HOMEMADE LASAGNA NOODLES
This recipe for homemade lasagna noodles is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes about 4 pounds
Number Of Ingredients 6
Steps:
- Place '00' or all-purpose flour into the bowl of an electric mixer fitted with the dough hook attachment. In a large bowl, mix together yolks, milk, salt, and 1 tablespoon olive oil. With the mixer on low, slowly add egg mixture to flour; mix until well combined. Increase mixer speed to medium and knead until dough pulls away from the sides of the bowl and is smooth and elastic, about 15 minutes.
- Transfer dough to work surface and knead in remaining tablespoon oil. Cover dough with a damp kitchen towel and let rest at room temperature for 2 hours before rolling or store in an airtight container, refrigerated, up to 1 day.
- Dust work surface lightly with semolina flour.
- Divide pasta dough into 5 pieces and flatten each piece with the palm of your hand. Roll each piece of dough through a pasta machine, working from the largest setting to the smallest setting, and passing the dough through each setting twice. Using a sharp knife, cut pasta sheets into 13-inch-long pieces. Lay pasta sheets on prepared work surface, covered with a damp kitchen towel as you work.
- Bring a large pot of salted water to a boil. Meanwhile, prepare and ice-water bath. Generously salt ice-water bath and set aside. Add pasta to boiling water and cook for 2 minutes. Drain, and immediately transfer to ice-water bath. Line a baking sheet with kitchen towels and transfer dough to baking sheet, layering kitchen towels between cooked pasta.
HOMEMADE LASAGNA NOODLES
Delicate, supple lasagna noodles are easy to make from scratch. No pre-boiling required!
Provided by Marissa Stevens
Categories Main Course
Time 1h10m
Number Of Ingredients 4
Steps:
- Add flour and salt to the bowl of a food processor; pulse a few times to combine.
- In a medium bowl, mix eggs and olive oil with a fork until just combined. Pour over flour mixture in food processor. Pulse several times until no dry flour remains. Process for about 1 minute, or until dough has gathered into a ball then broken into bead-like fragments and gathered into once or twice more. (This will both mix and knead the pasta dough.) If the dough gets stuck at any time, turn off the food processor and nudge the dough slightly and continue to process.
- Remove the pasta dough from the food processor and shape with your hands into a smooth small and cover with plastic wrap. Let rest for 30 minutes or up to 1 hour at room temperature (the longer it rests, the softer and easier to work with it will be). (Roll out immediately or refrigerate for up to 1 day.)
- Dust a rimmed baking sheet generously with flour.
- Divide dough into six equal pieces on floured work surface and cover five pieces loosely with plastic wrap. With your palm, flatten one piece into a rough rectangle about 1/2-inch thick; rub all over with flour. Feed one end through a manual pasta machine, beginning at the widest / lowest setting (1). Fold rolled dough into thirds, as you would a letter and roll it through again, feeding the narrow end through the machine; repeat this folding / rolling process three times, dusting with flour as needed.
- Now you'll run the dough through progressively narrowing settings without folding. Turn dial to the next setting (2) and, feeding the narrow side first, run dough through again. Repeat at the next four settings (3, 4, 5, 6), stopping on the second to last setting. (For a shorter noodle, cut the dough in half crosswise before running through the pasta cutter.) Cut noodle into 2 equal pieces or your desired length and place in a single layer on prepared baking sheet. Lightly dust with flour. Repeat with remaining dough portions.
- Use noodles in your favorite lasagna recipe!
Nutrition Facts : Calories 104 kcal, Carbohydrate 16 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 47 mg, Sodium 212 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ULTIMATE HOMEMADE LASAGNA NOODLES RECIPE
Provided by Claudia Gomez
Time 15m
Yield 4
Number Of Ingredients 3
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!
Nutrition Facts : ServingSize 4
MY MOM'S LASAGNA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
- Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
- Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
- Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.
LASAGNA ROLLS
My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. -Mary Lee Thomas, Logansport, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
HOMEMADE LASAGNA SHEETS
Homemade lasagna sheets are easier to make than you think and you don't even need a pasta machine! And forget about blanching the sheets before baking - no precooking is required!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.7 mg, Sugar 0.5 g
MEXICAN LASAGNA WITH NOODLES
A different twist on lasagna! Easy to make!
