheets and place them into the ice-cold water you have waiting.
• Repeat this process until you have no lasagna sheets left to cook.
• Drain the lasagna sheets and give them a quick rinse under the water before transferring them to a baking tray or parchment paper where they can rest until it's time to assemble your homemade lasagna and bake it in the oven!

HANDMADE LASAGNA PASTA RECIPE - (4.2/5)

Steps:

• Combine all-purpose flour, semolina flour and a pinch of salt. Sift the mixture onto a flat surface. Create a deep hollow in the center of the pile of flour. Crack six eggs into the hollow and add 2 tablespoons of olive oil. Beat the eggs and oil with a fork, gradually incorporating the flour. Knead the dough when it becomes too thick to stir with a fork. Knead on a lightly floured surface for eight to 12 minutes until the dough is smooth, firm and dry. Sprinkle it with semolina flour whenever it becomes sticky. Wrap the dough in plastic wrap and allow it to sit for 20 to 30 minutes at room temperature. Roll out the dough with a rolling pin until it is very thin. Cut into strips approximately 7 inches long and 3 1/2 inches wide. Allow the noodles to dry for two hours. Dried pasta should be stored in a resealable bag in the refrigerator for up to 3 or 4 days and in the freezer up to 3 months.

LASAGNA SKILLET PASTA RECIPE BY TASTY

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
• Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
• Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
• Enjoy!

HOMEMADE LASAGNA SHEETS

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn the dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until the dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
• Cut the pasta into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry about 30 minutes before assembling.

DEADLY DELICIOUS LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
• In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
• In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
• Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
• Preheat oven to 425 degrees F (220 degrees C).
• Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
• Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.

LASAGNA DOME RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
• Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
• Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
• In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
• Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
• Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
• Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
• Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
• Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
• Cover with foil and bake for about 45 minutes, until cooked through.
• Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
• Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
• Invert the lasagna dome onto a cutting board.
• Pour the béchamel sauce over the dome and top with basil.
• Slice the dome, then top with more Parmesan and basil, if desired.
• Enjoy!

HANDMADE LASAGNA SHEETS

Steps:

• Mound the flour in the center of a large mixing bowl. Dig a well in the center of the mound and add the whole eggs and 5 yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half the flour is incorporated.
• Use your fingers to continue to mix the dough. Press any loose bits of flour into the dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour.
• Once the dough comes together into a cohesive mass, remove it from the bowl and transfer it to a lightly floured surface. Knead the dough by hand until smooth, elastic and uniform in color, 4 to 5 minutes. Wrap the dough in plastic and set aside at room temperature for at least 30 minutes (or up to 4 hours).
• Line a baking sheet with parchment paper and lightly dust with flour. Set aside.
• Cut off a quarter of the dough. Rewrap the larger portion and set aside. Use the heel of your hand to flatten the small piece of dough into an oval approximately the same width as your pasta machine, about 6 inches wide. Set the rollers to their widest setting and pass the dough through.
• Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
• Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
• Once the pasta is about 1/4-inch thick, begin rolling it twice through the next thinner settings. As you roll, lightly sprinkle flour on both sides of the pasta to prevent it from sticking to itself.
• Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick. (On most machines, you won't make it to the thinnest setting.)
• Cut pasta into sheets, about 13 inches long. Dust the sheets lightly with flour, stack on the prepared baking sheet and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

LASAGNA STYLE PASTA DISH

Steps:

• Preheat oven to 425*. Grease an 8x8 pan.
• Pour sauce and water into the pan. Stir noodles into the mixture. Cover, bake for 35-40 minutes.
• Check noodles to see if they're done. (If not, bake an additional 5-10 minutes.) Sprinkle cheese over the top and place back in the oven for 2-3 minutes until the cheese melts.
• -OR-
• To make it in a dutch oven, or large skillet, add an additional 1/4 cup of water. Bring pasta and sauce with noodles to a boil, and simmer covered 15 minutes or until pasta is done. Stir well, and sprinkle with cheese. Cover a few minutes to allow cheese to melt before serving.

HOMEMADE LASAGNA PASTA SHEETS

Steps:

• Sift both flours into a food processor and sprinkle salt over. Set aside.
• Whisk whole eggs in a small bowl, and then whisk in oil and water.
• With the food processor running, pour in the egg-oil mixture slowly.
• Add the egg yolk as the mixture begins to form into a ball.
• Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
• Remove dough from food processor and knead it with your hands for a minute.
• Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
• Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
• Lightly flour one of the dough balls and form into a disc.
• Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
• Fold the dough strip into thirds or quarters to create a square.
• Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
• Cut dough into 13 inch long strips while soft.
• Dry strips on a rack or on a board for at least 15 minutes.
• Repeat with remaining 3 balls of dough.
• Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.