Today I had more free time on my hands, so I decided to make my delicious lasagna, but this time with homemade fresh from scratch lasagna noodles… and they tasted like heaven…my family can witness that.They loved it.
I mean can you see what I am talking about…
Making the fresh pasta is taking some time, but it is always worth it.No matter the shape you choose you will enjoy the fantastic taste that never can compare the bought one. So if you have some extra time to spare, don`t hesitate and give it a try, you won`t be disappointed I promise you that! 
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6 people
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Ingredients
Fresh Lasagna Noodles
- 5 medium size eggs room temperature
- 500 grams All purpose flour
- 1 tespoon salt
- 3 tablespoons olive oil
Bolognese sauce
- 400 grams lean ground beef
- 300 grams ground pork
- 1 medium onion shredded
- 2 medium carrots minced
- 2 cloves garlic minced
- 800 grams tomato sauce
- 1 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon ground red paprika
- salt and pepper to taste
Bechamel sauce
- 70 grams butter
- 70 grams flour
- 1 litre milk
- 500 grams mozzarella cheese Shredded
- 100 grams Parmesan cheese
Ingredients
Fresh Lasagna Noodles
Bolognese sauce
Bechamel sauce
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Instructions
Fresh Lasagna Noodles
- In a large bowl add in the flour, then make a well in the center with your hands and add the eggs, salt, and the olive oil.
- With a fork beat the eggs, gradually mixing them with the flour, until you form a dough
- Place the dough on floured surface and knead it for about 10 minutes.The dough should be smooth, and you can form a ball that keeps its form.If the ball starts to flatten it means that you should add more flour.
- Now, wrap the dough in plastic and keep it at room temperature for at least half an hour.
- After resting time, cut the dough into three balls. Wrap the other two in plastic, and start to roll the first ball, until is thick enough to run with the pasta machine.Start with the widest set and end up with 1 or 2 settings less than the thinnest.It depends on your machine; you are familiar with it to make sure they are not very thin.
- Now, the best part! You can cut the noodles into a size that can perfectly fit your pan. You are in control here, this is saving a lot of nerves and time, at least for me.
- Line baking paper on your table or pan and put the noodles to dry while you prepare the filling.
Bolognese sauce
- In a large oiled skillet, over medium heat add in onions, garlic and carrots, saute until slightly browned. Add the meat and cook and all the spices and cook for 5 minutes. Next, pour the tomato paste and the water.Cover, reduce heat and simmer for 25 minutes. Set aside.
Bechamel sauce
- Melt the butter in a pot on medium high, for about a minute.Add the flour and continuously stir for another minute.While stirring pour half of the milk until thickens, then add the rest of the milk with the nutmeg and continue stirring until the sauce starts to bobble and becomes thick and creamy.
Lasagna
- In a 11x11 inch pan first, pour of the Bechamel sauce to cover the pan, Then put the first layer of noodles. Drizzle them with Bechamel, next add 1/3 of the Bolognese sauce, and cover with mozzarella and Parmesan cheese.Add the second layer of lasagna and repeat the process. Finally, Finish with a layer of lasagna and pour over the rest of the Bechamel sauce, and some grated Parmesan.
- Cover the lasagna with foil and bake for 35 minutes at 200°C or 400°F. Take off the foil and continue baking for another 15 minutes until browned and crispy on top. Enjoy!