Spice measurements are for dried spices.
3 cups flour
Cold water (if needed)
½ to ¾ container ricotta cheese
1 cup shredded mozzarella
½ cup grated asiago
8oz fresh mozzarella (optional – you can just use more shredded instead. If you use the fresh, strain some of the moisture from it)
1 lb lean ground beef
Start the sauce. Combine all ingredients in a saucepan. Heat on medium, covered, until it starts to bubble. Reduce to low and let it simmer while you continue the rest of the steps.
Brown the ground beef and set aside.
Make the pasta dough. Scoop flour onto work surface. Make a well in the center. Add salt. Add one egg and start to incorporate with a fork. Continue to add eggs one at a time, incorporating more of the flour after each one. You will reach a point where it’s clear you can’t do any more with the fork and you just need to use your hands. Once you have a dough ball, knead, knead, knead for several minutes. If the dough feels dry, add some of the cold water to get it to the right texture. The texture should be kind of elastic-y, but not really sticky.
Separate dough into portions about a half cup in size. Cover unused dough with plastic wrap. Roll out dough to #4 setting using pasta machine (start on the widest setting, #1, and work your way thinner). Place dough onto work surface and cut into lasagna-sized noodles. I like to make the noodles as I assemble the lasagna, so I stop after making one layer’s worth.
Spread sauce in the bottom of a 9×13 baking dish. Layer noodles on top. Spread more sauce on top of the noodles. Add beef.
Make more noodles. Next layer is sauce, ricotta, and shredded mozzarella.
Make more noodles. Top with sauce, asiago, and mozzarella (fresh or shredded).
Bake at 350 for about 30 minutes. Cover with aluminum foil if the cheese looks like it’s going to get too brown.
This reheats really well. I had leftovers for lunch this week!