Posted on March 10, 2024
Tags: madeof:atoms, craft:cooking
A few notes on what we had for lunch, to be able to repeat it after the summer.

There were a number of food intolerance related restrictions which meant that the traditional lasagna recipe wasn’t an option; the result still tasted good, but it was a bit softer and messier to take out of the pan and into the dishes.

On Saturday afternoon we made fresh no-egg pasta with 200 g (durum) flour and 100 g water, after about 1 hour it was divided in 6 parts and rolled to thickness #6 on the pasta machine.

Meanwhile, about 500 ml of low fat almost-ragù-like meat sauce was taken out of the freezer: this was a bit too little, 750 ml would have been better.

On Saturday evening we made a sauce with 1 l of low-fat milk and 80 g of flour, and the meat sauce was heated up.

Then everything was put in a 28 cm × 23 cm pan, with 6 layers of pasta and 7 layers of the two sauces, and left to cool down.

And on Sunday morning it was baked for 35 min in the oven at 180 °C.

With 3 people we only had about two thirds of it.

Next time I think we should try to use 400 - 500 g of flour (so that it’s easier to work by machine), 2 l of milk, 1.5 l of meat sauce and divide it into 3 pans: one to eat the next day and two to freeze (uncooked) for another day.

No pictures, because by the time I thought about writing a post we were already more than halfway through eating it :)

https://blog.trueelena.org/blog/drafts/low_fat_no_eggs_lasagna_ish/index.html