Lasagne

Homemade Pasta 

Ingredients
500 grams plain flour
2 eggs
½ teaspoon salt
A little water, as needed

Method
Place flour on a clean surface and make a well in the centre.
Add beaten eggs and salt into the well. Gradually incorporate flour until a dough forms.
Knead until smooth (about 8–10 minutes). Shape into a log, wrap in plastic, and rest for 20 minutes.
Bring a large pot of water to the boil.
Cut dough into small sections and roll each out using a rolling pin, then a pasta machine (medium thickness).
Sprinkle rolled sheets lightly with flour. You should have 13–14 sheets.
Blanch each sheet in boiling water for 60 seconds, transfer to cold water, then place on a clean tea towel to dry.
 

Meat Sauce 

Ingredients
750 grams combined beef and pork mince
1 large brown onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 tablespoons olive oil
1L tomato sugo or passata (homemade or store-bought) 
Salt, to taste

Method
Heat oil in a large pan. Add onion and sauté until soft. 
Add mince and cook for 5 minutes, breaking it up.
Stir in sugo (sauce), salt, carrot, and celery.
Simmer on low to medium heat for 1 hour, stirring occasionally.

To Assemble 

Additional Ingredient
Mozzarella cheese, shredded

Assembly
Preheat oven to 190°C (375°F).
Spread a few spoonfuls of sauce on the base of a lasagne tray. 
Add a single layer of pasta sheets (minimal overlap).
Top with meat sauce and a handful of mozzarella.
Repeat layers until all pasta is used, finishing with sauce and a sprinkle of mozzarella on top.
Cover with foil and bake for 30 minutes.
Remove foil, top with more mozzarella, and bake uncovered for 10–15 minutes until golden and bubbling.

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This recipe is available for digital download as a PDF here: 

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