This recipe was outstanding and probably one of the best lasagnas I have ever had.Certainly appropriate for special occasions or great for dinner parties as it can be all prepped ahead. The fuss was all in the pasta sheets but since it ends up assemblied in a cassrole anyway they do not have to be perfect when rolling them out. I would suggest having the water boiling as you roll out the divided dough portions so you can boil them off right away. I got into trouble rolling out the pasta sheets and stacking them too close together and they ended up sticking to one another. I served this dish with a side salad and garlic bread for a wonderful meal. Lightly spicy and not overly cheesy this recipe will be my go to for making lasagna in the future.
Semolina Lasagna with Spicy Amatriciana
Named for the town from which it hails (Amatrice in central Italy), this sauce typically combines pancetta with tomatoes. Imported San Marzano tomatoes were used to test this recipe. Use cured bacon to allow the tomatoes and heat to star, or add a smoky note with smoked bacon. It's best to cook pasta sheets one at a time. Then build the individual lasagna portions, and bake them all together. Don't worry if the pasta tears as you build each dish—just patch it together and continue assembling.
More From Cooking Light
- Calories: 342
- Calories from fat: 31%
- Fat: 11.9g
- Saturated fat: 3.5g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 1.3g
- Protein: 13.3g
- Carbohydrate: 44.8g
- Fiber: 4.9g
- Cholesterol: 63mg
- Iron: 2.2mg
- Sodium: 819mg
- Calcium: 173mg
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1 cup semolina flour (about 6 1/4 ounces)
- 1/3 cup water
- 2 tablespoons extravirgin olive oil
- 2 large eggs
- 2 bacon slices, cut crosswise into 1/2-inch-thick pieces
- 4 cups thinly sliced onion
- 1 tablespoon extravirgin olive oil
- 4 garlic cloves, crushed
- 1/2 cup water
- 1 (28-ounce) can diced tomatoes, undrained (such as San Marzano)
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper
- Remaining ingredients:
- 6 quarts water
- 1 tablespoon salt
- Cooking spray
- 1/2 cup (2 ounces) finely chopped fresh mozzarella cheese
- 6 tablespoons (1 1/2 ounces) shredded Parmigiano-Reggiano cheese
- 1. To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a food processor; process 30 seconds. Combine 1/3 cup water, 2 tablespoons oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.
- 2. Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough portion into a flat narrow rectangle. Roll the dough into a 20 x 4–inch rectangle, dusting with flour, if necessary (turning dough over occasionally and dusting surface with flour). Lay pasta sheet flat; cover. Repeat procedure with remaining dough portions to form 6 sheets.
- 3. To prepare sauce, cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, 1 tablespoon oil, and garlic to drippings in pan; sauté 5 minutes or until browned, stirring frequently. Add 1/2 cup water and tomatoes; bring to a boil. Stir in 1/2 teaspoon salt and pepper. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally.
- 4. Bring 6 quarts water and 1 tablespoon salt to a boil. Slowly lower 1 pasta sheet into boiling water; cook 1 1/2 minutes or until done. Carefully remove pasta from water with a slotted spoon; lay pasta flat on a jelly-roll pan covered with a damp towel; cover. Repeat procedure with remaining pasta sheets.
- 5. Preheat oven to 350°.
- 6. Place 1 pasta sheet on each of 6 individual baking dishes lightly coated with cooking spray; spoon 1 tablespoon sauce over each serving. Fold noodle over sauce. Repeat procedure 5 times, ending with sauce. Top each serving with 4 teaspoons mozzarella and 1 tablespoon Parmigiano-Reggiano. Cover each baking dish with foil coated with cooking spray. Bake at 350° for 10 minutes or until cheese melts and pasta is thoroughly heated.
Only you will be able to view, print, and edit this note.Add Note