Handmade Lasagna Pasta Recipe 425

HOMEMADE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
• In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
• In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
• Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

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.

ULTIMATE LASAGNA AS MADE BY JOE SASTO RECIPE BY TASTY

Steps:

• Make the pasta dough: In a large bowl, whisk together the 00 flour, spinach powder, and salt. Transfer to a clean surface and make a large well in the center. Add the egg yolks and eggs and mix with a fork, slowly incorporating the flour with egg mixture until a loose dough begins to form.
• Once all of the flour has been incorporated, knead the dough by hand for 20 minutes, until stiff. Depending on the size of the eggs, a few tablespoons of water or a light dusting of flour may be needed to bring the dough together.
• Wrap the dough in plastic wrap and let rest at room temperature for 2 hours.
• Lightly dust the dough with flour and roll out to a long oval. Divide the oval in half and wrap one portion in plastic wrap. With the other portion, using the pasta roller attachment on a stand mixer, laminate and roll out the dough to setting #5. Repeat with the remaining dough.
• Cut sheets of dough to fit a 9 x 13-inch (22 x 33 cm) baking pan. Dust semolina between each sheet to prevent sticking.
• Make the bechamel: In a medium saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes, until translucent.
• Add the flour and continue to cook, stirring constantly, for about 4 minutes, until golden brown and fragrant. Slowly stream in the milk, whisking continuously. simmer for 2-3 minutes, until the sauce thickens.
• Season with the salt, pepper, and nutmeg to
• Remove the pot from the heat and let the sauce cool to room temperature.
• Make the meat gravy: Add the vegetable oil, butter, and onion to a large pot over medium heat. Cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, celery and carrot and cook for about 4 minutes, stirring the vegetables to coat in the butter until fragrant. Season with the salt and pepper.
• Add the ground beef. Break up the meat very well, then season with more salt. Cook until the beef has lost its raw, red color, 4-5 minutes. Add water as needed to help the beef break down.
• Increase heat to medium-high. Add the milk and simmer, stirring frequently, until it has bubbled away slightly, 15-20 minutes. Add the nutmeg and stir to combine. Add the wine and simmer until it has slightly evaporated, 10-15 minutes.
• Add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, reduce the heat to low to maintain a simmer. Cook, uncovered, for 2 hours or more, stirring often until the tomatoes have reduced slightly, and the fat has separated on the top. Remove the pot from the heat, season with salt and pepper to taste, and let cool.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• Assemble the lasagna: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
• Working in batches, blanch the pasta sheets in the boiling water for 30-60 seconds, then transfer to the ice bath to stop the cooking process. Immediately transfer to the prepared baking sheet. Separate each pasta sheet with nonstick spray and parchment paper.
• Begin layering the lasagna in a 9 x 13-inch (22 x 33 cm) baking dish, starting with the meat gravy, then pasta, then bechamel, Parmesan cheese, gravy, shredded mozzarella, and more pasta. Repeat with the remaining ingredients, then finish with a layer of sliced mozzarella
• Bake the lasagna for 45-60 minutes, or until the cheese is melted and bubbly. Turn the oven to broil and cook until the cheese on top is golden brown, 1-2 minutes.
• Let rest for 15-30 minutes before serving.
• Top with fresh basil, then slice and serve.
• Enjoy!

THE BEST LASAGNA RECIPE BY TASTY

Steps:

• Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
• Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
• Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
• Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
• Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
• Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
• Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
• Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
• Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
• Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
• Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
• Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
• Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
• Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
• Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
• Enjoy!