Lasagna dough. Classic recipe at home with and without eggs

Publication in the group: Flour products, what to cook from dough

Lasagna is an Italian dish whose main ingredient is pasta or dough. Interesting fact: lasagna was originally called the form in which the product was baked, and not the product itself. Since the taste and texture of the dish directly depend on the quality of the dough used, if possible you should prepare it yourself. The following article discusses the most popular recipes for the main ingredient at home.

Classic recipe for yeast-free dense dough

Lasagna dough (a homemade recipe with a classic set of ingredients is popular due to its ease of preparation) with this composition can be prepared both for immediate use and for long-term storage.

Preparation next.

What ingredients will you need?

To prepare a classic lasagna dough, you should prepare:

• wheat flour (preferably second grade) – 600 g;
• raw table egg (selected) – 3 pcs.;
• refined linseed or sunflower oil – 45-50 ml;
• cold filtered water – 100 ml;
• fine salt – 2 g for dough + 2 g for boiling.

Also, to make the dough paste, you should prepare 30 ml of olive oil.

Step-by-step cooking process

The steps for creating a classic lasagna dough are as follows:

1. Sift the flour into a wide and deep dish.
2. Make a hole in the flour mound.
3. Pour water into a separate bowl and dissolve salt in it.
4. Then you need to break the eggs into the hole and pour in water. Mix the ingredients thoroughly.
5. Add vegetable oil to the dough and knead it by hand for approximately 12-15 minutes. The finished dough should become not only elastic, but also elastic.
6. Place the finished dough in a greased dish, cover with a clean cloth and refrigerate for about 30-40 minutes.
7. The finished dough must be rolled out into a very thin layer about 1.5-2 mm high. Make sure that the height of the layer is the same everywhere.
8. Then the layer needs to be cut into pieces approximately 5-7 cm wide and about 15 cm long.
9. Boil water in a wide saucepan, add salt and olive oil.
10. Place the dough sheets in boiling water for approximately 2 minutes. It is advisable to boil 1 or 2 leaves at a time.
11. Boiled dough sheets must be doused with ice water and placed on a paper towel for approximately 20-30 minutes. After this, the dough sheets can be used to decorate the lasagne.
12. If the dough does not need to be used immediately, then after point 8 it should be folded onto a suitable flat surface and frozen (baking tray, cutting board). You need to freeze individually. Next, the frozen layers can be folded into one bag.

The finished dough can be used to make lasagna with any type of filling.

Advice, to make the dough with a more delicate taste and texture, it is recommended to combine flour: 300 g of the highest quality and 300 g of the second grade.

Economical lasagna. Chicken lasagna: an economical version of an Italian masterpiece

Recipe roots

Lasagne al forno, translated as “lasagne cooked in the oven,” is one of the national recipes of Italian cuisine, which is a casserole with a rich, savory filling, based on the use of dough sheets. They are called “lasagna” and are a type of traditional pasta.

The classic version of this dish is not chicken lasagne: it is prepared with Parmigiano cheese and minced meat with a simple béchamel sauce and is proudly called “lasagne alla bolognese”, since it was originally prepared by the chefs of Bologna. There is also a Ligurian variation - using local pesto sauce made from Parmesan, pine nuts, basil and garlic in olive oil. But nowadays in Italy, and especially beyond its borders, more simplified options are very common: lasagna with chicken, with any hard cheese, spinach martischokes. You can also use meat as a filling: unusually tender lasagna is made with veal and mozzarella with béchamel sauce. But lasagna with tomato paste remains a more economical option. But for vegetarians or people on a diet, a vegetable analogue of this dish is suitable. For satiety, mushrooms and eggplants are certainly added to it, and cauliflower, tomatoes and spinach are added to enhance its usefulness.

Dough

Unfortunately, the range of such exquisite products in the post-Soviet countries can hardly be compared with Italian grocery stores and traditional shops. Therefore, the most accessible variation of lasagna, albeit somewhat inferior to the classic dish, is chicken lasagna. But by adding mushrooms and homemade potatoes, cabbage and herbs, the housewife will not only enrich the taste of the casserole, but also fill the dish with essential vitamins and microelements. Test plates can be purchased at the store or prepared yourself. Here is the recipe: pour 600 g of flour onto the table in a heap, and make a depression in the center, into which you should then break three eggs and add 1 tsp. salt. This is how we knead an elastic dough, which we dilute with water if necessary and roll in flour until smooth. Then we leave it for half an hour, cut it into three parts and roll it out to plates of 1-1.5 mm. They should be dried before use. At this point, we can say that half of the “Chicken Lasagna” dish is ready.

