Lasagna with Homemade Lasagna Noodles

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 1/4 tsp Garlic powder
  • 1 tsp Parsley flakes, dried

• Refrigerated

  • 8 Egg

• Condiments

  • 24 oz Pasta sauce

• Pasta & Grains

  • 1 Lasagna noodles, Fresh

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 3/4 tsp Pepper
  • 1 3/4 tsp Salt

• Dairy

  • 2 cups Mozzarella
  • 1 1/2 cups Parmesan, grated
  • 32 oz Ricotta

• Liquids

  • 6 tbsp Water

Found on motherthyme.com

Description

Ingredients

• 4½ cups all-purpose flour
• 6 eggs
• 1 teaspoon salt
• 6 tablespoons water, room temperature
• 1½ pounds ground beef
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• 32 oz. ricotta
• 2 eggs
• 2 cups mozzarella, shredded, divided
• 1½ cups grated Parmesan, divided
• 1 teaspoon dried parsley flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Fresh lasagna noodles (above) or 1 box of lasagna noodles
• 24oz pasta sauce

Directions

• In a food processor combine all ingredients and pulse until all ingredients are combined. Remove dough from processor and knead until you can form a ball. Set aside and let rest for about 30 minutes.
• Place dough on clean, lightly floured surface. Roll out with rolling pin until desired thickness. Trim rough edges and cut into equal 1½ inch wide (or desired width) strips. Gather unused dough and edges, knead and roll out. Cut into additional strips.
• Set fresh noodles aside on wax paper until ready to use.
• Preheat oven to 350 degrees.
• In a large skillet on medium high heat combine ground beef, ½ teaspoon salt, ½ teaspoon pepper and garlic powder and cook thoroughly. Remove from heat and stir in pasta sauce until combined and set aside.
• In a large bowl, combine ricotta cheese, 1½ cups mozzarella, eggs, 1 cup Parmesan, parsley flakes, ¼ teaspoon salt and ¼ teaspoon pepper and stir until blended.
• In a 9 x 13 pan spread 1 cup of meat and pasta sauce mixture. Top with one layer of lasagna noodles. On top of lasagna noodles spread 2¼ cup ricotta mixture, followed by 1 cup of sauce and another layer of noodles. Top with remaining ricotta mixture, followed by remaining noodles and last layer of sauce. Cover with foil and bake for 40 minutes.
• Remove foil, top with remaining mozzarella and Parmesan cheese and bake for another 10 minutes or until cheese is melted and bubbly.
• Remove from oven and let rest for 10 minutes.