HOMEMADE WHOLE WHEAT NOODLES (AND LASAGNA)

Do you ever find that whole wheat pasta can taste grainy, and let’s be honest – a little bit GROSS! This is Julie here, and I’m the one with the high tolerance for healthy food, yet I can barely stomach whole wheat noodles at times. Well when I discovered how DELICIOUS and easy making whole wheat pasta could be, I was hooked.

Awhile back, I shared that I was making lasagna on our facebook page. A lot of you asked for the recipe, and I’m sorry it’s taken me so long to get to this post. Anyhow, whenever I make lasagna now, I make the noodles using whole wheat. I don’t use any special pasta maker either! I just use a regular old rolling pin. The great thing about lasagna noodles, is that it doesn’t matter if they come out looking fancy, you just layer them anyways so you can mess up a little on the format!

In this video, I show you how to make my favorite – spinach whole wheat noodles- (recipe from grandma lori!) using wheat ground from my Wondermill. I’m also copying a recipe for regular whole wheat noodles (without spinach) that I have tried and love as well. You can try with the regular one first, then when you’re feeling brave go for the spinach noodles. They taste great, and even my dad ate them – he’s pickier then most children.


Sorry there are no pictures of the cooked product. I ended up bringing the lasagna to my parents house to prove to my dad how yummy healthy can be. He loved it, and we ate it before I remembered to pull out my camera.

Here are all the recipes for an incredible homemade, and HEALTHY lasagna. If you’re feeling up to it, try making the sauce from scratch too. This is not the type of lasagna that will make you feel heavy and bloated after. Oh I want some right now!

HOMEMADE LASAGNA

Ingredients:
Cooked lasagna noodles (12 noodles)
Marinara sauce of your choice
Ricotta cheese or Cottage cheese
Grated mozzarella cheese

Directions:
In a 9×13 pan spread small layer of marina sauce at the bottom of the pan. Place a layer of cooked noodles to cover the pan. Spread a layer of sauce, ricotta or cottage cheese, and mozzarella cheese. Repeat for 3 layers. Cook at 350 for 40 minutes.

HOMEMADE SPINACH WHOLE WHEAT NOODLES

Ingredients:
8 ounces of fresh spinach (1 package: 10 ounces frozen spinach can be substituted)
2 eggs
1 tablespoon olive or vegetable oil
1 teaspoon salt
2 cups all purpose flour (I used 1 cup semolina flour, 1 cup whole wheat flour)

Directions:
Wash spinach and cover and cook with just the water that clings to leaves until tender (3-10 minutes). Rinse spinach with cold water; drain. Place spinach eggs, 1 tablesppon oil and 1 teaspoon of salt in blender container. Cover and blend until pureed, about 20 seconds.
Make a well in center of flour, add spinach mixture. Knead until dough is smooth and elastic. Let stand 10 minutes. Divide dough into halves. Roll out each half, cut strips. Cook in boiling water until tender.

HOMEMADE WHOLE WHEAT NOODLES

Ingredients:
1 1/2 C semolina flour
1 1/2 c freshly ground whole wheat flour
1/2 tsp salt
4 eggs
1/4 c water
1/4 c olive oil

Directions:
Combine semolina and flour and salt. Beat eggs lightly. Mix eggs, water and oil. Stir in to four mixture until a stiff dough forms,. You may need to add a little more flour. Knead 10 minutes or until elastic. Let rest, covered for 20 minutes. Roll out thinly. Cut into desired shape or shape with machine. Cook in boiling, salted water for 2-5 minutes.

HOMEMADE MARINARA MEAT SAUCE

Ingredients
2 (14.5 ounce) cans stewed tomatoes (I used a bottle of garden tomatoes)
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
OPTIONAL:
Add 1 lb of ground beef or ground turkey (can use canned beef)
Add 1/2 zucchini cut into small chunks

Directions:
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce, and optional meat and veggies. Simmer for 30 minutes, stirring occasionally.

Try these recipes out and let me know how they go. Don’t be afraid of substituting the noodles in your own favorite lasagna recipe. They really are great, and aren’t nearly as hard as they sound! Good luck :)


  • Camille Knudson

    Thank you so much for the recipes and the video. I like the idea of dehydrating my spinach, but how much dehydrated spinach would you use?

    • http://foodstoragemadeeasy.net Jodi and Julie

      Freeze-dried spinach works using about 3/4 – 1 cup. I’ve never dehydrated spinach before (does it work?) I would guess using 1/2-3/4 cup since it would probably expand a little more than freeze-dried. Just seems like it might not hold up well in dehydrated form, but I’m not an expert on that!

  • Sarah @ Well Dined

    Yum – used the spinach whole wheat noodles to make a lasagna with more spinach and butternut squash!

  • Allison

    I made this once before and it was so good and very easy! Thank you for the recipe! Can this dough be frozen/refrigerated for future use?

    • http://foodstoragemadeeasy.net Jodi and Julie

      I’ve never frozen it but I have put it in the fridge for a few hours, and it has been fine :)

  • Guest

    Just wondering how much nutrient value is left in the spinach after cooking it twice?

