Half-Baked by Liz  recipes, crafting, & other fun things

Aunt Pat’s Lasagna (Vegetarian)

January 13, 2016 / by Liz

Aunt Pat's Lasagna

Yield: serves 6 to 8

Aunt Pat's Lasagna


    for the sauce;
  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons basil
  • 2 teaspoon oregano
  • 3 bay leaves
  • 2 teaspoons coarse salt
  • 765 g canned whole tomatoes, roughly chopped
  • 400 g tomato puree
  • 200 g cherry tomatoes, halved
  • 4 tablespoons dry red wine
  • pepper
  • 75 g chopped parmesan cheese
  • 1 tablespoon dried parsley
    for the filling;
  • 375 g ricotta cheese
  • 2 beaten eggs
  • salt & pepper
    for the pasta;
  • 225 g type 00 flour (super fine / pizza flour)
  • 6 egg yolks
  • 1 tablespoon olive oil
  • ~3 tablespoons cold water
    for the cheese-y goodness;
  • 375 g fresh buffalo mozzarella cheese*
  • 325 g emmental cheese, shredded*
  • 75 g parmesan cheese, roughly chopped
    *instead of fresh mozzarella and emmental, you can just use 700 g of shredded mozzarella – I just couldn’t find shreddable mozza here in France!


  • Start by making the sauce;
  • Sauté the olive oil, onion, garlic, basil, oregano, bay leaves, and salt in a medium pot. When the onions are nice and soft, add the whole tomatoes, tomato puree, cherry tomatoes, red wine, and pepper. Reduce the heat to low and simmer for 45 minutes.
  • Add the parmesan and parsley, cook for a few minutes more, and then remove from the heat. Once it’s cool enough, remove the bay leaves.
  • -----------------------------------------------------------------
  • Next, for the filling;
  • Whisk together the ricotta cheese, eggs, salt, and pepper. Set aside.
  • -----------------------------------------------------------------
  • For the pasta;
  • In the bowl of an electric mixer fitted with a dough hook, combine the flour, egg yolks, and olive oil, and mix on low speed. Gradually add the water, a tablespoon at a time, until the dough comes together into a ball. Mix for four minutes more, then wrap dough in plastic and let it rest for 30 minutes.
  • Working with 1/4 of the dough at a time, pat it into a disk, and then use a pasta machine to roll it into thin strips. Use a cutter wheel with a scalloped edge (or just a regular knife!) to cut the rolled strips into lasagna noodles. Set the noodles aside – I stacked them on a plate, separated by layers of parchment.
  • -----------------------------------------------------------------
  • Now for the layering!
  • Preheat the oven to 190 C (375 F). In a 9″x13″ baking dish;
  • 1. Spread a few spoonfuls of sauce over the bottom of the dish.
  • 2. Cover with 1/3 of the noodles.
  • 3. Cover with a layer of filling – use 1/2 of the filling.
  • 4. Add a layer of sauce – use 1/3 the remaining sauce.
  • 5. Next, 1/2 the mozzarella, and 1/3 of the emmental.
  • 6. Add another 1/3 of the noodles.
  • 7. The rest of the filling.
  • 8. Another 1/3 of the sauce.
  • 9. The rest of the mozzarella, and another 1/3 of the emmental.
  • 10. The remaining noodles.
  • 11. The rest of the sauce.
  • 12. The parmesan and remaining emmental.
  • Bake for 45 minutes, then remove from the oven and allow it to cool for at least 20 minutes before cutting and serving.
  • *See related blog post with step-by-step pictures here.

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