Palestini Lasagna

This is a rich filling meal

Pasta (recipe below)

2 Pound of Whole Mozzarella (from counter)

1 Wedge of parmesan cheese (From Costco)

Béchamel Sauce (recipe below)

Pasta: 

5 1/2 cups of

Flour

5 Eggs

1 Tsp of Salt

3 Tbsp Olive Oil

Directions:

- Place all in KitchenAid Mixers using hook attachment 

- Mix till all combined and nothing is stuck to the bottom, and a tiny amount of olive oil if still sticking

- Let dough rest for 20 mins covered (on flour)

- Cut into balls, about 2 1/5 inches wide

- Let sit and cover for 10 mins to an hour, until it’s no longer sticky (on flour)

- Roll through pasta machine on 1, 2, 3, 4,5 and 6

Béchamel Sauce (make 2 of these for 2 lasagnas) 

1/2 Tsp nutmeg 

1/4 Cup of Parmigiano

4 Tbsp butter

4 Tbsp flour

1/4 Tsp Salt

½ tsp ground pepper

1 cup Milk 

1 Cup Heavy Cream 

Directions: 

- In a heavy saucepan melt butter and stir in flour until combined

- Add in milk and stir

- Add in cheese and stir until thick and bubbly 

Lasagna Directions

- Layer tomato sauce

- Pasta

- Tomato sauce 

- Bechamel 

- Light mozzarella 

- Parmesan cheese 

- Pasta

- Keep doing this till the top and layer with lots of mozzarella cheese 

Freeze + Cook instructions:

- Top with Wax paper, then foil

- Freeze

- Remove from freezer to fridge 1 day before eating (in the morning)

- Take it out of the fridge in the morning of cooking until thawed and place black in the fridge 

- Remove wax paper

- Set Oven to 350

- Cover with pam sprayed foil 

- cook for 45 minutes 

- remove foil

- Broil for 15 minutes (check every 5 minutes to make sure it’s not burning) 

- Let rest for 15 minutes