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Easy And Scrumptious Lasagna With Homemade Noodles Recipe

Easy and Scrumptious Lasagna with Homemade Noodles Recipe
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Serving : 4
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Prepare the ingredients before making Easy and Scrumptious Lasagna with Homemade Noodles in your home. Then, follow these steps below to serve Easy and Scrumptious Lasagna with Homemade Noodles for your family or friends.

Ingredients: Easy and Scrumptious Lasagna with Homemade Noodles

  • For the lasagna dough
  • 200 grams Semolina flour (or bread flour)
  • 2 tsp Olive oil (or vegetable oil)
  • 1/2 tsp Salt
  • 2 medium Eggs
  • For the easy meat sauce
  • 300 grams Ground meat (your choice of meat)
  • 1 large Onion
  • 1 medium Carrot
  • 2 clove Garlic (tubed garlic is also fine)
  • 2 tsp Olive oil (or vegetable oil)
  • 1 tbsp Consommé soup stock granules
  • 1 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Japanese Worcestershire sauce (or your choice of choice, such as tonkatsu sauce)
  • 4 tbsp Ketchup
  • 1 can Canned diced tomatoes
  • 1 Water
  • 1 Krazy Salt (or salt and pepper)
  • For the bechamel sauce
  • 500 ml Milk
  • 5 tbsp Butter or margarine
  • 5 tbsp Plain white flour
  • 2 tsp Consommé soup stock granules
  • 1 Salt and pepper
  • Toppings
  • 1 Cheese (pizza cheese) easy melting type
  • 1 Dried parsley or your choice of herbs

How to Make Easy and Scrumptious Lasagna with Homemade Noodles

If you have prepared the ingredients needed, now time to start cooking. There are 51 steps you must follow to make Easy and Scrumptious Lasagna with Homemade Noodles in your home by yourself.

