Homemade Lasagna with Fresh Pasta and Cheese Sauce

Ingredients

Pasta Dough

• 2 cups all-purpose flour
• 3 large eggs

Tomato Sauce

• 2 tbsp olive oil
• 1 can diced tomatoes (400g)
• 1 small potato, grated
• 1 tsp dried mixed herbs
• 1 cup vegetable stock
• Salt and pepper to taste
• Optional: chili flakes, garlic, tomato paste

Cheese Sauce

• 2 tbsp butter or oil
• 2 tbsp flour
• 1 to 1½ cups milk
• 1 cup grated mild cheese
• Salt and pepper to taste
• Optional: pinch of mustard powder or nutmeg

Other

• Extra grated cheese for topping

Instructions

1. Make the Pasta

1. Form flour into a mound on a clean surface. Make a well in the center.
2. Crack in the eggs. Beat with a fork, pulling in flour gradually.
3. Knead 8–10 minutes until smooth. Wrap and rest 30 min.

2. Make the Sauce

1. Heat oil in a pan. Add garlic (optional) and grated potato. Cook 2–3 min.
2. Add tomatoes, herbs, and stock. Simmer 15–20 min uncovered.
3. Season with salt, pepper, and optional chili or tomato paste.

3. Make the Cheese Sauce

1. Melt butter in a saucepan. Stir in flour to make a roux.
2. Whisk in milk gradually. Simmer until slightly thickened.
3. Stir in grated cheese. Season to taste.

4. Roll the Pasta

1. Divide dough into 4 pieces. Roll thin by hand or with a pasta roller.
2. Cut sheets to fit your dish. Optional: boil 1–2 min for softer noodles.

5. Assemble

1. Preheat oven to 180°C / 350°F.
2. Spread a little tomato sauce on the base of the dish.
3. Layer: pasta → tomato sauce → cheese sauce.
4. Repeat until dish is full. Finish with grated cheese on top.

6. Bake

1. Cover with foil. Bake 25 min.
2. Uncover and bake 10–15 min more until bubbling and golden.
3. Let rest 10 min before slicing.