Filling

On a baking sheet you need to alternate layers of dough with the filling, so it should be quite juicy. Chop a couple of large onions, 600-700 g of chicken fillet and 300 g of mushrooms. Fry it all in a frying pan. Meanwhile, grind the tomatoes in a blender, mixing with chopped herbs, and prepare bechamel sauce, which will make our lasagna with chicken and champignons soft and juicy. Lightly fry the flour in butter and, gradually adding milk and stirring, bring the mixture to the consistency of sour cream. Now place the lasagna in a baking dish: a layer of dough, a layer of chicken filling. Pour in half the sauce. Then we repeat the procedure, and again put the dough plates on top and cover everything with tomatoes. The dish will bake for about 40-45 minutes. at a temperature of 180-200 degrees. In 15-20 minutes. Until ready, sprinkle the lasagna with grated cheese and return to the oven until golden brown.

Rice flour dough

Lasagna dough can be made from a combination of wheat and rice flour.

Lasagna dough. Recipe made from wheat and rice flour.

To make the base strong and elastic, it is important to use high-quality olive oil and fresh, selected chicken eggs.

What ingredients will you need?

The composition of the dough for lasagna with rice flour includes:

• premium wheat flour – 250 g;
• rice flour – 250 g;
• raw chicken egg of selected category - 3 pcs.;
• filtered warm water – 150 ml;
• table salt – 4-5 g;
• natural olive oil – 40-50 ml.

Rice flour can be replaced with corn flour in the same amount.

Step-by-step cooking process

The scheme for creating lasagna dough with rice flour consists of the following steps:

1. Initially, you should sift the wheat flour into a wide dish.
2. Next, you need to sift the rice flour into a dish with wheat flour. Mix the ingredients and fold them into a mound. A recess needs to be made in the center of the mound.
3. Pour warm water into a glass and dissolve salt in it.
4. Then you need to place a broken egg in the hole of the flour mound and pour in about 50 ml of salt water.
5. Start kneading the dough with a spatula, gradually pouring salt water in parts.
6. Next, you need to pour oil into the dough and continue kneading by hand. The duration of the manipulations is approximately 12-15 minutes.
7. The finished dough should be wrapped in cling film and left to rest in a warm place for about 30 minutes.
8. The “rested” dough needs to be divided into about 6 parts.
9. Then each part should be shaped into a flagellum approximately 10-15 cm long.
10. Roll each flagellum into a thin sheet (height about 1-1.5 mm).
11. Next, the dough layers need to be dried for about 45-60 minutes.
12. The dried dough sheets must be boiled in salted water with butter for about 3 minutes. Next, the boiled dough should be cooled in ice water and lightly dried on paper towels.

The lasagna dough is ready and you can assemble and bake the product.

Puff pastry recipe for lasagna

Lasagna dough (a homemade recipe allows you to create a base with a completely natural composition) can be used in puff pastry, then the product will have a more delicate texture, and the layers will be better saturated with sauce.

Preparation next.

What ingredients will you need?

The lasagne puff pastry kit includes:

• wheat flour. It is required to use only the highest grade product - 500 g;
• butter. Margarine and other substitutes are not suitable - 200 g;
• fresh table eggs, only selected category – 2 pcs.;
• medium-sized salt – 4-5 g;
• table vinegar with a concentration of 9% - 7 ml;
• filtered water. You can buy bottled - 400 ml.

Additionally, to prepare the dough you will need thick cling film and vegetable oil to lubricate your palms.

Step-by-step cooking process

Before you start creating the dough, all products except butter (which should be placed in the freezer compartment of the refrigerator) must be placed in the refrigerator. Leave the ingredients to cool for 4-8 hours.

