The 1 Dollar Lasagna | But Cheaper

Homemade Lasagna Noodles:

1. Add the flour to a large bowl. Create a well in the center of the flour and add in the eggs and egg yolks. Whisk the eggs together using a fork and then slowly incorporate the flour into the eggs until a shaggy dough forms; it’s ok if not all of the flour is incorporated. 
2. Turn the dough out onto a clean work surface and knead it until the dough will not take any more flour in. Discard the excess flour on the board that hasn’t incorporated into the dough and continue kneading until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes. 
3. Divide the dough into 4 equal portions. Working with one piece of dough at a time, and keeping the other pieces covered, shape it into an oval. Using a rolling pin, roll the dough until it is just under ½” (12mm) thick.
4. Set a pasta roller to the widest setting and roll the pasta through. Turn the machine down one setting and roll the pasta again. Continue doing this until you reach setting number 4 and the dough is about ⅛” (3mm) thick. Cut the dough so it fits into a 9x13 (23x33cm) baking dish and then cut those pieces in half lengthwise. Place on a baking sheet and cover with plastic wrap.
5. Repeat with remaining pieces of dough; you will have approximately 10-12 sheets of dough in the end.

‍Tomato Sauce:

1. In a Dutch oven or heavy pot, heat the oil over medium-high heat until ripping hot. Add in the ground meat, pressing it down into a single layer and sear for 3-4 minutes or until browned. Flip and repeat on the other side for 2-3 minutes. Use a potato masher to break the meat up until it is fine and crumbly. Remove to a plate and set aside. 
2. Add more oil to the pot, if needed, reduce the heat to medium and stir in the garlic until it begins to toast. 
3. Stir in the onion, season to taste with salt and cook until the onions turn translucent. 
4. Add the fennel powder and crushed red chili flakes, if using. Cook for 30 seconds or until fragrant.
5. Stir in the tomato paste until everything is coated. Cook until the tomato paste has caramelized and sticks to the bottom of the pan.
6. Pour in the crushed tomatoes and the seared meat, stirring to incorporate with the rest of the ingredients. Bring the mixture to a simmer and cook for 5-7 minutes or until reduced slightly and thickened. Season to taste with salt and pepper. Set aside. 

‍Cheese Mixture:

1. In a medium bowl, mix together the ricotta and egg and season with salt and pepper. Set aside. 
2. In another medium bowl mix together the mozzarella and parmesan until evenly combined. 

‍Assembly:

1. Preheat the oven to 375℉ (190℃). 
2. Bring a large pot of water to a boil and season generously with salt. If using homemade lasagna noodles, cook the pasta for about 30-45 seconds or until tender. If using store bought, cook about 1 minute less than the package recommendation so it is slightly less cooked than al dente. Drain the noodles and place on a baking sheet. 
3. Add 1 cup of sauce to a 9x13” (23x33cm) baking dish and spread it out so it covers edge to edge. Add about 3-4 sheets of lasagna so they fit in an even layer covering all of the pasta sauce. Top with 1/3rd of the ricotta mixture, spreading it out with an offset spatula to cover the lasagna noodles. Sprinkle 1/3rd of the cheese mixture over that. Repeat adding another layer exactly the same way. 
4. For the last layer, top with 1 cup of sauce, spreading it out edge to edge. Add 3-4 more lasagna noodles, covering the sauce, followed by the remaining ricotta. Spread that out from edge to edge and then top the ricotta with 1 more cup of sauce. Sprinkle the remaining grated cheese over the top. 
5. Lightly grease a sheet of foil and cover the lasagna, greased side down. Bake for 25 minutes covered, remove the foil and then bake for an additional 30-35 minutes or until the cheese is deeply golden brown and the lasagna is bubbling around the edges.
6. Cool for 15 minutes before cutting and serving.