RECIPE WITH LASAGNA NOODLES RECIPES

Name: Fresh Lasagna Noodles
Yield: Makes 24 squares (4 inch) or 16 strips (4 by 13 inches)
Ingredients: 2 cups all-purpose flour, plus more for surface and dusting; 3 large eggs; Coarse salt

FRESH LASAGNA NOODLES RECIPE | MARTHA STEWART

Fresh Lasagna Noodles Recipe | Martha Stewart image

Do not attempt to cut the amounts in the recipe in half. Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room temperature for up to one week. Boil for 90 seconds before using.

Provided by Martha Stewart

Categories Vegetarian Recipes

Yield Makes 24 squares (4 inch) or 16 strips (4 by 13 inches)

Number Of Ingredients 3

Ingredients

2 cups all-purpose flour, plus more for surface and dusting
3 large eggs
Coarse salt

Steps:

Mound flour on a work surface, and make a well in the center. Beat eggs and a pinch of salt in a small bowl, then pour eggs into well. Using a fork, slowly add flour to eggs, incorporating a small amount at a time, switching to hands as dough becomes stiff.
Knead dough on a lightly floured surface until smooth, elastic, and no longer sticky, about 10 minutes. Cover with plastic, and let dough rest on counter for 1 1/2 hours.
Cut dough into 8 pieces. Working with 1 piece at a time and keeping remaining pieces covered, dust dough lightly with flour, and feed through a pasta machine's widest setting (No.1). Fold dough lengthwise into thirds, and rotate 90 degrees. Pass through machine 2 more times.
Turn dial to next-narrower setting. Pass dough through machine twice, gently supporting it with your palms. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (No. 6 on a KitchenAid pasta roller). If dough bubbles or tears, pass it through again, and dust with flour if it sticks. Immediately cut sheet into lasagna noodles: 4-inch squares for individual lasagna or 4-by-13-inch strips for a large pan. Transfer strips to a drying rack for 1 hour. Repeat with remaining dough. (Noodles can be stored, when completely dry and stiff, for up to 1 week.)
Fill a large bowl with cool water. Bring a large pot of salted water to a boil. Cook 2 to 3 noodles at a time for 90 seconds. Using a wire-mesh skimmer, transfer noodles to cool water, and swirl a few times. Place on a parchment-lined baking sheet until ready to use, placing a piece of parchment or plastic between layers. Use immediately.

OVEN-READY LASAGNA NOODLES RECIPE - BARILLA

Oven-Ready Lasagna Noodles Recipe - Barilla image

Try Barilla's oven-ready lasagna recipe with traditional sauce and pre-cooked lasagna noodles. This recipe can be prepared in under an hour with the convenience of no-boil noodles!

Provided by Barilla

Prep Time 00:05

Cook Time 00:25

Yield 12

Number Of Ingredients 6

Ingredients

1 box Barilla® Oven-Ready Lasagne
2 jars Barilla® Traditional Tomato Sauce
1 lb. fresh mozzarella, sliced thin
½ cup Parmigiano cheese, grated
10 fresh basil leaves, chopped
Salt and black pepper to taste

Steps:

Preheat oven to 375°.
In a 13 x 9 inch baking dish, pour in one ladle of sauce.
Lay the oven-ready lasagna sheets on top of the sauce to form the first layer.
Add more sauce, thin slices of fresh mozzarella and chopped basil.
Repeat for 4 layers.
For the final layer, add sauce and top with mozzarella and sprinkle with Parmigiano cheese.
Bake for 20 minutes or until bubbling and slightly brown in the corners.

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