Ingredients

Instructions

1. Make the pasta: Mound the flour on a large board or clean counter, add the salt, and form a well in the center.
2. Break the eggs into the well and lightly scramble them with a fork as you add them.
3. Gradually pull flour from the inner edges of the well into the eggs to combine.
4. Keep incorporating flour until the egg mixture is no longer runny.
5. Use your hands to bring the outer flour inward, forming a large mass.
6. Add only enough extra flour to form a soft ball of dough.
7. Knead the dough like bread, pushing with the heel of your hand.
8. Knead until the dough is smooth and satiny, about 5–7 minutes.
9. Wrap the dough in plastic wrap and rest for about 30 minutes.
10. Roll the dough with a pasta roller or by hand into long sheets about 1/4″ thick (machine setting around 6 if using an attachment).
11. Cut sheets into 12-inch strips, blanch in boiling water for 30 seconds, then plunge into ice water.
12. Dry the sheets on clean kitchen towels and set aside.
13. Make the sauce: Sauté the onion in olive oil over medium heat until tender.
14. Add the garlic and cook for another minute, stirring.
15. Add the tomatoes, basil, red pepper flakes, and season with salt and pepper.
16. Bring to a boil, then reduce heat and simmer for about 30 minutes until thickened.
17. Prepare the filling: Combine ricotta, the beaten egg, parsley, and one cup of the grated cheese; season with salt and pepper.
18. Assemble the lasagna: Spread about 1/2 cup of sauce on the bottom of a large lasagna pan; add a little water and mix to prevent sticking.
19. Arrange an overlapping layer of noodles across the bottom.
20. Spoon sauce over the noodles to coat them well.
21. Add another layer of noodles and sauce, then spread a layer of the ricotta mixture and top with mozzarella slices.
22. Repeat to build a total of five layers.
23. On the top layer, cover with sauce, add another layer of mozzarella, and sprinkle with the remaining Parmesan.
24. Cover with foil and bake in a preheated 375°F oven for about 30 minutes.
25. Remove the foil and bake an additional 10 minutes to brown the top slightly.
26. Let the lasagna rest 10–15 minutes before slicing so the cheese sets.