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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 245.3
  • Total Fat: 11.2 g
  • Cholesterol: 72.9 mg
  • Sodium: 297.9 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.6 g

View full nutritional breakdown of Kristy's Scratch Lasagna calories by ingredient
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Kristy's Scratch Lasagna

Submitted by: FIONAFAE

Introduction

I just have to say that if you can make rolled cookies, you can make pasta - no fancy equipment required! Fresh noodles are infinitely better, and you don't have to bother cooking them before assembling the lasagna, which makes them waaaay easier to handle! I just have to say that if you can make rolled cookies, you can make pasta - no fancy equipment required! Fresh noodles are infinitely better, and you don't have to bother cooking them before assembling the lasagna, which makes them waaaay easier to handle!
Number of Servings: 12

Ingredients

    1 cup all purpose flour
    1 cup whole wheat flour
    1 tsp salt
    3 eggs

    1 cup chopped red onion
    Garlic, 3 cloves, minced
    1 medium pepper, chopped fine
    Ground beef, lean, 8 oz
    1 Can Italian seasoned tomatoes
    1 can Hunt's tomato sauce
    1/2 small can tomato paste

    Ricotta Cheese, part skim milk, 2 cups
    Cottage Cheese, 1% Milkfat, 1/2 cup
    Romano Cheese, finely grated, 1/2 cup

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Directions

Heat up a large skillet on medium. Put in ground beef, onion, garlic and red pepper and cook until meat is no longer pink. Drain off the excess fat, then put the tomatoes, sauce and paste in with the meat. Bring to a simmer and turn heat to low.

Meanwhile:
Combine flours and salt on a smooth countertop or in a food processor. By hand, crack one egg at a time and fully incorporate w/a fork into the flour before adding another. In the processor, with it running, add all eggs at once. Either method, continue mixing until all the egg and flour are mixed together and the dough has come together in a ball. Knead for one minute until the dough is smooth. Seperate into four equal pieces and roll each one out as thinly as you can, then trim to achieve straight edges and cut the dough lengthwise into lasagna noodle-sized strips. Continue until all the dough has been rolled and cut, sprinkling flour as needed while rolling and on the pieces that are already cut.

Taste the meat sauce and see if it needs seasoning and/or more cooking time. When the sauce is ready, combine the ricotta and cottage cheese, and assemble the lasagna:

Place noodles (uncooked!) on the bottom of the pan, trimming as necessary so that they do not overlap or go up the edges. Spread half the ricotta mixture over the noodles, then one third of the tomato sauce, and sprinkle over one third of the romano cheese. Make another layer with the noodles, ricotta (the remainder), sauce and romano; on the top layer just sauce and romano cheese.

Bake @ 350 for 20-30 minutes, or until the cheese is turning golden and the sauce is bubbling.

Number of Servings: 12

Recipe submitted by SparkPeople user FIONAFAE.






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