Semolina Lasagna With Spicy Amatriciana

Pasta

• 1 cup all-purpose flour
• 1 cup semolina flour
• 1/3 cup water
• 2 tablespoons extra virgin olive oil
• 2 large egg

Sauce

• 2 slices bacon, chopped into small pieces
• 4 cups of thinly sliced onion
• 1 tablespoon extra virgin olive oil
• 4 fresh garlic clove, finely minced
• 1/2 cup water
• 1 (28 ounce) can diced tomato, undrained
• 1 teaspoon curshed red pepper
• salt & pepper (to season)

Remaining Ingredients

• 6 quarts water
• 1 tablespoon salt
• cooking spray
• 1 cup mozzarella cheese, chopped into cubes
• 1 (8 ounce) container part-skim ricotta cheese
• 1/2 cup grated parmigiano-reggiano cheese

Directions

1. 1

   1. To prepare the pasta, pour flours in a food processor and spin for 30 seconds. Add 1/3 cup of water, 2 TBS oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour mixture into the food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface, knead lightly 5 times. Shape dough into a disk. Dust lightly with flour, wrap in plastic wrap, and let stand for 30 minutes.

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   2. Divide dough into 6 equal portions. Working with one portion at a time, roll dough into a 20x4-inch rectangle. Repeat with remaining dough to form 6 sheets.

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   3. To prepare sauce, cook bacon in a large nonstick skillet until crisp. Add onion, 1 TBS oil, and garlic to pan; saute 5 minutes or until browned. Add 1/2 cup water and tomatoes, bring to a boil. stir in crushed red pepper, salt, & pepper. Reduce heat and simmer for about 20 minutes, or until mixture is thickened.

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   4. Bring 6 quarts water and 1 TBS salt to a boil. Slowly lower 1 pasta sheet into boiling water; cook 1.5 minutes. Carefully remove pasta with a slotted spoon and place in a pan with a damp towel. Repeat process with all six pasta sheets.

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   5. Preheat oven to 350 degrees.

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   6. Place 1 pasta sheet on each of 6 individual baking dishes lightly coated with cooking spray. Layer each of the three cheeses and sauce while folding the piece of pasta back & forth. Bake at 350 degrees for about 10 minutes or until cheese is melted.

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   Notes:

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   *I also added some extra parm cheese on the top near the end, turned the oven up to a broil to crisp up the cheesy top quickly.

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   *This works well as a make ahead or freezer meal.

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    *The smoky flavor of the bacon in the sauce makes the dish.