Madrina's Infamous Lasagna Recipe Monday, August 31, 2009 |
4 cups semolina flour
A good pinch of sea salt
A good pinch of basil
A small pinch of oregano
1 ½ cups warm water
1. Mix flour, sea salt, basil, and oregano in large bowl.
2. Add warm water to flour mixture. Stir with wooden spoon. Use your hands to finish mixing it evenly.
3. On floured surface, knead the dough for 10 minutes.
4. Form the dough into two even balls. Cover and let stand for 15 minutes.
5. Divide each ball into quarters.
6. Take dough pieces (one at a time) and roll out to 1/8 to 1/16 inch thick. Be sure to keep the rest of the dough covered so that it stays moist. Use a knife to cut the rolled-out dough into a strip 3 inches wide by 6 inches long.
7. Repeat for the other seven pieces of the lasagna noodles dough.
8. Fill a large pot with water. Sprinkle with sea salt. Bring to boil and add the lasagna noodles one at a time.
9. Cook until al dente (usually 5 min). Use a wooden spoon to gently move noodles around in the pan, making sure none stick to the bottom or sides, or to each other.
10. Drain noodles and layer into lasagna recipe.
Enough lasagna noodles (8-10)
Some chopped onions
Some minced garlic
A Brad handful of chopped fresh parsley, divided
2 (6 ounce) cans tomato paste
7 or 8 really good tomatoes
Some water
Some oregano
Some basil leaves
Other spices(to taste)
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
Some grated Parmesan cheese
3 eggs
Lots of shredded mozzarella cheese
1. Preheat oven to 350 degrees F.
2. In skillet over medium heat, brown the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomatoes, water, other spices, oregano, and basil; mix well. Simmer, covered, for about 5 minutes; stirring occasionally.
3. In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, and eggs; mix well.
4. In lightly greased 9x13 inch baking dish, spread some sauce mix. Begin layering with noodles, some cheese mix, more sauce, and mozzarella. Repeat.
5. Bake covered in a preheated oven at for 45 minutes. Uncover, and sprinkle spices (dried parsley and oregano usually) on top. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.
A good pinch of sea salt
A good pinch of basil
A small pinch of oregano
1 ½ cups warm water
1. Mix flour, sea salt, basil, and oregano in large bowl.
2. Add warm water to flour mixture. Stir with wooden spoon. Use your hands to finish mixing it evenly.
3. On floured surface, knead the dough for 10 minutes.
4. Form the dough into two even balls. Cover and let stand for 15 minutes.
5. Divide each ball into quarters.
6. Take dough pieces (one at a time) and roll out to 1/8 to 1/16 inch thick. Be sure to keep the rest of the dough covered so that it stays moist. Use a knife to cut the rolled-out dough into a strip 3 inches wide by 6 inches long.
7. Repeat for the other seven pieces of the lasagna noodles dough.
8. Fill a large pot with water. Sprinkle with sea salt. Bring to boil and add the lasagna noodles one at a time.
9. Cook until al dente (usually 5 min). Use a wooden spoon to gently move noodles around in the pan, making sure none stick to the bottom or sides, or to each other.
10. Drain noodles and layer into lasagna recipe.
Enough lasagna noodles (8-10)
Some chopped onions
Some minced garlic
A Brad handful of chopped fresh parsley, divided
2 (6 ounce) cans tomato paste
7 or 8 really good tomatoes
Some water
Some oregano
Some basil leaves
Other spices(to taste)
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
Some grated Parmesan cheese
3 eggs
Lots of shredded mozzarella cheese
1. Preheat oven to 350 degrees F.
2. In skillet over medium heat, brown the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomatoes, water, other spices, oregano, and basil; mix well. Simmer, covered, for about 5 minutes; stirring occasionally.
3. In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, and eggs; mix well.
4. In lightly greased 9x13 inch baking dish, spread some sauce mix. Begin layering with noodles, some cheese mix, more sauce, and mozzarella. Repeat.
5. Bake covered in a preheated oven at for 45 minutes. Uncover, and sprinkle spices (dried parsley and oregano usually) on top. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.