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+ servings

HAND AND HOMEMADE LASAGNA AND TOMATO SAUCE

Miranda | My Anosmic Kitchen
A step by step recipe on how to make your own handmade lasagna sheets, fresh tomato sauce and a white sauce recipe. 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 400 grams flour
  • 2 eggs
  • 2 tsps salt
  • 3 cups cherry tomatoes (parched in boiling water & peeled)
  • 200 grams frozen peas
  • 3 cloves fresh garlic
  • 1 cup Italian passata sauce
  • 200 grams bacon chopped, fried & set aside
  • 400 grams cooked mince meat
  • fresh parsley
  • 2 tbsps butter (40 grams)
  • 80 ml flour
  • 2 cups milk
  • dash nutmeg or cinnamon

Instructions
 

  • Add the flour, salt and eggs into a bowl and using your hands mix into a stiff dough. Add a little ice water if required (if the dough is too stiff)
    Form a round ball, cover for ½ hour with a kitchen dish towel. 
  • Heat the oil in a non stick pan and add the garlic. Cook for a under a second and add the fresh peeled tomatoes. 
  • Cook on low heat until the tomatoes start to slightly start to burst open. Add about a cup of water (bit at a time) and continue cooking for about 10 minutes. Add the salt and frozen peas. Continue cooking on low heat until a thick sauce. 
  • Meanwhile heat a saucepan and melt the butter, lower the heat to medium and add the flour and mix. Add the milk slowly quickly and constantly mixing.
  • Now you can start layering the pasta in an oven tray. 
    Start with your red sauce, a layer of pasta sheets & white sauce. Keep alternating and then finish off with white or red sauce depending on what you have left and then grate cheese over it. 

  • Heat the oven and bake your lasagna on 190 degrees for about 20 to 25 minutes or until the top is golden brown. ENJOY!

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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