Lasagna is a household favorite! My hubby loves a Sunday pasta dinner – so, I needed to brush up on my pasta skills. In my love for milling, I started to do a lot of research on flours. If you’re so inclined, you can mill Kamut grains but DO NOT USE EGGS. However, I really love Caputo flour.
Caputo is soft, easy to roll out, and makes the perfect noodle!
Saucey Sauce:
Tomato sauce (limit salt and sugar in ingredients)
Tomato paste
Garlic. 2-4 cloves
Carrots
Celery
Mushrooms
Olives
Salt and pepper
Olive oil
Beyond meat (if you desire)
Crockpot sauce is my favorite! I start it around noon, and I let it cook for 5 hours. Start with olive oil and garlic and saute for 10mins. Then add sauce, paste, and your sliced veggies. Top with olive oil and S&P. Set it to low for 5 hours.
For the high-elevation dough:
Two cups of flour
Three eggs (This dough needs eggs – sorry, vegans)
Salt and pepper
1-2 tsp of olive oil
You can mix by hand or with a mixer. Add flour or oil as needed. Once the dough is the perfect ball (not too sticky or dry). Cover in a bowl and let it sit for 10 minutes. You can use a flat pasta maker for the rolling, or you can roll out with a pin – whichever you prefer. Once the noodle is the perfect length/thickness, sprinkle flour on both sides and work on the next noodle. Add two or three noodles to boiling water, and once the noodle rises to the top, it’s ready to remove. *Make sure to leave the water; you might need to add to the sauce. 😉
Once the noodles and sauce are done, you can start layering! I start with olive oil on the bottom of the pan, add a little sauce, and then add the first layer of noodles: sauce, cheese, noodles, repeat.
Vegan cheese: I love the Daiya dairy-free mozzarella and the Kitehill vegan ricotta for cheese. Any dairy-free parmesan will do.
Bake the lasagna for 30 minutes on 400/425.
Enjoy!
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