When Molly was up for showing me how she makes homemade lasagna noodles rolled entirely by hand I was pumped. I can’t eat them but, man was I happy to shoot her making these beauties (and housing all the layers between noodles)! This lasagna was a BIG hit in our houses. It’s chock full of flavorful vegetables and the perfect satisfying dish for any meatless Monday (or wednesday, or thursday…). I actually think I like it better than it’s meaty cousin. GASP! Shhhh don’t tell, snitches get stitches!

Molly’s artisanal noodle making was so very beautiful to shoot that I’ve included more images than usual to take ya’ll on the “maker’s” journey with us. Kick back and enjoy because there’s plenty of work to come when you make and roll your own lasagna noodles the old-fashioned way;) You can do it! Let’s see those muscles!

Woman cracking an egg into a pile of flour to make pasta.

Woman cracking an egg into a pile of flour to make pasta.

Woman kneading dough to make pasta.

Woman pulling and flipped fresh rolled pasta dough.

Woman cutting freahly made lasagna noodles.

Sauteed pan of vegetables including squashes, onion and tomatoes.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman spooning vegetable sauce.

Woman assembling a vegetable lasagna with homemade noodles.

PASTA
  • 3 c.+ All purpose flour
  • 4 Eggs
  • Pinch of Salt
  • 1 tbsp of warm water
~ Form a volcano shape with the flour and sprinkle with a pinch of salt.
~ Crack eggs into the well of the flour.
~ Using a fork begin to beat the eggs and slowly draw in the flour the combine. As the dough starts to come together, use your hands to knead. Add warm water or more flour to get a tacky, yet firm consistency.
~ Let the dough rest for 1 hour. Divide dough into 4 equal parts. Using a rolling pin roll (or a pasta maker if you have one!) out each ball like your life depends on! Roll the dough to approximately 1/8 of an inch or thinner.
~ Use a paring knife to cut each sheet into 3-4 inch strips. Each sheet will yield 3-4 strips. Lay the strips out flat to dry while make the ragu and herbed cheese fillings.
VEGGIE RAGU
  • 1 28oz can whole peeled tomatoes
  • 1 14 oz can crushed tomatoes
  • 1 Yellow Squash
  • 1 Green Zucchini
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Large Yellow Onion
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • 1/4 c. light dry red wine (we used Pinot Noir)
  • 1/4 c. grated parmesan cheese
  • 2 tsp. minced garlic
  • Salt and Pepper to taste
Chop all of the fresh veggies into bite size pieces. For the squash and zucchini quarter then slice.
~ Heat olive oil to a large skillet at medium heat. combine squash, zucchini, peppers, and onion to skillet. Saute for 5-7 minutes until all of the veggies begin to soften.
~ Add garlic and cook for another 2 minutes.
~ Add in tomatoes and red wine. Let the mixture cook down stirring occasionally to break up whole tomatoes. Season with parmesan cheese and salt and pepper to taste. Allow the mixture to simmer for approximately 30 minutes. Turn off the heat and let stand for another 30 minutes.
HERBED CHEESE FILLING
  • 1 container whole milk ricotta cheese
  • 1/4 c. Parmesan cheese
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • Fresh ground pepper
Combine all ingredients and stir well add more pepper and herbs to your liking.
Layering and baking: 
~ Preheat oven to 400 degrees.
~ Use an 11X13 baking dish to layer the lasagna in. Coat the bottom of the pan with the veggie mixture and then lay down the first layer of pasta. Add a thicker layer of the veggie mixture on top of the pasta and then dot with tsp. size spoonfuls of the HERBED cheese mixture. Layer again with pasta and repeat. You should have enough pasta and filling for four layers.
~ After the last layer of pasta, add the last of the veggies and cheese plus shredded bits of mozzarella cheese, more herbs, and pepper. Bake for 35-45 minutes until the cheese is bubbly and lightly golden! Let it cool for 10-15 minutes for serving. Voila : )
 Homemade vegetable lasagna with handmade noodles.

I have an undying love for good meatballs! For so long I went without meatballs because I couldn’t concoct a gluten-free recipe that had the soft juiciness of a real meatball. Omitting bread completely made a cheesy but super firm literal ball of only meat. Meh. The gluten-free sandwich bread I use in this recipe is fantastic! It’s from Trader Joe’s and contains all kinds of ancient grains as well like teff. It has a killer texture, just perfect. This recipe would also be wonderful with plain, old gluten-y bread so everyone wins!!

I also learned that toddlers LOVE meatballs! I promptly made a double batch and froze them after the searing process. Ya know we’re always in need of more quick, real meals especially now with a kiddo to feed!

Copyright Crystal Cartier all rights reserved 2016

  • 1 cup of your favorite gluten-free sliced bread, torn into small pieces with no crust
  • 1/2 cup grated onion (use that food processor if you can!)
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon smashed garlic (~2 cloves)
  • 1/3 cup parmesan, shredded
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 16 ounces ground beef (80/20) or 13 ounces beef and 3 ounces pork
  • olive oil, enough to sear meatballs
  • jar of your favorite pasta sauce
  • fresh basil

~ Mix torn bread and grated onion in a bowl, combining well so that the bread becomes saturated with the juices from the onion.

~ Combine next 6 ingredients and mix well. Then add meat and combine well once more.

~ Roll them into consistently sized balls, taking care not to roll too tightly.

~ Heat oil in a frying pan over medium heat, brown meatballs on all sides OR place on a foil lined cookie sheet sprayed with cooking spray and bake uncovered in a 400 degree oven for 20 minutes.

~ Place meatballs in a large sauce pan and cover them with sauce. Simmer meatballs in sauce until completely cooked through, usually about 10-15 minutes.

~ Serve with, of course, more cheese over pasta, Garnish with basil.

ENJOY!!

 

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