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how to make fresh lasagne sheets

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Prep Time: 60 minutes

Cook Time: 10 minutes

Total: 70 minutes

Servings: 2.5

Cost: $4.07 /serving

Ingredients

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Instructions

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Step 1

Once you’ve made your dough follow our instructions below to craft your lasagne sheets.

Step 2

As your lasagne sheets form the structure in lasagne, it is important to not roll the dough too thin. If you are using a pasta machine, roll the dough up to the 4th setting. If you are rolling by hand, aim for a thickness of about 2mm. Ultimately, you want a dough sheet that will survive being par-cooked and then layered.

Step 3

Now that you have your sfoglina – or rolled out pasta sheet – you are ready to make your fresh lasagne sheets. Keeping in mind the size of the pan you are planning on using to make your lasagne, cut the sfoglina into large rectangles. We recommend cutting such that four to six sheets will create one layer of your lasagne.

Step 4

Now that you have your lasagne sheets, you are ready to assemble your lasagne. We recommend par-cooking the lasagne sheets before using in your lasagne. To do this, bring a large pot of water to a boil. Add a generous amount of salt to the boiling water. Be sure to have a bowl of ice water ready on the side to stop the lasagne sheets cooking after you remove them from the water. Put the lasagne sheets in the boiling water for a couple of minutes. You don’t want to fully cook them as they will cook more when they go through the final stage in the oven. Carefully remove the lasagne sheets from the boiling water and transfer to the ice water to stop them cooking.

Step 5

You can cook the lasagne in batches if needed. Once sheets have cooled, drain them and lay them out on a clean towel until you’re ready to assemble your lasagne.

Step 6

Now that you have your lasagne sheets all set to go, you just need to decide on what type of lasagne you want to make. Some of our favourites are a porcini and wild mushroom lasagne made with bechamel sauce and a beef shin ragu lasagne featuring a nice Parmigiano Reggiano crust.

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