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Baklasagne




Source of Recipe


grouprecipes.com


Recipe Introduction


Untried


Recipe Link: http://www.grouprecipes.com/76894/baklasagna.html

List of 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


Recipe



---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.