Simple and Easy Lasagna

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Ingredients

Equipment

large bowl
counter
pasta roller
pot
potato masher
medium bowl
sharp knife
9x13 baking dish
oven
foil

Directions

Spread the next third of the cheese mixture.
Get a large bowl and add 2 cups (300 grams) of all-purpose flour.
Make a well in the flour.
Add 3 egg yolks and 2 whole eggs into the well.
Start beating the eggs together with a fork while slowly incorporating the flour.
Continue incorporating until you get a shaggy dough.
Pour the dough onto the counter and begin kneading by hand.
Discard excess dry flour if the dough isn't picking up much more flour.
Continue kneading the dough until it's completely smooth.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Divide the dough into four even segments.
Shape each segment into an oval.
Roll each segment out until it's a little under half an inch thick.
Run the rolled dough through a pasta roller starting at the widest setting and working your way to about a number four setting, which is around 1/8 inch thick.
Repeat this process with all segments of the dough to get about 10-12 sheets.
Cut the sheets to match the length of a 9x13 pan and cut them into halves or thirds depending on their width.
Boil the lasagna sheets if using homemade pasta for about 30 to 45 seconds. For store-bought, follow the recommended time minus one minute.
Get a pot or Dutch oven, heat 2 tablespoons (30 grams) of vegetable oil over medium-high heat.
Add 1 pound (450 grams) of ground beef and ¾ pound (340 grams) of ground pork.
Press the meat and let it sear for three minutes, flip and sear on the other side for about two to three more minutes.
Mash the meat using a potato masher until very fine.
Transfer the meat to a separate container.
Add a touch more oil if needed and then add 5 thinly sliced cloves of garlic.
Reduce heat to medium and let the garlic cook, stirring occasionally until golden brown.
Add finely diced yellow onion and season to taste with salt. Stir and let it sauté until translucent.
Add 2 teaspoons (4 grams) of fennel seed powder.
Optionally, add some red pepper flakes.
Stir the mixture and sauté until fragrant, about 30 seconds.
Add 1 six-ounce can of tomato paste, stir and let it cook until it begins to caramelize and stick to the pan.
Add 1 28-ounce can of crushed tomatoes, stir that in.
Add the cooked meat back into the pot.
Let the mixture simmer and reduce for five to seven minutes or until slightly thickened.
Season to taste with salt and pepper.
In a medium bowl, add 15 ounces (425 grams) of ricotta cheese.
Add 1 whole egg to the ricotta and whisk until smooth and homogeneous.
Mix together 8 ounces (225 grams) of grated mozzarella cheese and 1/3 cup (80 grams) of Parmesan cheese.
Add 1 cup of sauce to the bottom of a 9x13 baking dish, spreading it edge to edge.
Add two to three sheets of lasagna on top of the sauce.
Spread a third of the ricotta mixture on top of the lasagna sheets.
Spread a third of the cheese mixture on top of the ricotta mixture.
Add another cup of sauce.
Add two to three more lasagna sheets.
Spread the next third of the ricotta mixture.
Add another layer of sauce and finish with the last of the lasagna sheets.
Add remaining sauce and finish with the rest of the cheese mixture.
Cover the baking dish with greased foil.
Preheat the oven to 375°F and bake for 25 minutes.
Uncover and bake for an additional 30 to 35 minutes or until the cheese is bubbling and golden brown.
Let the lasagna rest for 15 minutes before cutting.
Using a sharp knife, cut the lasagna into 12 evenly sized pieces and serve.