Originally uploaded by lyricalmezzo
The last vestiges of cool weather are passing through the area and I figured this was the last opportunity until the crisp fall days return, to have a dish like lasagne. It is sort of like the first bowl of chili, but in reverse – you know what I am talking about.
I decided to make lasagne to go with the tiramisu – a meal of layers if you will. I decided to make the pasta from scratch….totally worth it….I also roasted the tomatos for the sauce – delicious! All-in-all, I had fresh pasta, fresh sauce, ricotta and feta cheeses, zuchinni, spinach, mozarella and parmesan. My friend who lived in Italy said it was just like what she had over there – OH YEAH!
For the pasta:
I mixed 1 cup of all purpose flour with 1 cup of whole wheat pasta flour, 2 eggs, add water as needed for the right texture. The pasta should stay together and should be fairly firm. I have a pasta attachment for my kitchen aid – just run through repeatedly – gradually reducing the size of the opening (does this make sense?) until you can see through the pasta.
For the sauce:
Roast tomatos with olive oil, salt and pepper, in a 350 degree oven unitl the oil bubbles, smush together to make a sauce – keep warm over low heat.
When you are ready to assemble:
Put enough sauce to cover the bottom of 9X12 pan. Place one layer of noodles over the sauce. I added feta, ricotta, zuchinni and spinach, mozarella, more sauce, then another layer of noodles. Repeat until you get to the top of the pan. The top layer is noodles, sauce, then as much cheese as you want 🙂
Cook in 350 degree oven for about an hour – the sides should bubble and the cheese will be golden brown. Enjoy with a nice chianti or shiraz.
For dessert I had the tiramisu – perfect evening of layered food!