Recipe

Baklasagna Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 1 month ago You will never believe the complexity that the paper-thin layers paired with a savoury tomato sauce give to an otherwise "plain" lasagne recipe. Just like baklava, it gets a central thick layer too - pureed cottage cheese that's strained to... More Prep:800m Cook:60m Servings:4	Jo_jo_ba
	tomatoey cheesy tangy sweet rich creamy simple silky grainy healthy tomatoey pasta lasagne lasagna baked layered noodles homemade saucey crispy

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Ingredients

---Filling---

1 cup low-fat (1%) cottage cheese

1/2 tsp lemon zest

1/2 tsp black pepper

---Pasta---

1 cup semolina flour

1 cup spelt flour

1 tsp fine sea salt

1 tsp olive oil

1/2 cup water

---Sauce---

28 oz crushed tomatoes

2 oz red wine

1/2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dry basil

1/2 tbsp dry oregano

1/2 tsp lemon juice

Directions

---Filling---

Pour cottage cheese, lemon zest and 1/2 tsp pepper into a blender and puree until completely smooth.

Line a strainer placed over a bowl with cheesecloth, pour cottage cheese puree into it and allow to stand covered in the fridge for 8-12 hours.

---Pasta---

Combine flours and salt in a large bowl.

Make a well in the centre and add olive oil and water.

Stir with a fork to incorporate the wet and dry ingredients.

When the mixture becomes too stiff, switch to hand kneading.

Knead until it is not sticky at all - it should be stiff, but have all the flour mixed in evenly.

Add more water, a couple drops at a time, if necessary.

Wrap dough in plastic and let rest for 1 hour at room temperature, or up to 36 hours in the fridge.

On a well-floured surface, roll out sheets of dough as thin as possible (paper-thin is the goal). Alternatively, use a pasta machine to roll it as thin as the settings allow.

Cut sheets into 3x1" strips, and set aside under a slightly damp towel.

---Sauce---

Combine all ingredients but lemon juice in a saucepan, bring to a simmer.

Cook 5-10 minutes, until hot, bubbly and fragrant.

Remove from heat and stir in lemon juice. Set aside.

---Assembly---

Grease a 9" square pan.

Spread a very thin layer of sauce onto the bottom of the dish.

Layer over 3 sheets of pasta, then another thin layer of sauce.

Repeat until half the pasta sheets are used up, rotating the direction of the pasta sheets each layer (you want it to look almost "woven"). Finish with a layer of sauce.

Spread all the strained cheese mixture evenly over the bottom layers of pasta.

Resume layering dough sheets and sauce until the rest of the ingredients are used up, again finishing with a layer of sauce.

Cover and place in the refrigerator for at least 1 hour, and up to 12. Alternatively cover tightly with foil and freeze up to 3 months.

Preheat oven to 375F.

Bake lasagne, covered, for 35 minutes. Uncover and continue baking another 5-10 minutes.

Let stand 10 minutes before serving.

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Comments

jo_jo_ba 1 year, 1 month ago said:
Amount Per Serving
Calories: 386.1
Total Fat: 3.1 g
Cholesterol: 2.3 mg
Sodium: 1,052.0 mg
Total Carbs: 71.3 g
Dietary Fiber: 9.0 g
Protein: 19.6 g
WW Points: 7

markeverett 1 year, 1 month ago said:
WOW! What a great sounding recipe! It does sound like some work but yummy!!!
Thanks!
Me

elgab89 1 year, 1 month ago said:
Looks delicious! Sometimes a little bit of work is well worth it!

fizzle3nat 1 year, 1 month ago said:
Oh. My. Gosh. This sounds wonderful and so impressive! Thanks for sharing. - Natalie

herby 1 year, 1 month ago said:
Sounds nice!

ttaaccoo 2 weeks, 6 days ago said:
Sounds delish!! congrats to you and your creation!

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