Lasagna is Yeen and my favorite dish! We once went on a cruise and ordered six Lasagnas (personal sized) from room service. Since then, we always joke about eating six Lasagnas at all times. To make Lasagna Pasta, you will first need to make the pasta dough. Find the recipe here.
Equipment:
-Rolling Pin, Pasta Crank, or a wine bottle works as well
-Knife or Pasta Cutter
Ingredients:
-More Flour
Instructions:
1. After you've created the dough and it is not to sticky, start rolling it out using a rolling pin or pasta crank. If you are using a rolling pin, make sure to dust the counter top with flour and flip the dough as you continue to roll it out. I like to dust the flat dough as I flip the dough. You know that you are done when the dough is somewhat transparent, you should be able to make out the design of your counter underneath it. When rolling Lasagna Pasta it is better to roll out a long, wide square to get the best Lasagna pasta shapes.
2. To cut the Lasagna you can use a knife or pasta cutter. I like to space out the pastas about three fingers width. Cut your Lasagna long for traditional use of this pasta.
3. Bring a large pot of water to a boil, when the water is boiling add salt and then add your Lasagna. (This is not good practice is Italy, but I also like to add a little bit of olive oil, to prevent the lasagna noodles from sticking together.) Cook for 3-5 minutes to make your pasta al dente. It's important that this pasta is al dente, as it will likely go into the over and cook longer. Taste to make sure it is to your liking and then drain.
4. Add you your favorite Lasagna recipe and enjoy!
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