The Minter Kitchen | Classic Lasagna with Homemade Noodles

Serves 8-10

The homemade pasta makes this! But if you don’t have the time it’s still an amazing lasagna recipe. I’ve been eating the leftovers for days now. Couldn’t bear throwing out one homemade noodle.

Ingredients for Lasagna

4 tablespoons olive oil

3 cloves garlic

1 large onion

2 lbs. ground beef

1 teaspoon basil (dried)

1/2 teaspoon oregano (dried)

Dash nutmeg

4 tablespoons worcheshire sauce

1 tablespoons A-1 Steak Sauce

1 tablespoon Heinz 57 Sauce (if you like less sweet, leave this out)

4 tablespoons red wine (Chianti)

1 can tomato paste

4 cups whole canned tomatoes

16 oz. cottage cheese

1 lb. lasagna noodles (optional homemade lasagna noodles below)

1 1/2 lbs. mozzarella cheese

Ingredients for Homemade Noodles

1 cup semolina flour

1 cup flour

1/3 cup water

2 large eggs

2 tablespoons extra virgin olive oil

Directions for Lasagna

Brown chopped onion & garlic in olive oil. Add meat and cook through. Drain any grease. Add oregano, basil, nutmeg, wine, and sauces. Add tomato paste, tomatoes, and enough juice from tomatoes to fill the tomato paste can. Simmer uncovered for one hour. All liquid should be cooked off. Add cottage cheese to sauce. Line 9×13 pan starting with layer of noodles then sauce then cheese. Complete 4 layers (12 noodles) and finish with cheese. Bake at 350 degrees for 20 minutes.

Directions for Homemade Noodles

Combine flours in food processor and process for 30 seconds. In a bowl, combine water, eggs, and olive oil and stir with a whisk. While food processor is on, add liquid mixture through the shoot. Run food processor until a round ball of dough appears. Kneed dough lightly about five times. Cover with plastic wrap and let sit for 30 minutes.

Bring 6 quarts water and 1 tablespoon salt to a boil. Separate dough into 13 round balls (close to cookie size). Keep all the dough balls covered in plastic wrap, removing one at a time and placing on a lightly floured surface. Roll out dough balls into approx 3 x 13 inch long strips. (Basically you want three noodles to be able to cover the surface of the 9×13 inch pan, 12 in all. You have an extra dough ball in case one doesn’t turn out.) After each ball has been rolled out, set aside on a lightly floured surface and cover with plastic wrap or a cloth. These dry out quickly so keep them covered or cook them immediately. Lower one to three pasta sheets at a time into boiling water, cooking for 90 seconds or until done. Remove noodles with slotted spoon, set aside and repeat until all are done. Then follow lasagna directions above.