Monday, October 20, 2014


In the morning, make the white cheese by straining 1½ C yogurt. I do this by putting the yogurt in a thin handkerchief (that I keep for this purpose) in a sieve over a pitcher, and then covering it with a small plate.

At least 4 hours before you want to eat dinner, make the noodles:

Put in a bowl and mix together:

⅓ C white flour
⅓ C whole wheat flour


1 egg
1 T water
½ t salt
1 t olive oil

Make a hollow in the center of the flour and add the egg mixture. Mix and then knead the dough for 10 minutes. Let it rest, covered, for an hour. Break off small pieces and roll them on a very lightly floured surface until they are paper thin. 

Hang them from a wire rack to dry for 30 minutes or more.

Cook for about 7 minutes in boiling salted water, depending on the thickness of your noodles.

While the noodle dough is resting, make this meat sauce, but double the amount of tomato paste. 

You will also need:

250 gm grated mozzarella cheese

To assemble the lasagna

Place your ingredients in thin layers in a large oven dish in the following order:

Sauce, noodles, white cheese, mozzarella, repeat; end with noodles, sauce, and top with cheese.

Preheat oven to 180ºC (350ºF). Bake the lasagna for about 40 minutes, or until the top is lightly browned. Remove from oven, and allow to cool for 10 minutes before cutting. Serve with parmesan cheese.

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