Lasagne

Ingredients

• 7 to 8 cups any tomato sauce
• 15 ounces ricotta
• 1 pound mozzarella, shredded
• 1 cup grated Parmesan (4 ounces)
• Hide ingredients for 12 ounces dried lasagna noodles or 1 pound any fresh pasta dough, rolled and cut into 4 × 12-inch sheets. 1 12 ounces dried lasagna noodles or 1 pound any fresh pasta dough, rolled and cut into 4 × 12-inch sheets. (opens in new tab) 12 ounces dried lasagna noodles or 1 pound any fresh pasta dough, rolled and cut into 4 × 12-inch sheets.
  • 2 cup all-purpose flour
  • 3 large eggs
  • 1/2 tsp salt
  • 1 tsp extra-virgin olive oil

  Sub-recipe steps

  1. If making by hand, mound 2 cups all-purpose flour on a clean counter and make a well in the center. Add 3 large eggs (or 2 large eggs plus 3 egg yolks), ½ teaspoon salt, and 1 teaspoon extra-virgin olive oil to the well.
  2. Beat the eggs lightly with a fork, gradually drawing in some flour from the sides of the well, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough.
  3. If the dough feels too dry and crumbly, add a little water as needed; if it is too sticky, add a little more flour. Use a dough scraper to lift and turn the dough if it sticks to the counter.
  4. Knead the dough for about 10 minutes, or until smooth and pliable. If using a food processor, combine all the ingredients and pulse until a smooth dough forms, about 1 minute; then remove and knead for 5 minutes as directed. If using a stand mixer, affix the dough hook and mix on low speed until the dough comes together, then increase to medium speed and knead for 2 to 3 minutes; remove and knead for 5 minutes as directed.
  5. Divide the dough into 4 pieces and wrap each piece loosely in plastic wrap or cover with an inverted bowl. Let the dough rest at room temperature for at least 30 minutes before rolling it out.
  6. After the dough has rested, roll out and cut as desired according to your recipe.