Receta Lasagna from scratch, locally
Lasagna from scratch, locally
By Eliot, on June 7th, 2010
Step 1: Start the sauce.
Try roasting your local or home-grown tomatoes, garlic and onions in the oven with olive oil and whatever fresh herbs you have on hand. (I got this idea from a friend who is also a “localvore.”) Add salt and pepper and roast in a 400 degree oven for about an hour. Puree and cook down further with some red wine. Eccellente!
Here is a break down of what I use to roast:
- 4-5 T. extra virgin olive oil, divided
- 4 lbs. tomatoes
- 1 sweet onions
- 1 head of garlic with top cut off
- 1 sweet pepper
- Fresh rosemary, oregano, basil
- Salt and pepper
Sorry, it is a little blurry.
Step 2: Make your cheese.
(See previous post on ”Making cheese.”) Make mozzarella and ricotta.
Step 3: Pick some fresh basil from the garden.
If you have the “lettuce leaf” variety, it is the best for this recipe. If not, pick the biggest leaves you can.
Step 4: Make the pasta.
This step is not difficult and I would encourage anyone that doesn’t have a pasta machine to go find a hand-cranked one. It really does not take that long to make. I just use the recipe that came with my machine or the recipe on the semolina package. If you are scared of this step, use store bought.
Step 5: To brown or not to brown? Meat is the question.
If you want a meat-based pasta, brown the sausage that you bought from a local farmer. But, this lasagna is just as good without.
Step 6: Layer it all up.
Put a little sauce on the bottom, then one sheet of pasta, cheeses, basil, more sauce and so on. Keep layering until all your ingredients are done. (I do like to throw a bit of “non-local” shredded Parmesan on top.)
Step 7: Bake.
Cover with foil and bake at 350 degrees for 30 minutes.
Step 8: EAT
I have read that lasagna made with fresh pasta gets mushy as leftovers and does not freeze well. I have not found this to be true.
Tomato