By Eben Dwamena
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and crack in 3 large eggs. Add 2 tablespoons of olive oil.
Using a fork, gradually incorporate the flour into the eggs until a dough starts to form. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough is too dry, add water a teaspoon at a time.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
While the dough is resting, preheat your oven to 375°F (190°C). Prepare a baking dish (9x12 inch) by lightly greasing it with olive oil or cooking spray.
After resting, divide the dough into 4 pieces. Roll out each piece into thin sheets (about 1/16-inch thick) using a pasta machine or a rolling pin. Cut the sheets to fit the baking dish.
In a bowl, combine 2 cups of ricotta cheese, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of black pepper. Mix well.
Spread a thin layer of marinara sauce on the bottom of the baking dish. Place a layer of pasta sheets over the sauce (about 3 sheets).
Spread another layer of marinara sauce over the pasta, then add half of the ricotta mixture, followed by 1 cup of shredded mozzarella cheese.
Repeat the layering process: another layer of pasta, remaining marinara sauce, the rest of the ricotta mixture, and 1 cup of shredded mozzarella cheese.
Finish with a final layer of pasta topped with the remaining marinara sauce and the last cup of mozzarella cheese. Sprinkle any remaining Parmesan cheese on top.
Cover the baking dish with foil (to prevent sticking, spray the foil with cooking spray) and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your homemade lasagna!
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By Eben Dwamena
This recipe is ready in 1 hour 30 minutes and features all-purpose flour, large eggs, salt and other delicious ingredients. Contains 450 calories total.
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and crack in 3 large eggs. Add 2 tablespoons of olive oil.
Using a fork, gradually incorporate the flour into the eggs until a dough starts to form. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough is too dry, add water a teaspoon at a time.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
While the dough is resting, preheat your oven to 375°F (190°C). Prepare a baking dish (9x12 inch) by lightly greasing it with olive oil or cooking spray.
After resting, divide the dough into 4 pieces. Roll out each piece into thin sheets (about 1/16-inch thick) using a pasta machine or a rolling pin. Cut the sheets to fit the baking dish.
In a bowl, combine 2 cups of ricotta cheese, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of black pepper. Mix well.
Spread a thin layer of marinara sauce on the bottom of the baking dish. Place a layer of pasta sheets over the sauce (about 3 sheets).
Spread another layer of marinara sauce over the pasta, then add half of the ricotta mixture, followed by 1 cup of shredded mozzarella cheese.
Repeat the layering process: another layer of pasta, remaining marinara sauce, the rest of the ricotta mixture, and 1 cup of shredded mozzarella cheese.
Finish with a final layer of pasta topped with the remaining marinara sauce and the last cup of mozzarella cheese. Sprinkle any remaining Parmesan cheese on top.
Cover the baking dish with foil (to prevent sticking, spray the foil with cooking spray) and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your homemade lasagna!
Calories per Serving: 450
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