There’s nothing quite like the taste of homemade lasagna, especially when it’s made with fresh, homemade pasta! My cousin said it reminded her of the delicious lasagna she savored in Italy, and I couldn’t agree more. For me, lasagna is more than just a meal; it’s a cherished family tradition. As a kid, I loved spending time in the kitchen with my dad, crafting layers of gooey cheese and hearty sauce while we laughed and left a trail of dirty dishes in our wake.
Every time we gather around the table to enjoy this special dish, it feels like a warm hug, and knowing it captures that authentic Italian flavor just makes it all the more delightful! Sharing a plate of lasagna with my family truly brings joy and satisfaction, turning every bite into a delicious memory.
Meat sauce
- 1 lb ground beef
- ½ lb Italian sausage
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 Tbsp balsamic vinegar
- salt to taste
- 1 tsp dried basil
Cheese filling
- 15 oz ricotta
- 1 large egg
- ½ cup grated parmesan
- 2 tbsp chopped parsley
- Bechamel
- Salt and pepper
Homemade pasta
- 2 cups 00 flour
- 3 eggs
- salt
- 1 Tbsp olive oil
Instructions
Make the pasta
Dump flour on the counter, make a well, crack eggs inside.
Whisk eggs & pull in flour gradually.
Knead 8–10 minutes until smooth and elastic.
Rest 30 minutes, wrapped.
Roll thin (to setting 6–8 on a pasta machine) or by hand.
Cut into shapes or leave as sheets.
Boil 2–3 minutes until tender.
Put it in ice water right after to stop the cooking process.
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Make the sauce (30 min):
Brown meat → add onions + garlic → add tomatoes, paste, herbs, Balsamic.
Simmer at least 20 minutes. -
Mix the cheese filling.
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Layer (bottom → top):
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Sauce
-
Noodles
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Ricotta mix
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Repeat until the top of the pan
- Then add mozzarella
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Bake:
Uncover → 45 min until bubbly.
Rest 15 minutes before slicing.
