SEMOLINA LASAGNA WITH SPICY AMATRICIANA
A yummy rustic style lasagna....I got this recipe from Cooking Light magazine (April, 2008) but I did not make it quite as light as the recipe called for.
Provided by Melanie B.
Categories European
Time 1h15m
Yield 6 lasagnas, 6 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the pasta, pour flours in a food processor and spin for 30 seconds. Add 1/3 cup of water, 2 TBS oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour mixture into the 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 lightly with flour, wrap in plastic wrap, and let stand for 30 minutes.
- Divide dough into 6 equal portions. Working with one portion at a time, roll dough into a 20x4-inch rectangle. Repeat with remaining dough to form 6 sheets.
- To prepare sauce, cook bacon in a large nonstick skillet until crisp. Add onion, 1 TBS oil, and garlic to pan; saute 5 minutes or until browned. Add 1/2 cup water and tomatoes, bring to a boil. stir in crushed red pepper, salt, & pepper. Reduce heat and simmer for about 20 minutes, or until mixture is thickened.
- Bring 6 quarts water and 1 TBS salt to a boil. Slowly lower 1 pasta sheet into boiling water; cook 1.5 minutes. Carefully remove pasta with a slotted spoon and place in a pan with a damp towel. Repeat process with all six pasta sheets.
- Preheat oven to 350°F.
- Place 1 pasta sheet on each of 6 individual baking dishes lightly coated with cooking spray. Layer each of the three cheeses and sauce while folding the piece of pasta back & forth. Bake at 350°F for about 10 minutes or until cheese is melted.
- Notes:
- *I also added some extra parmesan cheese on the top near the end, turned the oven up to a broil to crisp up the cheesy top quickly.
- *This works well as a make ahead or freezer meal.
- *The smoky flavor of the bacon in the sauce makes the dish.
Nutrition Facts : Calories 516.4, Fat 21.8, SaturatedFat 8.3, Cholesterol 107.6, Sodium 1840.4, Carbohydrate 58.9, Fiber 5.1, Sugar 10.1, Protein 22.1
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