Wish Upon A Dish: Homemade Goat Milk Pasta Sheet Lasagna

September 17, 2010

Homemade Goat Milk Pasta Sheet Lasagna

Wow, that is a mouthful.

While drying my pasta sheets they started to crack. I made them on the thick side just like boxed lasagna and I guess fresh dries differently. It's OK, in a lasagna, you never see the splits and cracks in the pasta with all that sauce and filling and of course the melted cheeses in it.

Because they are fragile until cooked, I am simmering them in a frying pan for 5 minutes.

After 5 minutes I then put them in a container with olive oil and water until I am ready to use them. They will keep this way for about 1 hour. They are still firm so any water they absorb will not make them mushy.

The filling will be chevre, sauteed mushrooms, fresh spinach (1" slices), mozzarella cheese, fresh ricotta cheese and grated parmigiana. I will use a small amount of the red sauce I made last night to keep it moist while it bakes, but basically it is a white lasagna.

Ladle a spoon of sauce in the bottom of the baking dish of choice. I love this one from Kohls because it is enough for dinner for 2 plus a lunch for The Nudge.

Layer the noodles until the bottom is covered, tucking in where needed.

Spread 2 large spoons of filling over the noodles and sprinkle with grated Parmesan cheese. Cover with grated mozzarella and repeat making 3 full layers, ending with a layer of filling, Parmesan and mozzarella.

Place on a baking sheet with foil (to protect the pan from drippings, and there will be drippings).

After 30 minutes of baking at 350F, place a foil sheet that has been sprayed with PAM over the lasagna (do not crimp over the pan, just lay it on top).
Up the oven to 400F and bake an additional 30 minutes.

Top pic is before foil, bottom is the lasagna after 30 minutes more with foil.
Remove and let it settle. Baked pasta dishes are notorious for tasting better the next day or after it has cooled and the juices are absorbed into the pasta.

This is going to be a good and healthy lasagna.


Goat Milk Lasagna Sheets with Mushrooms, Chevre and Ricotta

* 1 shallot, minced
* 3 cloves garlic, minced
* 1/4 cup ricotta cheese (homemade if possible, recipe on this blog)
* 1/4 cup goat cheese
* 1/4 cup grated Parmesan
* 1/2 cup grated mozzarella
* 3 shiitake mushrooms chopped
* 1 large portobello mushroom, diced
* 3 cremini mushrooms, diced
* 2 good handfuls fresh spinach, sliced 1"
* 2 tbls hvy cream
* 2 tbls vermouth
* 10 basil leaves, chopped
* 1 beaten egg
* Salt & Pepper
* 2 tbls butter and EVOO

Saute shallot and garlic in butter/EVOO. Add mushrooms and brown. Deglaze pan with vermouth. Add spinach, goat and ricotta cheese till melted, then add cream, egg and basil.
Remove from heat and cool.
Assemble lasagna as shown above.

No comments :