Instead of jetting off to
Now that I make my own lasagna I can have it whenever I want and often make up a big tray and freeze (enormous) individual pieces to heat up when I get a craving. I don’t follow a recipe for the filling, it generally varies depending on what I have on hand. I like to make up all the components and then put it together assembly line style. My latest and greatest lasagna discovery is to use homemade pasta instead of storebought noodles. Yes, it takes considerably more time to make your own, but I like playing around in the kitchen, it’s fun for me. I also like rolling the noodles super thin and making as many layers as will fit in my pan. For this lasagna I got 6 layers of noodles alone. That’s awesome! I’ve gotten even more than that, but in that case the filling I’m using between pasta layers is pureed. This time around I used a filling that consisted of tomato sauce, cottage cheese, beef seasoned with ginger and garlic, onions, green and red peppers and mozzarella cheese. Someday I’ll have to post about the seafood lasagna that I make which uses a white sauce and is fantastic. Until then, I’d be happy to hear what you like in your lasagna and if anyone needs me, I’ll be finishing off the pan of lasagna and then rolling myself to the couch.
Fresh Pasta (from Giada DeLaurentiis’ Everyday Pasta)
3 cups all purpose flour, (I used 00 flour and since I’ve started using it in my pasta, I like it a whole lot more)
4 large eggs
1 T kosher salt
1 T olive oil
Place the flour in the bowl of a food processor. In a small bowl lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor with the flour and pulse to combine, scraping down the sides if needed. Continue with the machine running, until the liquid is evenly distributed, about 1 min, (I didn’t let it run that long). The dough should stick together if pinched between your fingers and be cornmeal yellow in color. Some of the dough will be clumping together but it will not form a ball.
Turn the dough out onto a lightly floured surface. Gather the dough into a ball and knead until smooth. Cover with plastic wrap and let rest 30 minutes before rolling and shaping as desired.