Home made lasagne sheets will bake the softest of lasagne. Once you taste a forkful of lasagne made with them, you would be reluctant to go back to the box of dried lasagne sheets. Apart from making the pasta sheets, this recipe is not fiddly. It uses ingredients available from your neighbourhood supermarket and you don’t even need to boil your pasta sheets before using .

Yummy as white/bechamel sauce is, this recipe does not use it. Making fresh pasta is enough work as it is. So that it’s not daunting for those making pasta for the first time, I have saved a recipe for lasagne using white sauce and a bolognese sauce for another day, simplifying and speeding up execution of this recipe.

Lasagne is great party food. It’s portable, reheats well and feeds many. Recipe for making fresh pasta sheet is in my post, Lasagne – The Fresh Pasta Sheets.

Lasagne Using Homemade Egg Pasta Sheets

Prep: 30 minutes 
Cook: 30 – 45 minutes
Level: Intermediate
Makes: Bakes into a slightly over 1″ (2.5cm) thick lasagne that measures ~17″ X 13″ (33cm X 43cm). Feeds ~ 6 people generously.
Oven Temperature: 380F (190C)
Can recipe be doubled? Yes
Make ahead? Pasta dough and the sauce can be made the night before and refrigerated. Freezes very well.


Homemade egg pasta sheets
Click here, Lasagne – The Fresh Pasta Sheets, for detailed recipe and instructions with lots of pictures for making the egg pasta sheets.
The tomato sauce
2 large onions diced (~2 cups)
1/3 cup extra virgin olive oil
1.1 lb (500g) ground beef*
3 bay leaves
4.31 lb (1.95kg) prepared tomato sauce**
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
1 and 1/2 Tablespoons sugar
1.1 lb (500g) shredded mozzarella
1.1 lb (500g) shredded sharp cheddar***
8.81 oz (250g) ricotta*
* Choose to mix with other meats or sausage meat (adjust salt if you add latter).
** I like Preggo Marinara Sauce. If you use another brand, adjust seasonings.
*** Use a stronger tasting cheddar as mozzarella is very mild tasting. Red Leicester (below) is rather good too.
* If the ricotta is too watery, drain it of whey before using. The brand I use (image below) as you can see, has the perfect consistency


Homemade egg pasta sheets
1. Click here, Lasagne – The Fresh Pasta Sheets, for detailed recipe and instructions with lots of pictures.

Tomato sauce
1. In a deep pot, add the extra virgin olive oil and onions. Turn the heat up to medium-high and fry the onions until they have soften.
2. Add the ground beef, bay leaves and stir until the beef is no longer pink.
3. Add the tomato sauce and bring it to a boil. Turn off the burner, add the salt, pepper and sugar. Stir to mix. Taste and adjust seasonings.

Prep work before assembling
1. Turn on your oven to 390F (190C), oven rack adjusted to lower middle position.
2. Keeping mess to a minimum. On fair weather days, it would be ideal if you could work outdoors. Rolling out pasta is a messy affair. Outdoors, there is no need to clean floury kitchen flours and counters! If it has to be done indoors, to minimise clean up, contain fly away flour by placing dampen kitchen towels on immediate areas of your work surface that you would not be using for rolling pasta. It keeps the ‘fly away flour’ contained and helps prevent the flour from drifting down to the flour. To keep the floor less floury and to prevent your feet from transferring flour to other areas of the kitchen, spread a dampen floor mat directly under where you would be standing.
3. Organise your work surface. Have the following ready:

  1. Attach pasta machine to work surface. Dial adjusted to number 1.
  2. ~ 1/2 cup of flour for dusting
  3. A sifter
  4. Bench scrapper to cut dough sheets to size
  5. Baking vessel (line with aluminium if you wish)
  6. Pre-prepared fresh pasta dough ball cut into 6 portions (well covered in air-tight container to avoid drying out)
  7. Pre-cooked tomato sauce -no need to cool to use (mentally divide into 6 portions as you will be spreading it out over 6 layers)
  8. Shredded mozzarella (mentally divide into 5 portions as you will be spreading it out over 5 layers)
  9. Shredded cheddar (mentally divide into 5 portions as you will be spreading it out over 5 layers)
  10. Ricotta (mentally divide into 2 portions as you will be spreading it out over 2 layers)
Have all the ingredients and necessary equipment ready as you will be rolling out the dough and combining it immediately with your sauce and cheeses.

Let’ assemble!
1. Tomato sauce to cover the entire bottom surface.
2. Freshly rolled out lasagne sheets, close any gaps with strips of pasta sheets cut to fit.
3. A few dollops of tomato sauce, sprinkle mozzarella and cheddar.

4. Lasagne sheets, close any gaps with strips of pasta sheets cut to fit.
5. Tomato sauce.

6. Mozzarella, cheddar, 1/2 of ricotta.

7. Lasagne sheets, close any gaps with strips of pasta sheets cut to fit.

8. Tomato sauce

9. Mozzarella, cheddar, 1/2 of ricotta

10. Lasagne sheets, close any gaps with strips of pasta sheets cut to fit.

11. Tomato sauce, mozzarella, cheddar.

12. Lasagne sheets, close any gaps with strips of pasta sheets cut to fit.
13. Tomato sauce, mozzarella and cheddar.

This tray is headed to a party.

14. Bake for 30 to 45 minutes until the top looks wonderfully bubbled up. Cool until just warm before serving. It makes for cleaner cuts of lasagne.


(1) If you want to bake this lasagne using boxed lasagne, follow package directions before using.

(2) Keep in mind that dried and ‘no-boiling required’ lasagne sheets would require more tomato sauce so make a little more.

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