There is nothing quite like Homemade Lasagna! I made it just as we like it and didn’t use béchamel sauce, you can make the traditional/authentic versions by adding béchamel sauce or ricotta cheese in the middle layers.

Homemade Lasagna

Ingredients
For the Lasagna Sheets:
2 1/2 cups 00 flour or all-purpose
3 whole eggs (medium)
2 eggs yolks
1/2 tsp salt
Pinch of granulated sugar
1 tbsp olive oil

For the Meat Sauce:
2 tbsp olive oil
2 tbsp butter
1 medium onion (chopped)
1 garlic clove (minced)
1 pound ground beef
1 tbsp tomato paste
2 cups tomato sauce
Salt, black pepper
1 1/2 cup water or beef broth
Fresh basil and thyme

For the Assemble:
1 cup parmesan cheese
3 cup mozzarella cheese

Instructions
Preparing the meat sauce:
In a large saucepan over medium heat, add the oil and butter. Add chopped onions and fry until soft, then add garlic and cook for another minute.

Add the ground beef and using a spoon or fork press and break up the meat and cook until the meat is completely browned.

Add tomato paste and tomato sauce, season with salt and pepper, and stir well to combine thoroughly.

Add water or beef broth, stir and bring to a simmer. When the sauce begins to bubble, reduce the heat to low, cover the pan with a lid and cook for 20-30 min until there is not much water left as shown in the Reel.
Add fresh basil and thyme.

Assembly:
Preheat the oven to 375F.

Spread 3/4 cup meat sauce over the bottom of a 9x11-inch casserole dish.

Arrange two lasagna sheets over the sauce and add another 3/4 cup of meat sauce over the sheets. Then sprinkle with parmesan and mozzarella cheese. Repeat adding similar layers with your remaining sheets, meat sauce and cheese (I made 5 layers). Top with mozzarella.

Cover with foil, and bake for 30 min. Then remove the foil and bake another 10-15 min until the top is golden brown. Remove from the oven and let rest for 15 min.

Preparing the Lasagna Sheets:
Place the flour on a work surface, add salt and sugar and make a well. Add the eggs to the well.

Using a fork, pierce the egg yolks and whisk.
Slowly move more flour from the sides to the well by moving your fork around the well and rolling up the dough as in the video.

Drizzle the oil on the surface of the dough and keep kneading for 5-6 min until it is elastic and no longer sticky. If the dough seems too dry, you can add 1-2 tbsp water.

Wrap the dough with plastic wrap and let it rest for 20-30 min at room temp.

Slice the dough into 4-6 equal pieces and run the dough through a pasta roller.

Repeat the same process with the remaining dough.

Sprinkle the sheets with semolina flour. Using a sharp knife cut sheet to the length of your casserole dish. Transfer the sheets to a drying rack or cooling rack and let them rest for about 10-15 min to dry out slightly until ready to use.

Serve hot!

Bon Appétit, Buen Provecho, and Afiyet Olsun!

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