Ingredients

Fresh Egg Pasta Sheets
Egg Pasta Sheets
1 pound
Grain Sea-salt
Grain sea salt
One teaspoon
Ingredient 7
Organic Tomatoes
28-ounce (10-12 tomatoes)
Basil
Basil
handful
Butter
Butter
To prep baking dish
Ingredient 5
Crushed red pepper flakes
One teaspoon
Ingredient 8
Lemon
zest of 1 lemon
Parmesan
Grated Parmesan
Olive Oil
Extra-Virgin Olive Oil
3 tablespoons
Ingredient 6
Garlic, chopped
1 clove
Ingredient 9
Fresh Mozzarella
3-4-ounce

Thousand Layer Lasagna

Lasagna

Instructions:

  1. Preheat the oven to 375F.
  2. Fill your biggest pot full of water and bring to a boil.
  3. Lavishly butter a deep, square baking dish. 8x8 and 2-inches deep.

    Make your Tomato Sauce

  1. Place the olive oil, salt, pepper flakes, and garlic in a pan.
  2. Dial the heat up and saute for a minute or two.
  3. Add the tomatoes and slowly bring to a simmer as well. Remove from heat, stir in the lemon zest and taste for seasoning. Add more salt if needed. Set aside.

    Prepare the Lasagna Noodles

  1. Thin the pasta sheets with a machine set to 7. Cut into 2-inch wide ribbons, then into 4-inch rectangles.
  2. To pre-cook the pasta, fill a large bowl with ice-cold water and add olive oil. Lay a flour sack on the counter. Generously salt a pot of boiling water.
  3. Boil about 20 pasta rectangles at a time for 15-20 seconds. Use a spider to transfer them to the cold olive-oil water to cool..
  4. Remove the pasta from the cold water and lay flat on the flour sack. Repeat until all pasta is boiled

    Assemble the Lasagna and Bake

  1. Ladle sauce into the baking dish, then add a layer of pasta sheets. Top with sauce and cheese.
  2. Layer pasta, sauce, and cheese. Repeat until all ingredients are used, ending with a layer of pasta.
  3. Top with the remaining sauce and cheese for a nice cheesy finish.
  4. Bake for 35 minutes until melted and fragrant. Allow to sit for 10 minutes to set.
  5. Dust with parmesan and add basil before serving.

Enjoy your homemade lasagna!