20 August 2009

homemade whole wheat lasagne noodles and a lasagne to use them in

This was a first for me! It went from being super overwhelming to super fun! I had a blast making it!

  • 3 eggs
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  1. Beat eggs, oil, and salt
  2. Add flour, until dough is stiff to roll
  3. Divide dough in half
  4. Roll on generously floured board until thin
  5. Cut into desired strips
I didn't make my dough thin enough so I kept rolling out the strips until they where thin like store bought lasagna noodles.

Once the noodles where done I pulled out
my handy dandy trusty Betty Crocker Cookbook...

and made my first lasagne!
(I'm not sure how I've been married for almost 5 years and hadn't made one until now)


  • 1 pound ground beef (I used turkey)
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 can tomatoes (I used 3 or 4 fresh tomatoes)
  • 1 can (15 oz) tomato sauce (I used tomato paste and water)
  • 2 T. parsley flakes
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. basil leaves, dried
  • 3 C (2 12-oz cartons cottage cheese)
  • 1/2 C grated parmesan
  • 1 T. parsley flakes
  • 1 1/2 tsp. salt
  • 1 tsp. oregano leaves
  • 1 pkg. 8 ounce lasagne noodles, cooked & well drained (OR OUR LOVELY HOMEMADE NOODLES UNCOOKED)
  • 3/4 lb. shredded Mozerella cheese
  • 1/2 C grated parmesan cheese
  1. Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender.
  2. Drain off all fat.
  3. Add tomatoes and break up with a fork.
  4. Stir in tomato sauce, 2 T. parsley flakes, sugar, 1 tsp. salt and the basil.
  5. Heat to boiling, stirring occasionally.
  6. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
  7. Heat oven to 350 degrees.
  8. Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1 1/2 tsp. salt, and the oregano.
  9. Reserve 1/2 C meat sauce for the thin top layer.
  10. In ungreased baking pan, 13x9x2" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;
  11. Repeat 3 times.
  12. Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese.
  13. If desired, Lasagna can be covered and refrigerated several hours at this point.
  14. Bake uncovered 45 min. Allow an additional 10-15 min. if it was refrigerated.
  15. For easier cutting, let stand 15 min. after removing from oven.
This could make a great make ahead meal!!!


  1. wow wow wow- way to take it to the next level!! very nice :)

  2. i make lasagna pretty frequently but my recipe is mostly made up and not very special. i'd love to try it with home made noodles but i'm not sure i dare. yours looks goooood.


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