The secret for getting the perfect consistency to the
dough is to start with the eggs and add a half eggshell of water per
egg. The quantity of flour required is dictated by the egg-water
500 g/1 lb each ground beef or veal, and pork
500 g/1 lb sliced mushrooms
5 ml/1 tsp each oregano, basil, salt and pepper
3 half eggshells of water
2 ml/1/2 tsp salt
750 ml/3 cups spaghetti sauce
Romano and/or Parmesan cheese, grated
The secret for getting the perfect consistency to the dough is to start with the eggs and add a half eggshell of water per egg. The quantity of flour required is dictated by the egg-water mixture. The ingredients will be determined by the size of pan and amount of lasagna to be made.
Sauté meat and add mushrooms and herbs. Set aside.
Mix eggs, water and salt. Gradually add flour, mixing until the dough no longer sticks to hands. Let rest for 20 minutes, then cut pieces and put through pasta roller several times, finishing with the roller on the second- or third-finest setting. Boil lasagna noodles in salted water until they float to the top. Remove and put in a pan of cold water and pat dry. Noodles are ready for assembly with the meat mixture.
To assemble: Spoon in enough spaghetti sauce to cover the bottom of an oblong pan. Alternate noodles, meat mixture, a light dusting of grated cheese and spaghetti sauce. (Be careful not to put in too much sauce.) End with a noodle layer on top, add sauce and cheese.
Cover with foil and bake in 160 C (325 F) oven for 60 minutes, depending on pan size. Remove foil and cook an additional 15 minutes so that the top crisps.
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