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Follow along to make lasagna from scratch.
Mix 4 beaten room temperature eggs with 2.5 cups of AP flour, a teaspoon of salt and about a tablespoon of olive oil. Mix with your fingers til shaggy then dough hook or hand knead for ~10 mins til smooth. Wrap in plastic wrap.
Mix 4 beaten room temperature eggs with 2.5 cups of AP flour, a teaspoon of salt and about a tablespoon of olive oil. Mix with your fingers til shaggy then dough hook or hand knead for ~10 mins til smooth. Wrap in plastic wrap.
Let the dough rest for ~20 mins. Meanwhile cook down 2 bunches of spinach and 1 bunch of broccoli rabe leaves with oil, s&p, some minced garlic or powder and a splash of vinegar. Once it’s wilted down, remove from heat and let it cool.
Also splash em with some lemon juice before wondering where all the leaves you just bought went. Side tip: save your stems and scraps and blend em up in smoothies or to make flavored pasta from scratch.
Turn the dough out onto floured surface then cut into six evenish pieces
Using a pasta sheeter put it thru the 1st setting then fold it over three times and put it thru again. Do this a few times before moving on. On the 2nd setting I folded the noodle in half after the 1st pass. Then pass them thru a few more settings til...
They’re long and 1/16 of an inch thick. Cut them down into slightly smaller sheets and get a pot of salted and oiled water going.
Fresh pasta really only needs about 45-60 seconds total to cook or until they float to the top. Immediately strain and hit em with cold water. Lay them out on a plate to cool.
Stop and cut your scraps into fresh noodles for your toddler like a pretentious fuck.
Squeeze all the excess liquid out of your green mix. Give it a rough chop and mix with 1.5 c ricotta, 1/2c parm, s+p, garlic powder, a dash of nutmeg and a beaten egg. Mix til well incorporated.
Time 2 layer. I’m using leftover pressure cooker sauce from the other day but your favorite jarred sauce also works.
Start with sauce then two sheets overlapping then sauce then two more sheets. Then your ricotta and greens mix. Then repeat as many your pan and/or amount of ingredients allow. Top last layer with sauce, mozzarella (sliced or shredded), oregano and basil.
Loosely cover with foil and bake for 30-35 mins at 375. Then remove the foil and bake another ~10 mins til the mozz on top is golden. Will show ya the final result in a bit! 
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