    Step 1
  • Prepare the dough first. Put the semolina (or bread) flour into a bowl, and make a well in the middle.
  • Step 2
  • In a separate bowl, combine the eggs, olive oil (or vegetable oil), and salt well. Pour this mixture into the well in the flour.
  • Step 3
  • Gradually incorporate the flour while mixing in the egg mixture.
  • Step 4
  • When the dough is more or less combined, knead it into a ball with your hands. Even if it is flaky and rough, it's fine as long as it is collected into a single mass.
  • Step 5
  • Bring the dough together and flatten it a bit. Wrap the dough in plastic wrap or put it into a plastic bag. Seal the bag or wrap well, and rest the dough in the refrigerator for 2 hours.
  • Step 6
  • While the dough is resting, prepare the bechamel sauce and meat sauce. Let's start with the easy meat sauce....
  • Step 7
  • Finely mince the garlic and carrot, then chop the onion a bit more roughly.
  • Step 8
  • Sauté the chopped garlic with olive oil (or vegetable oil) in a frying pan until fragrant.
  • Step 9
  • Add the ground meat to the frying pan and sauté it until browned. Add the carrot and onion and sauté well. Do this over high heat, taking care not to let it burn.
  • Step 10
  • When the moisture has cooked out, add the sake, soy sauce, and soup stock and continue sautéing. Stir in the can of diced tomatoes.
  • Step 11
  • When tomatoes are well incorporated, add enough water to cover all of the ingredients, plus the Japanese-style Worcestershire sauce and ketchup. Stir well, and continue cooking over high heat to reduce the sauce rapidly.
  • Step 12
  • Continue stirring while occasionally crushing the tomatoes with a ladle or a wooden spatula.
  • Step 13
  • When the sauce has reduced so that there's little liquid left in the pan, taste, and add the salt and pepper or Krazy Salt to taste! Adjust the seasoning to taste and it's done! This is a simple and easy meat sauce.
  • Step 14
  • Now, let's make the bechamel sauce. Put the butter or margarine in a frying pan or a pot, and melt it over low heat. Add the consommé soup stock granules.
  • Step 15
  • Stir to dissolve the consommé soup stock granules in the butter or margarine.
  • Step 16
  • When that's done, add 2 tablespoons out of the 5 tablespoons of flour. Stir it into the butter or margine until it has melted in completely.
  • Step 17
  • Next, add 2 more tablespoons of flour and mix it in evenly. Add the final tablespoon of flour and mix it in completely.
  • Step 18
  • When the roux is blended, add the milk in several batches, stirring until smooth between additions. Continue adding until all of the milk is incorporated.
  • Step 19
  • Continue to mix away! When the sauce is smooth and creamy, it's done! If you still have some undissolved lumps, add a little more milk.
  • Step 20
  • Taste, and season with salt and pepper. The easy bechamel sauce is done. It should ideally be rather thick.
  • Step 21
  • Don't make the meat sauce or the bechamel sauce too salty. The lasagna will be topped with lots of cheese, so it will taste fine in the end.
  • Step 22
  • After the dough has rested for 2 hours, take it out of the refrigerator, put it on a sheet of parchment paper, and divide it into 2 portions.
  • Step 23
  • Return one half to the plastic wrap or bag. Knead the other half a little to relax it. It will be quite pretty stiff, so press down hard!
  • Step 24
  • Knead the dough until smooth (on the surface), then press it out with your palms to flatten it a bit.
  • Step 25
  • The dough will be stiff, so you need a lot of strength...Press and roll hard with a rolling pin. Roll it out to a 1 mm thickness.
  • Step 26
  • Don't worry about the shape of the dough too much; just continue rolling it out until it's 1 mm thick. When the dough is rolled out, cut it so it's a little smaller than the casserole or lasagna pan you're using.
  • Step 27
  • You don't have to make it too exact! Just cut it approximately without worrying about fitting it perfectly. The cut off end pieces will be used later.
  • Step 28
  • Roll out the other half of the dough in the same way. Once the dough is rolled out, boil it. Bring water to a boil in a large frying pan or pot, and add about 1 tablespoon of oil.
  • Step 29
  • Mix the water and oil, then add the dough and boil it. The dough will float to the surface; the boiling time depends on the thickness and size of the dough sheets...
  • Step 30
  • For a thin and translucent noodle that floats to the surface, it should boil for about 3 minutes or so. If it's 1 mm thick, cook for about 4 minutes, and it's 2 mm thick or so, cook for 5 to 6 minutes.
  • Step 31
  • Ideally, for the most authentic results, the dough should fit the baking dish exactly! But that's a bit hard to achieve, so you can cut it in half to fit.
  • Step 32
  • Boil the cut off end pieces of the noodles, too. These will be used like puzzle pieces in the lasagna.
  • Step 33
  • The boiling times for the noodles are for reference only. To be sure, cut off a bit of the thickest part and test the cut piece for doneness!
  • Step 34
  • If the noodles are still floury and uncooked in the middle, they are done. Once the noddles are cooked, rinse them briefly in cold water and drain in a colander.
  • Step 35
  • Once you have the meat sauce, bechamel sauce, and lasagna noddles ready, preheat the oven to 250 °C!
  • Step 36
  • Grease the inside of the dish you'll be using to bake the lasagna with a little butter or margarine (not listed in the ingredient list). Start with a layer of bechamel sauce, followed by a layer of meat sauce.
  • Step 37
  • Add a bit more meat sauce than bechamel sauce! If you are using a dish of about the size specified here, you should be able to make about 4 layers total.
  • Step 38
  • It might be best to divide the sauce into 4 portions beforehand. Add a layer of noodles after the meat sauce layer! Repeat the layers.
  • Step 39
  • Even if the lasagna noodles are in pieces, you can fit them together like a puzzle without any gaps as shown.
  • Step 40
  • Since the lasagna noodles become thicker when they're cooked; if you roll them out 1 mm thick as a base, even if the sheets are not perfectly rectangular they can still be used. Since this is an easy casual lasagna, don't worry about making it perfectly.
  • Step 41
  • Keep layering in the ingredients, from the bechamel sauce to the meat sauce. Top with the pizza cheese. Melting-type sliced cheese may also work.
  • Step 42
  • Add as much cheese as you like.
  • Step 43
  • When I added the last layer of meat sauce, my casserole was filled to the brim! If you add a bit less, leaving space at the top of your casserole dish, the cheese won't bubble over when it's baked.
  • Step 44
  • Bake in an oven preheated to 250 °C for around 15 minutes, keeping an eye on it until the surface is crispy and browned.
  • Step 45
  • When it has browned evenly on the surface, it's done. Sprinkle with dried parsley to taste.
  • Step 46
  • Here is a view from the side...
  • Step 47
  • The cut side is also well defined.
  • Step 48
  • If you want to make more dough, use 1 egg per 100 g of flour, 1/4 teaspoon of salt and 1 teaspoon of oil.
  • Step 49
  • The first time you make this, you might get slightly confused about some of the steps...so try it out when you have some time to spare. It's surprisingly easy to make.
  • Step 50
  • If your noodle sheets do not have an even thickness and the thicker parts float up to the surface as you're cooking them, open a few holes in the dough with chopsticks, and it will cook faster.
  • Step 51
  • The dough is so firm and chewy that you shouldn't need any flour for dusting, but if it looks like it will stick as you work it, use a little flour.
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