Ingredients:

For the pasta dough
Fresh made lasagna noodles(I don’t have a lasagna cutter, so I used 8 sheets with the pasta maker’s width)
17 oz ( 500 gram) sifted flour
5 eggs
1/4 cup water, room temperature

For the ricotta blend
24 ounces ricotta cheese
2 eggs
1/2 teaspoon salt
1/8 teaspoon ground black pepper


For sprinkling on top
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


Directions:

2. Preheat oven to 375 degrees F (190 degrees C). In a large pan combine the ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt, set aside.

3. For the pasta, mix the eggs, flour and add the water. If you feel the dough is too sticky- add flour, if it’s too dry, add a little bit of water.Run trough pasta machine, sprinkle with flour and arrange in pan as in recipe.


4. To assemble, spread 1/3 of meat sauce in the bottom of a 9×13 inch baking dish. Arrange the noodles lengthwise so they would cover the tomato sauce.

5. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.