Lasagna (and noodles)

Lasagna is one of those classic comfort foods that is perfect to pull out on a cold day. Since this winter seems to be stretching on forever, try it out and enjoy!

Homemade Pasta
from Better Homes and Gardens

2 1/3 cups all-purpose flour
1/2 tsp salt
2 beaten eggs
1/3 cup water
1 tsp cooking oil or olive oil

1. In a large bowl stir together 2 cups of the flour and salt. Make a well in the center of the flour mixture. Ina small bowl combine eggs, water, and oil. Add egg mixture to flour mixture; stir to combine.
2. Sprinkle a clean kneading surface with the remaining 1/3 cup flour. Turn dough out onto floured surface. Kneading until dough is smooth and elastic (8 to 10 minutes total). Cover and let dough rest for 10 minutes.
3. Divide the dough into 4 equal portions. On lightly floured kneading surface, roll each dough portion into a 12-inch square (about 1/16-inch thick). Let stand, uncovered, about 20 minutes. If using a pasta machine, pass each portion through machine according to manufacturer's directions until dough is 1/16-inch thick. Let stand; cut as desired.

Makes 1 lb pasta.

Ready to mix the dough.
Ready to knead the dough.

Kneaded dough.

I used my pasta machine. Here are the four portions resting and waiting to be cut up.

I got a pastry cutter for Christmas and this was my first time using it. It made some pretty noodles.

Cooking the noodles.

Lasagna

from Better Homes and Gardens

12 oz bulk Italian sausage or ground beef

1 cup chopped onion (1 large)

2 cloves garlic, minced

1 (14-oz) can diced tomatoes, undrained

1 (8-oz) can tomato sauce

1 Tbsp dried Italian seasoning, crushed

1 tsp fennel seeds, crushed (optional)

1/4 tsp black pepper

6 dried lasagna noodles

1 beaten egg

1 (15-oz) container ricotta cheese (or 2 cups cream-style cottage cheese, drained)

1/4 cup grated Parmesan cheese

6 oz shredded mozzarella cheese

1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2. Stir in undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds, and pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile cook noodles according to package directions (2 to 3 minutes if using homemade). Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.

Makes 8 servings.

Meat mixture.

Meat mixture with sauce.

The noodles stayed a little bent as they cooled. I would probably try to lay them flat if I can't immediately start layering them after they are drained.

The finished product: delicious. I love this recipe for lasagna. I'm sure there are more exotic and fancier lasagna recipes out there but this is certainly a good compromise between the familiar and the fancy. The ricotta is crucial to this recipe (don't switch it out for the cottage cheese). The sauce has a good amount of chunk to add interest and overall it has good flavor. Next time I think I'll roll the noodles out just a little thinner (I'll go to level 3 instead of 4) but that's the great thing about making them yourself: you can cater them to your preferences.