Provided by POPCKLGAL
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
- Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
- Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
- In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 558.9 calories, Carbohydrate 72.3 g, Cholesterol 59.5 mg, Fat 19.1 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 9.8 g, Sodium 605.9 mg, Sugar 3 g
EGG NOODLE LASAGNA
An easy lasagna recipe using egg noodles instead of the traditional lasagna noodles. This is a great 'clean out the cupboard & fridge' recipe! The original recipe calls for mascarpone instead of the ricotta (which I use). Use mascarpone if you wish...it's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.
Provided by Hey Jude
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
- Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
- While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
- Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
- Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 708.2, Fat 37.2, SaturatedFat 19.9, Cholesterol 188, Sodium 798, Carbohydrate 47.7, Fiber 2.5, Sugar 2, Protein 44.6
FRESH LASAGNA NOODLES
Do not attempt to cut the amounts in the recipe in half. Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room temperature for up to one week. Boil for 90 seconds before using.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 24 squares (4 inch) or 16 strips (4 by 13 inches)
Number Of Ingredients 3
Steps:
- Mound flour on a work surface, and make a well in the center. Beat eggs and a pinch of salt in a small bowl, then pour eggs into well. Using a fork, slowly add flour to eggs, incorporating a small amount at a time, switching to hands as dough becomes stiff.
- Knead dough on a lightly floured surface until smooth, elastic, and no longer sticky, about 10 minutes. Cover with plastic, and let dough rest on counter for 1 1/2 hours.
- Cut dough into 8 pieces. Working with 1 piece at a time and keeping remaining pieces covered, dust dough lightly with flour, and feed through a pasta machine's widest setting (No.1). Fold dough lengthwise into thirds, and rotate 90 degrees. Pass through machine 2 more times.
- Turn dial to next-narrower setting. Pass dough through machine twice, gently supporting it with your palms. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (No. 6 on a KitchenAid pasta roller). If dough bubbles or tears, pass it through again, and dust with flour if it sticks. Immediately cut sheet into lasagna noodles: 4-inch squares for individual lasagna or 4-by-13-inch strips for a large pan. Transfer strips to a drying rack for 1 hour. Repeat with remaining dough. (Noodles can be stored, when completely dry and stiff, for up to 1 week.)
- Fill a large bowl with cool water. Bring a large pot of salted water to a boil. Cook 2 to 3 noodles at a time for 90 seconds. Using a wire-mesh skimmer, transfer noodles to cool water, and swirl a few times. Place on a parchment-lined baking sheet until ready to use, placing a piece of parchment or plastic between layers. Use immediately.
HANDMADE LASAGNA SHEETS
There's nothing quite like lasagna made with thin, silky sheets of fresh pasta. The noodles absorb the sauces as the dish bakes, and everything separate becomes one. Each bite will melt in your mouth. When rolling out the dough, sprinkle generously with flour to prevent sticking. And if you can't cook the pasta right away, make sure to spread flour abundantly between each sheet because the longer it sits, the more it will threaten to stick back together. If after assembling the lasagna you are left with uncooked sheets of pasta, cut them into noodles, toss with flour, and freeze on a baking sheet in a single layer before transferring into a freezer bag. Freeze for up to a month, and to cook, just drop into boiling, salted water.
Provided by Samin Nosrat
Categories dinner, noodles, pastas, project, main course
Time 1h30m
Yield About 20 (13-inch-long) pasta sheets (1 3/4 pounds)
Number Of Ingredients 3
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.
EASY NO-COOK NOODLE LASAGNA
Fast and super easy to put together on those nights you don't have a lot of time. No one will know you cheated. You don't even have to use the noodles that are specifically designed to not cook before. Just use normal noodles.
Provided by joannaf73
Categories One Dish Meal
Time 1h20m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Grease a 9x13 baking pan.
- In a large frying pan, brown ground beef.
- Drain.
- Combine drained meat with tomatoes and spaghetti sauce.
- Spread a thin layer of sauce on the bottom of the greased pan.
- Arrange half the uncooked noodles over the sauce.
- Spread half the ricotta cheese over the noodles.
- Sprinkle with half of the mozzarella cheese.
- Add another layer, using up the remaining noodles, sauce, ricotta cheese, and mozzarella cheese.
