I am not adventurously culinary. Nor am I interested in long drawn out processes. I’m a busy mom, and a lazy cook. But still my favorite way of making lasagna is with homemade pasta. The first time I made homemade lasagne was because I had planned lasagna for dinner, but found myself short on pasta when the time came for action. I found a recipe and plunged in. I couldn’t believe how much better fresh pasta is. I was hooked.
This recipe serves eight. Cut it in half if you want a smaller serving.
- 2 c. flour (Durham is the standard pasta making variety, but regular white flour works too)
- 1/2 t. salt
- 4 eggs
The traditional Italian way is to make a pile of flour on the counter top, make a well in the center, sprinkle the flour with salt, then break your eggs right in the center. If you want to use a bowl instead, I won’t tell.
Use a fork to beat the eggs, pulling a little flour at a time into the eggs until it is all mixed in. The dough will seem dry, but that’s okay. Finish by kneading it on a floured the counter top.
Roll the pasta dough until it is a very thin sheet. You want to keep it floured and not sticking to the counter. I like to flip my entire sheet of dough from time to time to re-flour the surface.
Cut it into lasagna noodles. I use a pizza wheel to do the cutting.
Get water in a large pot boiling hard, then add the pasta. It cooks quicker than dried store pasta, about 8-10 min. By the time the water has returned to a full boil your pasta should be done.
Dump it out into a strainer in the sink. You’ll want to let it cool a few minutes before you try to assemble the lasagna.
- 16 oz can tomato sauce
- 1 T. dried oregano
- 1T. dried thyme
- 1 T. dried basil
- 1/2 t. salt
- 1/2 t. garlic powder
You can cook this over low heat during the time the pasta is being prepared or you can just mix it and add it cold. Of course don’t feel bad about resorting to the canned.
Prepare the meat by cooking about a pound of hamburger (or mix sausage and hamburger half and half) with a chopped up onion. I always pulverize the onion into little bits so my kids can’t tell it’s in there. The meat can cook while you are preparing the pasta.
Next, put it all together in layers.
My favorite cheese for lasagna is mozzarella. But I also like cheddar, pulverized cottage cheese, ricotta, and Parmesan.
Bake at 375 deg for about 30 min, until cheese is melted and bubbly. Mmmmm . . .