PT90M Serves 12 1/2 gallon raw whole milk 1/2  tablespoon salt 1/2 cup plain yogurt 1/4 cup fresh lemon juice

Homemade Lasagna

Learn how to make homemade lasagna with every ingredient from scratch. Sauce, pasta, and ricotta all made with love by your own hands.

I make the Italian pasta , or gluten free pasta and ricotta for a truly Italian dinner. My recipes teach you the step by step process to making ricotta that will blow your mind and the pasta sheets can’t get much easier with the Kitchenaid attachment.

homemade lasagna

homemade lasagna

Egg Pasta:

500 grams all-purpose

5 each  Eggs (large, room temperature)

1/2 teaspoon kosher salt

1 tablespoon olive oil

Ricotta Cheese:

1/2 gallon raw whole milk

1/2  tablespoon salt

1/2 cup plain yogurt

1/4 cup fresh lemon juice

Lasagna Sauce:

1/4 cup olive oil

4 cloves of garlic, finely chopped

1 onion, medium size, diced

4 cups canned plum tomatoes

2 1/2 teaspoons kosher salt

1/4 teaspoon dried red pepper flakes

1 tablespoon dried fennel seeds

2 tablespoons parsley, minced

1/4 cup chopped fresh basil

1/2 lb. ground lean beef.

Weigh 500 grams of flour and place onto the work surface.  Form a well in the center of the flour. Crack the eggs and add the eggs, salt and olive oil to the well in the flour.  Use a fork to whisk the eggs together.  Slowly incorporate flour into the eggs and blend until a thick paste forms.  Scrape off the fork.  Use the Metal Bench Knife to scrape the flour into the paste and cut the mixture together until it starts to come together.  Firmly press the mixture together to begin breaking down the dry bits and incorporating them into the dough. Use the dough to pick up any stray pieces on the board.  Knead firmly to continue to incorporate all the dry bits into the dough and until the dough becomes cohesive.  Continue to knead for 8 to 10 minutes or until the dough is smooth and small blisters form on the surface.  Wrap the dough in plastic wrap and let rest for 30 minutes before rolling or forming into the pasta shapes.

This recipe can be cut in half. Or, you can wrap extra in plastic and keeping the refrigerator it to make another day.  It will last 2 days wrapped.

Ricotta Cheese:

In a double boiler out of 2 large pots, pouring enough water in the bottom pot to come at least halfway up the sides of the top pot.  Pour the milk into the top pot and heat over medium-high heat until the temperature reaches 190°F (88°C) on a candy thermometer, about 15 minutes. 

Add the salt, yogurt, and lemon juice to the milk, and stir with a wooden spoon for about 30 seconds to mix everything together.  Reduce the heat to low or turn it off.

Maintain the milk’s temperature at 190°F for the next 25 minutes, lifting the pot out of the water if the milk gets too hot and returning it as the temperature drops.  Whatever you do, DO NOT stir the milk while the ricotta curds are forming.  After 25 minutes, use a skimmer to carefully lift all the ricotta curds out of the whey and transfer them to a fine-meshed strainer (no need to use a cheesecloth) set over a bowl. 

Allow the ricotta to drain for about 1 hour, then pour off any of the drained whey from the bowl and gently dump the ricotta from the sieve into the bowl.  Transfer to a covered container and refrigerate for up to 4 days.

Lasagna  Sauce:

In a saucepan heat the olive oil over medium heat. Sauté the garlic and chopped onions until soft. Add the ground beef and cook until meats color is gone. Remove excess fat from the bottom of the pan. Add the tomatoes, red pepper flakes, fennel and salt. Simmer over low heat for about 30 minutes, until slightly thickened. Remove from the heat and stir in the basil.

Layering the Lasagna:

9x13 pan

  1. Spread 1 cup sauce on the bottom of the pan evenly
  2. Add a layer of lasagna noodles.
  3. Spread another cup of sauce over the noodles.
  4. Crumble ricotta cheese over the sauce and noodles.
  5. Sprinkle mozzarella and parmesan on top of the ricotta.
  6. Add noodles
  7. Add sauce
  8. Add ricotta
  9. Add mozzarella and parmesan
  10. Add noodles
  11. Repeat until layers have reached the top ending with the noodles.
  12. Top should have a layer of pasta covered with sauce and sprinkled with mozzarella and parmesan.
  13. Cover with foil, spray the foil with pam before placing on top of lasagna, this helps the foil to not stick to the cheese.

Bake at 350 degrees for 1-2 hours or until heated thoroughly. Best the next day after flavors have melded together!