Slow & Steady Style Lasagna
Slow & Steady Style Lasanga uses homemade pasta noodles (use Brenda’s Manicotti Crepe Noodles if you don’t own a pasta maker), Brenda’s Spaghetti Meat Sauce, Brenda’s Creamy Garlic Sauce, and lots of love resulting in a savory, flavorful 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:
Sauce
Noodle sheet/strips
1/2 cottage cheese mix
Noodle sheet/strips
Sauce
Spinach (optional)
Cheese
Noodle sheet/strips
1/2 Creamy Garlic Sauce
Noodle sheet/strips
Remaining cottage cheese mix
Noodle sheet/strips
Sauce
Cheese
Noodle sheet/strips
Remaining Creamy Garlic Sauce
Noodle sheet/strips
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.