homemade

Homemade Lasagna

Just a moment please...

Yield
Makes a 10x14 lasagna pan
Prep Time
Total Time

Making lasagna from scratch is worth doing. For this version I kept it simple with an easy ricotta spinach filling.

Ingredients

Homemade Pasta:
2 1/2 Cups all-purpose flour
2 large eggs
3 large egg yolks
Pinch of salt
Sauce:
1 28 ounce can diced tomatoes
2 Cups strained tomatoes
1 large shallot, minced
2 cloves garlic, minced
4 Tablespoons butter
1/2 Cup red wine (just guess)
1 Teaspoon dried oregano
1 Teaspoon red pepper flakes (optional)
1/2 Teaspoon dried marjoram (optional)
Filling:
1 1/2 pounds ricotta cheese
2 bunches spinach
1 lemon, juice and zest

Other stuff:

1 pound fresh mozzarella
Salt and pepper
Fresh basil (optional)
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Helpful Equipment

pasta rollerattachmentlasagna pan

Directions

1) To make dough, mix salt and flour then make a well out of the flour on a clean counter.  Add eggs to well and us a fork to lightly beat eggs.  Continue doing this until the flour slowly gets incorporated with the eggs.  Eventually they should come together in a dough.  It’s okay of the eggs break out of the well.  Just do your best.

2) Knead the dough for 10 minutes until it’s smooth and not sticky at all.  If it’s sticky at any point, knead it more flour.

3) Cover dough tightly with plastic wrap and let rest for at least an hour.

4) For sauce, add butter to a large pan over medium-low heat.  Once melted add shallots, pepper flakes, and garlic.  Cook until fragrant, about 3-5 minutes.  Add red wine, followed by tomatoes and other spices.

5) Simmer sauce on low for 20-30 minutes until sauce is fairly thick.

6) For spinach/ricotta mixture, blanch spinach in boiling salted water for 30 seconds.  Remove spinach to a few paper towels and once cool enough to handle, wring out spinach to get out as much moisture as possible.

7) Chop spinach and add to other filling ingredients in a bowl.  Stir well to combine.

8) To make noodles, cut pasta dough into at least 4ths, but 6ths is good for beginners.  Slowly work the dough through the pasta maker on the widest setting, kneading it and add more flour if you need to.  Do this until the dough is smooth and the width of the roller.

9) Crank the dial down one number at a time until the pasta roller is at 8 or 9.  9 is very thin, but delicious.

10) Once all your noodles are done, cut them into large rectangles.  Add them to salted boiling water for 30 seconds until they float.  Then add them to an ice batch drizzled with a good amount of olive oil. (You’ll have to do this in batches)

11) Remove the noodles from the ice batch and let them dry on a few paper towels.  You can stack them up, they shouldn’t really stick to each other.  If they stick a bit, it isn’t a big deal.

12) Make lasagna in a large deep dish, layering sauce, noodles, filling, and fresh mozzarella until you fill the dish.  You should be able to get 7-10 layers out of the ingredients.  Be sure to leave enough mozzarella to top the dish.  It’s okay to have some layers that are just sauce also.

13)  Bake dish covered in foil for 30 minutes and then uncovered for 30 minutes at 350 degrees.  Lasagna should be bubbling and crispy golden browned on the edges.

14) Let cool for a few minutes before serving!