Whole Wheat Soaked Lasagna

Recipe Description:

Lasagna is a favorite around here even though it isn’t made often. Why? I’m not really sure, because it is really rather simple, even when making everything from scratch. This recipe has the perfect balance for me. Not too much sauce or cheese plus it holds together well when taken out of the pan.

Prep Time: 7 Hours and 30 Minutes

Cook Time: 30 Minutes

Servings: 8-12

Difficulty: Moderate

Recipe Ingredients:

Pasta:

(this will make enough pasta for about 2 lasagnas. I like to make a double batch to have some for later.)

4 cups Whole Wheat Flour

4 T Whey

About 1 cup Water

Sauce:

1 can (14.5 oz) Diced Tomatoes (preferably BPA-free)

1 can (8 oz) Tomato Sauce (preferably BPA-free)

2 Cloves Garlic -Minced

1/4 t. Unrefined Sea Salt

1 t . Sucanat or Rapadura

2T Water

Toppings:

1 lb ground meat cooked

Salt and Pepper to taste

1 Green Pepper- Diced

4 oz Mushrooms- Sliced

1 cup Whole Milk Ricotta or Cottage Cheese

1.5 lbs Mozzarella Cheese -Shredded

1/4 cup Parmesan Cheese

Recipe Instructions:

6-8 hours before you are ready to make your lasagna prepare your dough. Mix the flour and whey add about 1/2 cup water and start mixing. Add more water as needed until a smooth but stiff dough is formed. Let sit 6-8 hours.

At least two hours before you plan to eat start rolling out the pasta to dry. (If you have pasta already made you will only need 1 hour)

Roll out pasta to the thickness of a dime cut into strips that are 2 inches by however long your pan is (in my case I make them 2 x 13 and 2 x 9 because I like to do one layer the long way and one layer the short way.) Let dry for about 1 hour.

While the pasta is drying get sauce and toppings ready.

To make your sauce place all the ingredients for the sauce in a pan and cook on low until it just starts to bubble. turn off heat and let sit until ready to use.

Cook the meat, add salt and pepper to taste.

Cut veggies.

(Start here if you already have your pasta made) 1 hour before you want to eat start putting everything together. Put a little sauce in the bottom of the pan to keep the first layer of pasta from sticking. Put one layer of pasta in pan add a 1/4 of the sauce and then 1/3 of the meat, mushrooms, peppers, and ricotta. Top with 1/4 of the of the mozzarella. Repeat with another layer of pasta, sauce, meat, mushrooms, peppers, ricotta, and cheese 2 time. By now the meat, mushrooms, peppers, and ricotta should be gone. Put on one more layer of pasta the last of the sauce and mozzarella, then top with Parmesan.

Bake at 350 for 30 minutes. Take out and let cool for 5 - 10 minutes before cutting and eating.

Author: helay8403

I'm a stay at home mom doing my best to feed my family real food on a budget. View all posts by helay8403

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: helay8403

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