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Many Layer Lasagna

This many layer lasagna is not simple to make, but worth the effort for a lasagna of a dozen layers that's incredibly light and tender.
Print Recipe
Prep Time 2 hours
Cook Time 2 hours
resting time 2 hours
Course Main Course
Servings 8 people

Equipment

  • 9x5 loaf pan
  • pasta roller machine

Ingredients
  

For the tomato sauce (alternatively, you can use 1 16oz jar of good quality jarred tomato sauce)

  • 15 oz can crushed tomatoes
  • 6 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 2 dried herbs for seasoning (oregano, basil, thyme)
  • salt and pepper

For the bechamel

  • 4 tbsp butter
  • 4 tbsp flour
  • 2 1/2 cups milk
  • salt and pepper

For the fresh pasta

  • 8 oz semolina flour
  • 8 oz double zero flour
  • 1 egg yolk
  • water

For assembling the lasagna

  • 2 cups tomato sauce (see recipe)
  • 2 cups bechamel (see recipe)
  • fresh pasta (see recipe)
  • about 1/4 cup grated parmesan

For the meat sauce (optional; alternatively, use a second serving of the tomato sauce recipe found above or a good quality jarred tomato sauce)

  • 28 oz can crushed tomatoes
  • 1 lb ground beef or pork
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 tbsp tomato paste
  • dried herbs for seasoning (oregano, basil, thyme)
  • salt and pepper
  • fresh basil and parsley, minced

For serving the lasagna

  • 8 oz shredded or thinly slice mozarella
  • 2-3 cup meat sauce (see recipe)

Instructions
 

For the tomato sauce (alternatively, you can use 1 16oz jar of pre-made tomato sauce)

  • In the bottom of a medium pot over medium heat sauté garlic until softened and slightly browned, 2-3 minutes. Add tomato paste and cook stirring until incorporated, 2 minutes. Season with salt, pepper, and dried herbs.
  • Add crushed tomatoes and water and turn heat down to low. Simmer, covered on low, for at least one hour. You can simmer longer for a deeper flavor, just keep the heat very low and add water if needed to avoid scorching the bottom of the pan. Set aside to cool.

For the bechamel

  • Warm the milk over low heat for 3-4 minutes.
  • In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, until it bubbles a bit but doesn't brown, 2-3 minutes.
  • Slowly add the milk and whisk to incorporate. Bring the sauce to a boil, whisking constantly, then reduce the heat the medium-low and continue whisking until thickened, 3-5 minutes. Season with salt and pepper. Cover the top with wax paper or plastic wrap and set aside to cool.

For the fresh pasta

  • If using a stand mixer fitted with the paddle attachment, combine flours and egg yolk in the mixer. Begin mixing on a slow speed, adding small amounts of water as you go until the mixture comes together into a ball. Knead on medium for 5 minutes
  • If kneading by hand, mix flours and dump out onto the countertop. Make a well in the center of the flour pile where you'll whisk together the egg yolk and 1/4 cup water. Begin incorporating flour into the egg/water mixture, adding more water as needed as you go. Knead the dough by hand on the countertop for 5-10 minutes.
  • Check that the dough is sufficiently kneaded by cutting the dough in half. You should see many small air pockets inside the dough. If you don't see these, continue kneading.
  • Wrap the dough in plastic wrap or cover and set aside to rest for at least 30 minutes. The dough can also be made in advance and at this point can be wrapped and left in the fridge for 1-2 days.

Assembling the lasagna

  • Preheat oven to 375.
  • Before you start rolling out the pasta dough, make sure that your bechamel and tomato sauce are cooked and cooled. Spread a layer of 2-3 tbsp of tomato sauce in the bottom of your loaf pan.
  • Divide the pasta dough into 12 equal pieces. Feed one piece through the pasta roller set on the thickest setting (usually #1). Fold the rolled dough into thirds and feed through a second time. Repeat this process, gradually working your way up to the thinnest setting (#7 or 8), until you have a thin, almost translucent sheet of dough.
  • Holding the dough sheet gently, place it in the loaf pan. Trim and remove any excess dough that comes up the sides. Top with a thin layer of bechamel followed by a thin layer of tomato sauce.
  • Repeat this process. Roll out each segment of dough to the thinnest setting on your pasta roller, transfer to the loaf pan and top with bechamel and tomato sauce. Don't roll out all the sheets of dough at once; they're too delicate to sit. Roll each one out as you layer.
  • For the final layer, top with bechamel, tomato sauce and a generous sprinkle of parmesan cheese. Bake until browned, about 45 minutes.
  • Set the lasagna aside to rest for at least 2 hours, but it can be kept in the fridge for up to 2 days.

For the meat sauce (optional; alternatively, use a second serving of the tomato sauce recipe found above)

  • While the lasagna cooks, make the meat sauce for serving. In a medium sauce pan, saute ground meat until beginning to brown, 5 minutes. Add in onions and garlic and cook until softened and translucent, 3-5 minutes.
  • Add tomato paste and cook stirring until incorporated, 2 minutes. Season with salt, pepper, and dried herbs.
  • Add crushed tomatoes and a splash of water and turn heat down to low. Simmer, covered on low, for at least one hour. You can simmer longer for a deeper flavor, just keep the heat very low and add water if needed to avoid scorching the bottom of the pan. Finish with fresh herbs.

For serving

  • Cover the top of the cooled lasagna with mozzarella cheese and bake until cheese is bubbly and lasagna is heated back through, 15-20 minutes. Allow to cool slightly then slice. Top each slice with a scoop of meat sauce and serve.