Baklasagna
From jo_jo_ba 15 years ago
- 60 minutes to make
- Serves 4
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 almost a custard consistency. Read more This does need to chill before baking, and you will need every bit of counter space you own, especially if you're making your own pasta. If that's not your thing though, use 1 lb fresh lasagne sheets from the grocery and roll them out with a rolling pin as thin as possible. Inspiration credit goes to Heidi: http://www.101cookbooks.com/archives/001386.html. See less
Ingredients
- ---Filling--- shopping list
- 1 cup low-fat (1%) cottage cheese shopping list
- 1/2 tsp lemon zest shopping list
- 1/2 tsp black pepper shopping list
- ---Pasta--- shopping list
- 1 cup semolina flour shopping list
- 1 cup spelt flour shopping list
- 1 tsp fine sea salt shopping list
- 1 tsp olive oil shopping list
- 1/2 cup water shopping list
- ---Sauce--- shopping list
- 28 oz crushed tomatoes shopping list
- 2 oz red wine shopping list
- 1/2 tsp salt shopping list
- 1 tsp black pepper shopping list
- 1 tsp garlic powder shopping list
- 1 tsp onion powder shopping list
- 1 tsp dry basil shopping list
- 1/2 tbsp dry oregano shopping list
- 1/2 tsp lemon juice shopping list
How to make it
- ---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.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- herby Albany, NY
- fizzle3nat Waterville, WA
- elgab89 Toronto, CA
- markeverett Riverside, CA
- eclaires Chicago, IL
- pinksquirrel CA
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 5 people-
WOW! What a great sounding recipe! It does sound like some work but yummy!!!
Thanks!
Me
markeverett
in Riverside loved it
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Looks delicious! Sometimes a little bit of work is well worth it!
elgab89
in Toronto loved it
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Oh. My. Gosh. This sounds wonderful and so impressive! Thanks for sharing. - Natalie
fizzle3nat
in Waterville loved it
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