Slow & Steady Style Lasagna

Slow & Steady Style Lasagna

There's Quick Lasagna, tasty and plenty filling. Then there is Slow & Steady Style Lasagna, where every bite is perfection. Both are great to know . . .

The highlight of this lasagna is the delicate handmade pasta sheets.


Slow & Steady Style Lasagna

Step 1: Make pasta for lasagna noodles

  • Recommendation: if available, use a food processor to make the dough

  • Don't have a pasta roller? Brenda strongly recommends making Manicotti Crepe Noodles to replace the pasta sheets in this lasagna, it will taste just as amazing

To a mixing bowl, add:

1/2 tsp salt

2 cups flour

Sift together, then stir in:

3 eggs

3 tsp water

Knead until dough is elastic (food processor: pulse until dough is smooth).

Divide dough into 7 equal portions. Let rest 1-2 hours.

Step 2: Make Sauce

Make one batch of Brenda’s Spaghetti (or Lasagna) Sauce

To the sauce, add:

1/2 cup water

1 (7 oz) can mushroom pieces, chopped (optional)

Bring to a light boil & cover. Simmer until time to assemble lasagna.

Step 3: Put together cottage cheese mixture

In a medium bowl, combine:

16 oz cottage cheese

1 egg

1 Tbsp parsley, dried

Stir together until combined. Set aside.

Step 4: Make Sauce

Make one batch of Creamy Garlic Sauce, set aside.

Step 5: Gather remaining ingredients

8 oz cheese, shredded

1 (15 oz) can spinach, drained (optional)

Set aside.

Step 6: Prepare pasta sheets

Add cold water to a large mixing bowl, set aside. *To be used to cool the cooked pasta.

To a large pot add:

3-4 quarts water

2 tsp salt

Bring to a boil. 

While waiting to boil, roll each of the 7 dough balls into a rectangular sheet, approximately 13"x9." 

  • If available, use a pasta machine: 

    • Run each sheet of pasta through at each number setting, flouring sheet lightly between rolls   

      • Expected that final roll will be setting 7 (out of 8)

      • Dual purpose of rolling pasta and developing delicate texture

    • Roll each sheet to be ~5"x 26" then cut in half to create two ~5"x13" strips

      • 14 strips will be enough to cover the 13"x9" pan for the 7 layers

  • If no pasta roller, Brenda strongly recommends making Manicotti Crepe Noodles instead of lasagna noodles

Boil sheets/strips in small batches for 1 minute. Remove from boiling water and put in cold water until all pasta is cooked and cooled. Drain.

Step 7: Assemble lasagna

In a greased 13"x9" baking dish, layer as follows:

  1. Sauce

  2. Noodle sheet/strips

  3. 1/2 cottage cheese mix

  4. Noodle sheet/strips

  5. Sauce

  6. Spinach (optional)

  7. Cheese

  8. Noodle sheet/strips

  9. 1/2 Creamy Garlic Sauce

  10. Noodle sheet/strips

  11. Remaining cottage cheese mix

  12. Noodle sheet/strips

  13. Sauce

  14. Cheese

  15. Noodle sheet/strips

  16. Remaining Creamy Garlic Sauce

  17. Noodle sheet/strips

  18. Sauce

All ingredients should be distributed evenly so that each layer completely covers the full 13"x9" surface.

Step 8: Cook lasagna

Bake at 350F for 60-70 minutes. 

Making ahead? Prepare 12-24 hours in advance, once assembled cover tightly with plastic wrap. Refrigerate until baking time. Swap plastic for aluminum foil. Place in cold oven, set to 350F and bake for 65-75 minutes.


 Brenda’s Tips:

  • Serving size: 8-12 servings

  • This lasagna is totally worth the work!

  • Brenda and John both prefer the Slow & Steady style. It has many similarities to the Quick Style but the homemade noodles give it incredible flavor throughout the delicate structure.


Window to B’s Kitchen…

Best Oven Bacon

Best Oven Bacon

Quick Lasagna

Quick Lasagna

0