Lasagne

Everyone needs a go-to lasagne recipe in their kitchen and this recipe certainly stacks up.

Credit: Alan Benson

• serves

  12

• prep

  1 hour

• cook

  45 minutes

• difficulty

  Mid

Ingredients

• 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

You will need a deep 23 cm x 33 cm (11-cup capacity) baking dish for this recipe.

Chilling time 30 minutes

Instructions

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.

Cook's Notes

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.