- Cover with aluminum foil.
- Baked covered for 50 to 60 minutes or until noodles are tender.
- Uncover, sprinkle with Parmesan cheese, and bake another 5 minutes.
- Let stand for 10 minutes before serving.
More about "homemade lasagna noodles recipes"
HOMEMADE LASAGNA NOODLES - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 92Category BasicsServings 1
- To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
- Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
- Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
HOW TO MAKE LASAGNA WITH OVEN-READY NOODLES? RECIPE
From hotsalty.com
HOMEMADE LASAGNA RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
THE BEST HOMEMADE LASAGNA RECIPE - BAKER BY NATURE
From bakerbynature.com
LASAGNA, THE ORIGINAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
MAKING HOMEMADE LASAGNA NOODLES IS EASY! | MYRECIPES
From myrecipes.com
LASAGNA WITH HOMEMADE LASAGNA NOODLES - MOTHER THYME
From motherthyme.com
KETO LASAGNA RECIPE (WITH REAL NOODLES!) | WHOLESOME YUM
From wholesomeyum.com
5 LASAGNA NOODLE RECIPE IDEAS | FN DISH - FOOD NETWORK
From foodnetwork.com
FRESH LASAGNA NOODLES - CHEF'S MANDALA
From chefsmandala.com
HOMEMADE LASAGNE PASTA SHEETS (LASAGNA) - THE PASTA PROJECT
From the-pasta-project.com
39 THINGS TO DO WITH LASAGNA NOODLES - TASTE OF HOME
From tasteofhome.com
HOMEMADE LASAGNA | MCCORMICK
From mccormick.com
LASAGNA NOODLES: HALFMADE HOMEMADE - STEVEN AND CHRIS
From cbc.ca
HOW TO MAKE HOMEMADE LASAGNA NOODLES - JEN AROUND …
From jenaroundtheworld.com
FRESH PASTA FOR LASAGNE - RECIPE - FINECOOKING
From finecooking.com
NO BOIL LASAGNA NOODLES BRANDS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY LASAGNA RECIPE (NO NEED TO BOIL THE NOODLES!)
From tastesoflizzyt.com
THE MOST AMAZING LASAGNA RECIPE
From thestayathomechef.com
EASY HOMEMADE LASAGNA {CLASSIC DINNER!} - SPEND WITH PENNIES
From spendwithpennies.com
HOMEMADE FRESH GLUTEN FREE LASAGNA NOODLES & LASAGNA
From gfjules.com
HOW TO MAKE HOMEMADE LASAGNA NOODLES - YOUTUBE
From youtube.com
HOMEMADE KETO LASAGNA NOODLES PASTA SHEETS - LOW CARB NO CARB
From lowcarb-nocarb.com
CLASSIC HOMEMADE LASAGNA RECIPE - SIMPLY SCRATCH
From simplyscratch.com
THE BEST HOMEMADE LASAGNA RECIPE – MY ROI LIST
From myroilist.com
LASAGNA RECIPE WITH MEATBALLS - THERESCIPES.INFO
From therecipes.info
16 LASAGNA ROLL-UP RECIPES-HOW TO MAKE LASAGNA ROLL …
From delish.com
SLOW-COOKER LASAGNA AND FLAVORFUL MARINARA RECIPE
From mincerecipes.info
HOW TO MAKE LASAGNA WITH NO-BOIL NOODLES (4 EASY STEPS)
From 2sistersrecipes.com
WHAT TO DO WITH LEFTOVER LASAGNA NOODLES IF YOU DON'T HAVE …
From rachaelrayshow.com
EASIEST LASAGNA EVER - DAMN DELICIOUS
From damndelicious.net
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
OVEN-READY LASAGNA NOODLES RECIPE - BARILLA
From barilla.com
HOMEMADE EASY MEAT LASAGNA RECIPE WITH NO BOIL NOODLES
From cleverlysimple.com
HOMEMADE SPINACH LASAGNA NOODLES RECIPE | MYRECIPES
From myrecipes.com
THE BEST MAKE AHEAD LASAGNA - CULINARY HILL
From culinaryhill.com
LASAGNA WITH HOMEMADE NOODLES - JEN AROUND THE WORLD
From jenaroundtheworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search