Kim’s Cookin’ School Lasagna

It’s time to get fancy & get your weekly dose of Cookin’ School.

Easy Breezy Homemade Lasagna

By: Kim Betz

“because sometimes you just gotta cook.”

Perfect for Rainy Saturdays!

Pasta Dough

2 cups flour, plus about a 1/3 more for dusting
3 eggs

Combine ingredients in food processor and pulse briefly to combine ingredients. Then pulse for longer periods until dough forms ball around blade. Add water by the teaspoon if dough remains too dry.  Makes about 1pound of pasta.

Turn out onto table and knead until smooth and elastic about 5 minutes.  Cover and let rest while starting the sauces.

Italian Sausage Meat Sauce

6-8 cloves garlic. Smashed, than chopped
1/4 cup mince onion
1/4 cup mince red pepper
1/4 teaspoon fennel seeds
Salt and pepper
Pinch or to taste Red pepper flakes
2 lbs Italian sausage, casing removed if linked.
1 Tablespoon tomato paste
28 oz can crushed tomato, 14 oz can tomato sauce( I use Cento brand )

A few pinches of Basil, Oregano, Italian seasoning to taste and 1 pinch of sugar.

Sauté onion and red peppers in olive oil until clear over med heat, add salt, pepper, red pepper flakes, fennel seeds and garlic, cook until garlic is fragrant, careful not to burn the garlic.  Add crumbled sausage and cook stirring and breaking meat up until cooked through.  Increase heat and add tomato paste and stir allow paste to darken a little color.
Add crushed tomatoes and tomato sauce, stir, bring to boil than reduce heat to a low simmer.

Adjust seasonings, and add what you like, basil, oregano, Italian seasoning etc.

Cheese Sauce

1/4 cup butter, ( 1/2 stick )
1/4 cup flour
2 cups milk
1 cup heavy cream
1 1/2 cup grated Parmesan Cheese
Salt, pepper grated fresh nutmeg

Melt butter in pan over med heat, stir in flour and cook briefly stirring, but do not allow to brown.  Stir milk in slowly until smooth. Stir in cream, stirring until thicken. Add cheese, salt, pepper and nutmeg to taste. Reduce heat to low.  Turn off heat after 5 minutes.

Lasagna Noodles
Cut dough into 4 pieces. Keep pieces not in use covered. Have ready a large floured towel to place lasagna.

Run the pieces one at a time through the pasta machine on #1 up to #5, flouring the pieces to prevent sticking and cutting to keep pieces manageable.  Place on floured towel and allow to dry slightly.  Dust pieces liberally to prevent sticking.

To cut by hand, roll the dough on a floured surface until desired thickness, about as thin as you can and cut into 4 inch squares. Place on floured towels until ready to cook. 

Bring water to boil in a large pot. Once boiling, add salt, 2 large pinches.
Brush off as much flour as possible, cook noodles 2 -3 at a time for about 2 minutes or until noddle float to the top.  Carefully remove into large bowl with cold water. When cool enough to handle, remove to clean kitchen towel.

Assemble lasagna by spreading a small amount of meat sauce to the bottom of the pan, than cover with a single layer of pasta, cutting as needed.  Spread meat sauce in an even layer, spoon over cheese sauce, sprinkle with mozzarella cheese, cover with pasta and repeat until sauce is all used. Topping with pasta, cheese sauce and mozzarella .

Bake in a preheated 375 degree oven for 20-25 minutes until slightly brown on top.  Allow to cool before slicing.

6-8 serving
Any left over uncooked pasta can be allowed to dry and will keep for up to a week at cool room temperature., or wrapped airtight and refrigerated for1 week or frozen up to 3 months.
Leftover cooked pasta can be refrigerated for up to 12 hours, and is delicious  warmed with butter, or olive oil and herbs. It is fresh pasta after all:)

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