Tuesday, January 26, 2010

Recipe: Whole Wheat Lasagna with homemade noodles

I wanted to make lasagna and didn't want to buy noodles, so I decided to whip out my lovely pasta machine and give it a go (with some help).

Whole Wheat Lasagna Noodles

3/4 c whole wheat flour
3/4 c all purpose flour
2 eggs
1/2 Tbsp olive oil
~2 Tbsp water
1/4 c ground flax seed (optional)

In a bread machine, combine flours, flax seed, eggs, oil, and water.  Allow to knead until the dough is well combined and forms a ball.  It should not be sticky or too dry when you touch it. You may need to add a little water or more flour to adjust the texture.  I like to knead it for about 10 minutes.

Cover the dough ball with saran wrap and let sit for 15-30 minutes.

Keep the dough covered with saran wrap, cutting off a small piece at a time (about palm sized).  Flatten into a disc and pass through pasta machine, progressively getting thinner and thinner until the dough is very thin - setting 6 on my pasta machine.

You can cut them into any desired shape and dry, or you can use the sheets directly in lasagna, no boiling required.

Whole Wheat Turkey and Mushroom Lasagna

Meat Layer:
1 lb ground turkey
1 pkg mushrooms (I used sliced baby portobellos)
1/4 c sundried tomatoes
1 Tbsp dried oregano
1 Tbsp garlic powder
1 jar spaghetti sauce (any flavor - I used double garlic)

Ricotta Layer:
~15 oz fat free ricotta cheese
2 eggs

Shredded Part Skim Mozarella

Whole wheat lasagna noodles (store bought or homemade)

Preheat oven to 350 F.

In a food processor, chop mushrooms and sundried tomatoes finely.  In a saute pan on medium high, saute ground turkey, mushrooms and sundried tomatoes until turkey is cooked through.  Drain excess grease with a paper towel, and stir in most of the jar of pasta sauce.

Place a layer of noodles in lasagna pan, then layer meat mixture, ricotta mixture, and a little mozzarella.  Place another layer of noodles on top, then repeat with the other layers.

Repeat until all the meat and ricotta are used (I got three layers down), put another layer of noodles on top, and then top with remaining sauce and some more mozarella cheese.

Cover with foil and bake for about 30 minutes, then remove foil and bake for another 20 minutes.  Let cool for about 5 minutes and serve.

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