Homemade Lasagna
Serves 12
Directions
- 1Combine flour and eggs in a bowl to form a shaggy dough, then knead on a counter until smooth.
- 2Wrap the dough in plastic wrap and let rest.
- 3Divide dough into four segments, roll each out, and pass through a pasta roller to the desired thickness.
- 4Cut pasta sheets to match the length of a 9x13 baking dish.
- 5Heat vegetable oil in a large pot or dutch oven over medium-high heat, sear the ground beef and pork, then remove.
- 6In the same pot, cook garlic until golden, then add onion and sauté until translucent.
- 7Stir in fennel seed powder and any optional spices, cook for 30 seconds, then add tomato paste and cook until caramelized.
- 8Add crushed tomatoes and the cooked meat back to the pot, then simmer until slightly thickened.
- 9Whisk ricotta with one egg in a bowl until smooth.
- 10Boil pasta sheets in generously salted water until just under al dente.
- 11Layer sauce, pasta, ricotta mixture, and cheese in a 9x13 dish, repeating until ingredients are used.
- 12Cover with greased foil and bake at 375 Fahrenheit.
- 13Uncover and continue to bake until the top is brown and bubbly.
- 14Let rest before cutting and serving.
Ingredients
- 2 cup all-purpose flour
- 3 egg yolk
- 2 egg
- 2 tbsp vegetable oil
- 1 pound ground beef
- 0.75 pound ground pork
- 5 garlic clove, thinly sliced
- 1 yellow onion, finely diced
- kosher salt (optional)
- 2 tsp fennel seed powder
- red pepper flakes (optional)
- 1 6 oz can tomato paste
- 1 28 oz can crushed tomatoes
- black pepper (optional)
- 15 oz ricotta
- 1 egg
- olive oil (optional)
- 8 oz mozzarella, grated
- 0.33 cup parmesan cheese
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