Homemade Lasagna from Fresh Sheets

August 16, 2026

Result

This pan cuts into tidy squares with tender fresh pasta layers, rich sauce, and a browned cheese cap.

The pasta roller prepares smooth sheets for layering, and the cheese grater finishes both the filling and the top with a light, even cheese layer.

Yield: one 9-by-13-inch lasagna, 8 servings
Pasta: 2 1/2 cups all-purpose flour, 4 eggs, 1 tablespoon olive oil, 1/2 teaspoon kosher salt
Sauce: 1 pound ground beef or turkey, 1 onion, 3 garlic cloves, 28 ounces crushed tomatoes
Filling: 15 ounces ricotta, 1 egg, 2 cups shredded mozzarella, 1 1/2 cups finely grated Parmesan

Mix and rest the dough before rolling it into long sheets. Grate the Parmesan before assembly so the cheese stays loose and easy to distribute.

The pasta sheets should feel flexible and lightly floured, and the sauce should look thick enough to mound on a spoon without running.

Mix, knead, and rest the pasta dough, then roll it into sheets that fit your baking dish.
Brown the meat with the onion and garlic, add the tomatoes, and simmer until thickened.
Combine the ricotta with the egg and half of the Parmesan.
Blanch the pasta sheets briefly if they feel thick, then cool them on towels.
Layer sauce, pasta, ricotta mixture, mozzarella, and Parmesan until the pan is full, finishing with sauce and cheese.
Cover and bake at 375 F for 30 minutes, uncover, and bake 15 to 20 minutes more until browned.
Rest for 20 minutes before slicing.

If the layers slide, reduce the sauce slightly longer before assembling.
If the top browns too quickly, cover loosely with foil for the remainder of the bake.