Everyone needs a go-to lasagne recipe in their kitchen and this recipe certainly stacks up.
- 750 g (5 cups) plain flour, plus extra, to dust
- 8 eggs
- 2 tbsp olive oil
- 300 g (3 cups) grated mozzarella
- 80 g (1 cup) grated pecorino or parmesan
- 8 cups bolognese sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need a deep 23 cm x 33 cm (11-cup capacity) baking dish for this recipe.
Chilling time 30 minutes
Place flour, eggs, oil and ½ tsp salt in a bowl and stir with a wooden spoon until mixture just starts to come together. Using an electric mixer fitted with a dough hook, knead on medium speed for 5 minutes or until dough is soft and smooth; add a little more flour if too wet, or a little more water if too dry. Alternatively, knead dough by hand for 10 minutes. Shape dough into 4 discs, then wrap each one in plastic wrap and refrigerate for 30 minutes to rest.
Working with one disc at a time, roll out on a lightly floured work surface until 5 mm thick. Set pasta machine at its widest setting. Feed dough through, dusting with flour, and narrowing the settings one notch at a time until pasta is 3 mm thick. Cut pasta sheets into 30 cm-long lengths.
Preheat oven to 180°C. Combine mozzarella and pecorino in a bowl. Place 1 cup bolognese sauce in the base of a greased 23 x 33 cm (11-cup capacity) baking dish. Top with 2 sheets pasta to cover base, then 1 cup bolognese sauce. Scatter with 1 cup of the cheese mixture. Top with another 2 sheets pasta. Repeat this process 3 more times finishing with remaining 1 cup cheese mixture instead of the pasta.
Bake, covering loosely with greased foil if browning too quickly, for 45 minutes or until golden brown.
Photography by Alan Benson.