Saturday, October 3, 2009

Makin' Noodles

We're running a few days behind this week, but that's not totally unusual. The fair starts next weekend and we spent time this week getting our entries together!

One big problem with entering the fair is I live in the land of deep fried butter and fried chicken and I come from the land of organic kale and baked free range organic baked chicken. Many of those healthy ingredients I'm used to, just aren't readily available here at a price I'm willing to pay. For example one of our favorite meals pre-move was yakisoba. It was very inexpensive at $1.25 for a pack of noodles and the seasonings that serve 4. Here, a similar pack of noodles that serves 2, sells for $3 at a certain mass retailer.

The choices when it comes to whole grains pastas are very limited. The only solution was to learn to make my own. And, the lack of a pasta maker on freecycle meant I needed to learn to make my own by hand!

To be honest, I was incredibly intimidated, but I figured what harm would it do? What was the worst that could happen? It could be totally nasty and gummy and I'd waste a whole lot of food...

The good news is that I hit it out of the park on the first try thanks to this recipe for Homemade Whole Wheat pasta (without a machine!)

I opted to make lasagna. This is something that D normally hates. He hates all pasta anyway. The kids will eat just about anything. I had a back up meal for Mr. Picky ready to go in the fridge and with lasagna, I figured the kids would inhale and then tell me it was gross later.

The best tip from this recipe was to roll up the pasta like a jellyroll then slice. My pasta was even! It was thin. It wasn't gummy. And, the shocker of them all...D actually liked it! The kids have not cared for much in the way of whole wheat pasta, but it proved my point that dishes prepared from scratch usually taste better than their store bought counterparts.

The lasagna recipe is one I got from my friend Lyn.

Lyn's Lasagna

1.5 lbs ground beef
1 small onion, diced
1 jar of spaghetti sauce
16 oz cottage cheese
1 egg
1/4 romano or parmesan cheese
2 C mozarella cheese
2 C cheddar cheese

1 recipe for Whole Wheat pasta noodles, cooked.

Preheat oven to 350 degrees.

In a skillet, brown the ground beef. Add the diced onion and cook til onions are tender.

Mix egg, romano and cottage cheese together and set aside.

Mix together mozarella and cheddar cheeses and set aside.

Spread a spoonful of spaghetti sauce on the bottom of a 9X13 casserole dish. Layer Lasagna noodles, followed by 1/3 of the cottage cheese mix, then 1/3 of the meat mixture. Top with several spoonfuls of the spaghetti sauce and 1C of the cheese mixture. Repeat with remaining noodles, cheeses, meats and sauces. On the top layer smother with sauce and cheese.

Bake in the preheated oven until the cheeses are bubbly and gooey.


  1. i love lasagna too! BTW, come see me, I gave you an award!!!

  2. Hi there. The current Food on Friday is all about pasta and noodles! So it would be great if you linked this in. This is the link . Have a good week.


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