Completely Homemade Lasagna

I’m not sure exactly why, but one day I had it in my head that I wanted to try making lasagna from scratch…as in, the flat pasta sheets. I think part of it is how easy it is to use the new pasta making attachments I have and since the pasta sheets turn out so smooth from it, I thought it might be quite doable. I did technically skip making the sauce from scratch this time, but you could totally use homemade sauce, too. I just wanted to limit my variables slightly to see how it would go.

So, maybe this isn’t a full recipe…just a post that you too can make lasagna like this. And, also a post to let you know if it’s worth it. And you know what? It is. The pasta sheets had a slight bite to them in the cooked lasagna that was really tasty. They had a good flavor to them other than the normal boxed ones I buy. I will definitely make this again.

What did I do for it? I actually found it a little tricky to find simple recipes for this online. What I did was make the pasta first.

I’ve been playing around with my pasta recipe and am now doing 2 eggs for closer to 1.5-2 cups flour. I add more or less depending on the wetness of the dough. Basically, I add enough flour to make the dough not very sticky when I wrap it up to rest for 30-60 minutes on the counter. This makes it easier to go through the machine. I still add more flour as it goes through the machine to again prevent sticking.

During the rest period, I started the sauce. I know I didn’t make it from scratch but I did modify a jarred one. I sauted a chopped onion until lightly browned and softened and then added 1 pound ground beef to brown the beef. Once the beef is browned, I added the jarred sauce and brought it to a simmer. Simmer for about 20 minutes to cook the beef and then set it aside to cool slightly.

Also while the pasta rests, you can bring a pot of salted water to a boil. Cook the lasagna noodles for about 3 minutes and lay them out onto a sheet pan while you finish cooking the rest (in batches, ladling them out with a spider ladle).

Assemble your lasagna in a baking dish (about 9×13 inches) with sauce on the bottom, then a layer of noodles (you can always cut them to fit better if desired), then more sauce, followed by a layer of cheese (I used mozzarella and cheddar mixed with parmesan that I shredded/grated; about 2-3 cups total). Repeat until you are at the top, making sure to end with cheese. Pop it in the oven at 350 degrees F to bake for about 20-30 minutes until bubbly. Sprinkle some basil on top if desired. Wait 10 minutes before slicing to serve.

3 thoughts on “Completely Homemade Lasagna

  1. Jim has a KitchenAide mixer and I’m thinking of getting pasta attachments so read your previous comments about yours and finding them on sale. If you see a good sale, please send me a head’s up. The lasagne looks great!

  2. Pingback: Mixed-Bag Mondays: Mostly Fails | fudgingahead

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