    Has anyone tried dehydrating the spinach (since it’s a leaf, it’ll dry quickly and keep its nutrient value if dried at 95 F), then grinding it to a powder, and then adding that to the flour, etc. to make the noodles. That way, the spinach is cooked only once.

    Dehydrating and grinding spinach, or any veggie (including lettuce!) is a great way to store crop surpluses for later use. They can be put into anything or sprinkled on like a seasoning.

  • Guest

    Just wondering how much nutrient value is left in the spinach after cooking it twice?

    Has anyone tried dehydrating the spinach (since it’s a leaf, it’ll dry quickly and keep its nutrient value if dried at 95 F), then grinding it to a powder, and then adding that to the flour, etc. to make the noodles. That way, the spinach is cooked only once.

    Dehydrating and grinding spinach, or any veggie (including lettuce!) is a great way to store crop surpluses for later use. They can be put into anything or sprinkled on like a seasoning.

  • http://blog.covermatecovers.com/2010/09/second-time-around-blog-reviews-covermate-food-covers/ Pan Covers

    Thanks for providing a video on creating this dish. Being able to store extra homemade pasta in a quality food storage container may aid in keeping it fresh.

  • Juliann

    Does anyone know the equivalent amt for freeze dried spinach?

  • Juliann

    Does anyone know the equivalent amt for freeze dried spinach?

    • http://foodstoragemadeeasy.net Jodi and Julie

      3/4 to 1 cup freeze dried works perfectly. Depending how spinach-y you like it.

  • http://www.facebook.com/home.php?#!/chassidy.evans Chassidy

    I wanted to share my pasta recipe in case others may not have semolina flour available or on hand.

    2 1/3 C whole wheat flour (or a mixture of white and wheat…whatever your family prefers)
    3 eggs
    1 Tbsp olive oil
    1/2 tsp salt
    1 Tbsp of water if needed

    Mix and combine as said above, but I let mine rest for one hour covered with plastic wrap. Then I roll out in the pasta machine into spaghetti noodles or use for lasagna. As I said before, this is our family favorite. Also, you guys should check out “The Pasta Bible” by Christian Teubner, Silvio Rizzi, and Tan Lee Leng. It has so many different recipes and types of pasta in it, one of my favorites.

  • http://www.facebook.com/home.php?#!/chassidy.evans Chassidy

    I wanted to share my pasta recipe in case others may not have semolina flour available or on hand. 2 1/3 C whole wheat flour (or a mixture of white and wheat…whatever your family prefers)3 eggs1 Tbsp olive oil1/2 tsp salt1 Tbsp of water if neededMix and combine as said above, but I let mine rest for one hour covered with plastic wrap. Then I roll out in the pasta machine into spaghetti noodles or use for lasagna. This is our family favorite. Also, you guys should check out “The Pasta Bible” by Christian Teubner, Silvio Rizzi, and Tan Lee Leng. It has so many different recipes and types of pasta in it, one of my favorite books to keep on hand.

  • http://www.facebook.com/home.php?#!/chassidy.evans Chassidy

    You can put it in the oven before boiling, which is what I do. We can not tell a difference in the texture or doneness of the pasta.

  • Nikki

    So silly question: Can I used dried eggs and water or do I need to use real eggs to make noodles?? Thanks!

  • Nikki

    So silly question: Can I used dried eggs and water or do I need to use real eggs to make noodles?? Thanks!

  • Singinggoldielocks

    Yay! Whole Wheat Pasta! So, do you have to boil it? Or could it be oven-ready?

  • Singinggoldielocks

    Yay! Whole Wheat Pasta! So, do you have to boil it? Or could it be oven-ready?

    • http://www.facebook.com/home.php?#!/chassidy.evans Chassidy

      You can put it in the oven before boiling, which is what I do. We can not tell a difference in the texture or doneness of the pasta.

  • Npp1966

    They look to pretty to eat!!. I have a pasta machine that does everthing, one of the old Ronco ones my hubby bought from the t.v. a million years ago. The last year I’ve been trying to use it more and often times I use whole wheat flour and don’t tell. I’ve not tried any veggie pastas so maybe I need to try spinach next and see how it comes out. I’ll have to make some regular for our youngest don’t think I can get him to eat spinach even if it is in lasagna one of his favorite dinners. LOL

  • Npp1966

    They look to pretty to eat!!. I have a pasta machine that does everthing, one of the old Ronco ones my hubby bought from the t.v. a million years ago. The last year I’ve been trying to use it more and often times I use whole wheat flour and don’t tell. I’ve not tried any veggie pastas so maybe I need to try spinach next and see how it comes out. I’ll have to make some regular for our youngest don’t think I can get him to eat spinach even if it is in lasagna one of his favorite dinners. LOL

  • Mome2boys

    Yum! Thanks for sharing! My husband and I have cut out all white flour and sugar out of our diet and this will be so good for dinner Thxs!

  • Mome2boys

    Yum! Thanks for sharing! My husband and I have cut out all white flour and sugar out of our diet and this will be so good for dinner Thxs!