Italian Lasagna Pasta Sheets
Are you ready to learn how to make homemade Italian lasagna pasta with only 4 main ingredients? Check out this super simple recipe that takes you step-by-step through making traditional fresh pasta sheets to level up your homemade lasagna.
Servings: 12 pasta sheets (one 9x13" pan)
Calories: 367kcal
Equipment
- pasta machine or rolling pin
Ingredients
Pasta Sheets
- 3 ¼ cups 00' soft wheat flour
- 4.2 ounces whole eggs (2 - 3 large eggs)
- 3.2 ounces egg yolks (6 - 7 yolks)
- ¾ teaspoon fine sea salt
- semolina flour for dusting
Lasagna
- 3 cups béchamel sauce
- 7 cups bolognese ragu sauce
- 2 ½ cups finely shredded parmesan cheese
Instructions
For Pasta Sheets
- Add 00' flour, whole eggs, egg yolks, and fine sea salt to a mixing bowl. Using clean hands, mix the ingredients together just until a shaggy dough forms.
- Pour the shaggy dough onto a clean work surface, and gently knead/pat the excess flour together to form one solid dough.
- Shape the pasta dough into a square. Wrap the dough in plastic wrap, and allow to rest until you touch the dough and it has slightly softened, about 35–45 minutes.
- Cut the dough into 12 equally sized pieces. Use your hands or a rolling pin to slightly flatten the pasta dough so it can fit into the widest setting of the pasta machine. Dust each side of the pasta with semolina to ensure it doesn’t stick.
- Pass the pasta dough through the widest setting on the pasta machine. Fold each side of the pasta to the middle, then pass the pasta dough through the widest setting again.
- Reduce the pasta machine width setting by one, then continue to pass the pasta through the machine. Continue flattening the pasta, reducing the setting by one, until it reaches a thick medium setting, about 1 mm thick (for me, setting 4). You can add additional semolina flour throughout this process if the dough starts to get sticky.
- You should be left with 12 long pieces of pasta (about 12 inches or 30 cm long by 3 inches or 8 cm wide). Layer pasta sheets in between semolina flour, cover with plastic wrap, and set aside.
For Lasagna
- Heat oven to 375°F (190°C).
- Spread ½ cup béchamel in a 9” x 13” (23 x 33 cm) baking dish. Top with a layer of lasagna pasta sheets. Spread a third of the bolognese ragu sauce over the pasta, then a third of béchamel sauce, and top with a third of parmesan cheese. Repeat the process 2 more times, starting with the pasta sheets and ending with parmesan, for a total of 3 layers. Make sure all of the pasta sheets are covered with the bolognese sauce and béchamel so the pasta fully cooks.
- Cover baking dish with aluminum foil. Cook for 45 minutes. Remove the aluminum foil and allow to cook for an additional 15–20 minutes until bubbling and browned on top. Let lasagna sit for 15 minutes before serving.
Video
Notes
Storage (Lasagna): You can store leftover lasagna in an airtight storage container for up to 7 days in the refrigerator.
Make Ahead (Pasta Dough): You can make the pasta dough ahead of time before it has been made into lasagna sheets. Wrap the pasta dough in plastic wrap and place in the refrigerator for 1 day. Allow the dough to come to room temperature before rolling out the pasta sheets. This will not work if you have already rolled the pasta out into lasagna sheets.
Don't make the pasta sheets too thin, or they will "disappear" once the sauce and béchamel sauce have been added.
If you don't have a pasta machine, you can roll out the lasagna pasta sheets with a rolling pin.
Nutrition
Serving: 1piece of lasagna | Calories: 367kcal | Carbohydrates: 40g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 1238mg | Potassium: 502mg | Fiber: 3g | Sugar: 8g | Vitamin A: 944IU | Vitamin C: 10mg | Calcium: 349mg | Iron: 4mg
