Calling all pasta lovers, here is the best lasagna you will ever have. Not only does it taste unbelievably scrumptious, it’s also the cheapest and most frugal pasta recipe.
Last week I was out and about running errands when I came across a sign that read “Lasagna on Sale $8.99” single serving. Not only was it frozen it was only 2lbs of lasagna loaded with preservatives and additives. This was horrible, junky expensive food.
It is time to inform the public of how easy it is to make a lasagna from scratch providing you have the right Kitchen Aid appliance and attachments.
Grabbing the handheld camcorder I set up and prepared the ingredients on the kitchen table to show you how it’s done.
Whole-wheat Vegetarian Lasagna
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Recipe Type: Main
Author: Lina Zussino
Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hour
Freshly whole-wheat pasta filled with yummy veggies and cream Béchamel sauce.
2 cups of whole-wheat flour
2 tbsp of water if needed
Hunt’s Thick & Rich Premium pasta sauce ($0.97)
2 cups of chopped and cooked carrots
400g of cooked spinach ($0.99)
400g of grated cheese ($6.99 for 907g bought in the US)
1 1/2 cups of whole-wheat flour
1 cup of milk
2 tbsp of butter
Sift whole-wheat flour into bowl and make a well in the centre to add the eggs. Using your Kitchen Aid use the dough mixing attachment. Knead dough for about 10 minutes. If the mixture is too soft of sticky add more wholewheat flour. If the dough is to firm add a little water.
Shape dough into small balls about the size of a golf ball. Using your Kitchen Aid pasta roller attachment start to feed the dough at widest setting and work your way down to setting 3-4. Depending how thin or thick you want your pasta to be.
Lay out the lasagna sheets on a table cloth to prevent from sticking to a hard surface. Continue to roll out the rest of the dough.
To cook the pasta sheets boil water in a large pot. Cut pasta sheets to size of lasagna pan and cook each sheet one at at time layering the pan as you go. At the same time turn the oven on to 350 Degrees Fahrenheit.
After laying the first bottom layer or pasta place tomato sauce over cooked pasta and spread the first filling with spinach. Sprinkle grated cheese over the top as desired. (NOTE: grate your own cheese this will save you a few $$) [img src=”http://www.groceryalerts.ca/wp-content/uploads/2011/10/whole-wheat-vegetarian-lasagna.jpg” /]
Continue with the second layer of cooked pasta on top of the spinach and cheese. Once covered add another layer of the tomato sauce and chopped cooked carrots. Again sprinkle cheese to as desired. [img src=”http://www.groceryalerts.ca/wp-content/uploads/2011/10/whole-wheat-vegetarian-lasagna.jpg”/]
Finish the last layer and place the cooked pasta over carrots and cheese. Now your are finished layering the lasagna it’s time to prepare the best part, Béchamel sauce.
To make the Béchamel sauce melt the butter in a small pot and add the flour and begin to stir. As you stir add the milk bit by bit until the sauce becomes creamy and liquid enough to pour over the lasagna.
Pour sauce over the lasagna and place in oven to bake for 25 – 30 minutes.[img src=”http://www.groceryalerts.ca/wp-content/uploads/2011/10/whole-wheat-vegetarian-lasagna.jpg” /] Bon Appétit