Home Made Pasta For Lasagna

Week 12

For today, i learned how to make a Lasagna for the my second time making a homemade pasta. Its actually not that easy to make pasta, you have to make sure all the calculation for making a homemade pasta are precisely measured. If not, the final product turn out dissatisfied. For today, the sauce for the lasagna will be Tomato Sauce and Bechamel.

Recipe:

Homemade pasta for Lasagna:

· Flour - 500 gram

· Egg  - 2 nos.

· Cold water - as needed.

Tomato sauce:

· Tomato Concasse - 5 nos, mince

· Tomato Paste - 5 cups

· Basil -3 leaves

· Bay Leaves - 2 leaves

· Onion - 1 no, small dice

· garlic - 1 cloves, mince

· Carrot - 1 no, mince

· Chicken breast - 25 gram, small dice

· Seasoning - as neede

Bechamel:

· Fresh milk - 250 gram

· Onion - 1 no, mince

· Flour - 2 tbsp

· Oil/Butter - 3 tbsp

· Bay Leaf - 2 nos.

· Salt - To Taste

Preparation Method:

Homemade Pasta for Lasagna sheet:

1. Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt.

2. With a fork, gently beat the eggs and incorporate the surrounding flour, creating a runny batter.

3. With a scraper, take the remaining flour and bring towards the centre, incorporating it into the runny mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. If the dough is too stiff, add water, 1 tablespoon at a time as needed.

4. When the mixture forms a ball, start kneading with your hands. Flatten the ball, then stretch and fold from the top towards the centre; turn 45 degrees and repeat. Knead for about 10 minutes until you get a smooth and soft dough.

5. Shape into a ball, place in a bowl and cover with cling film. Chill in the fridge for 30 minutes to 1 hour.

6. Roll out the dough with pasta machine or with a rolling pin.

7. Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times - always flouring, folding and passing through the thickest setting - until the dough is smooth in texture, even in size and no longer sticky.

8. Move the pasta machine to a middle setting and pass each sheet through once. Move to the next to the last setting and pass through once.

9. Cut the long strip in half. Pass the first half through the very last and thinnest setting. You'll obtain a very long and thin sheet. Place on a floured cloth. Repeat with the remaining dough to obtain 6 long sheets.

10. Cut out the sheets to fit your baking dish. Air dry for 30 minutes, then assemble and bake. You don't need to blanch before baking.

Chicken Tomato Sauce:

1. Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. 

2. Add the garlic, chicken meat and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano.

3. Season generously and simmer for 20 mins, then allow to cool.

Bechamel:

1. In a medium saucepan, heat the butter over medium-low heat until melted.

2. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

3. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.

4. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Preparing the Lasagna:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spread a thin layer of the chicken tomato sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles,  mozzarella cheese, and chicken tomato  sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. 

3. Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.