Made a variation of my grandmother’s meat sauce recipe: 58 oz. tomato sauce, 6 oz. tomato paste, some water, 2 Lbs. cooked chopped ground beef, 1.5 puréed green peppers, heaping 1/4 cup of sugar, minced onions, garlic powder, oregano, Italian seasoning, coarse black pepper, and supposed to add parsley but completely forgot, lol.
Dumped a 15 oz. Container of ricotta cheese, a 16 oz. bag of frozen chopped spinach, some grated Parmesan cheese, and 4-5 oz. shredded mozzarella cheese into a bowl together for the filling and let it sit to thaw while the sauce was simmering and I was making the pasta.
Dumped roughly 4 cups of King Arthur all purpose flour into my mixer and slowly added warm water to form the dough until it was the proper hydration/consistency for rolling into lasagna sheets and kneaded enough to sit to rest for 45 minutes then I cut it into eight pieces and used my kitchen aid roller attachment to roll them out to the number 5 setting. (I’ve been making pasta long enough that I can just tell by experience by how the dough is forming in the mixer and behaving when it’s the proper consistency/hydration to stop adding water so I just eyeball the amount I use and don’t go by any exact measurement).
I pulled out the giant roasting pan with a spritz of cooking spray and layered sauce, noodles, filling, noodles, sauce, noodles, filling, noodles, and sauce in the pan and sprinkled grated Parmesan on top before covering with aluminum foil and sticking in the freezer for today to bake.
When I bake it at 350° F (≈ 176° C) for 50-60 minutes I’ll take off the aluminum foil in the last ten minutes and add a layer of shredded mozzarella cheese to brown on top!
by spdgurl1984