The following are the steps for completing the test:

1. Sift the cooled flour into a wide bowl.
2. Next, you need to grate the frozen butter or chop it very finely with a knife.
3. Transfer the chopped butter into a bowl with flour and add the eggs.
4. Mix the products with a spatula until crumbly.
5. Combine water with vinegar and salt in a glass. Stir the contents until the salt crystals dissolve.
6. Then you need to pour the vinegar mixture in small portions into the container with the contents from point 4.
7. When the dough becomes difficult to mix with a spatula, you need to grease your palms with vegetable oil and continue kneading the dough with your hands.
8. Once the dough becomes firm but elastic, wrap it in cling film and put it in the refrigerator for about 2 hours.
9. Next, the dough needs to be rolled out into sheets (6-8 sheets) with a thickness of about 1.5-2 mm. The width and length of the sheet should be selected according to the size of the form.

10. Brush the top of each sheet with oil. Next, you can start creating lasagna.

Advice. To make the dough more tender, it is recommended to use 200 ml of milk and 200 ml of filtered water instead of water (the proportions can be varied as desired).

How to prepare lasagne sheets

If you still want to experiment and bake an Italian layer cake, but you couldn’t find ready-made layers, try making lasagne sheets yourself. To do this, you need to knead the dough from only four components: flour, water, eggs, salt, then roll it out thinly and form into plates. Some chefs prepare the dough with the addition of baking, but this is a matter of taste. You can roll it out in two ways - using a regular rolling pin or a special machine. After this, dry the base a little and begin preparing the casserole.

• Activated carbon - use of tablets
• Wen on the face
• Tea with milk - benefits and harms

Colored lasagna dough

You can diversify not only the taste of lasagna dough, but also the color. In this case, only natural dyes are used to color the base.

What ingredients are used

To make colored lasagna dough you will need the following products:

• wheat flour (coarse) – 600 g;
• large table egg (raw) – 3 pcs.;
• refined vegetable oil (it is better to use flaxseed or sunflower oil) – 30 ml;
• fine salt – 3-6 g.

You can use any of the following products as dyes:

• green color – spinach or basil – 50 g + filtered water approximately 80 ml;
• yellow color – turmeric – 3-4 g + filtered water approximately 100 ml;
• orange color – carrot juice – 80-100 ml;
• red color – tomato juice – 100 ml;
• burgundy color – beet juice – 80-100 ml;
• purple color – red cabbage juice – 80-100 ml;
• black color – cuttlefish ink – 8 g + filtered water approximately 100 ml.

If you decide to prepare a base of several colors at once, then you need to increase the number of products for the dough. Also, if you need to decorate only one lasagna, but with dough of different colors, then you can reduce the amount of dye in compliance with the proportions. For example, I want to decorate the base with green, yellow and red colors. Then you need to take: approximately 20 g of greens and 30 ml of water; turmeric about 1 g and 35 ml of water; tomato juice approximately 35 ml.

Step-by-step cooking process

The design scheme for colored dough for lasagna is as follows:

1. Initially, you need to sift the flour directly into a wide dish.
2. Make a small depression in the flour.
3. Whisk the eggs and salt in a separate bowl and pour the resulting mixture into the well in the dough.

4. Next, you need to introduce the dye (the dye must be added in small parts, thoroughly mixing the products):

• if you need green color, then spinach or green basil needs to be chopped in a blender and mixed with water. Leave the resulting mixture for approximately 20 minutes. Then you need to strain it through cheesecloth (the grounds should be thrown away, and the green juice should be poured into the dough in parts);
• if a yellow color is required, then turmeric should be mixed with water and the dye should be added in small portions to the dough;
• To obtain an orange color, it is recommended to prepare carrot juice yourself to avoid the presence of preservatives and other additives in the ingredient. Ready carrot juice must also be added to the dough in parts;
• For red dough, add tomato juice in parts. Important. The juice should not contain preservatives or salt;
• for burgundy dough, it is advisable to formulate beet juice (like carrot juice) yourself and introduce it in parts into the dough;
• For the purple dough, you need to grind the leaves of white cabbage to a pulp (it is recommended to use a meat grinder). Next, using gauze, you need to squeeze out the juice from the pulp and add it in the specified amount to the dough;
• For black dough, you need to dissolve cuttlefish ink in water and add the resulting solution in parts to the dough.

1. Finally, add vegetable oil to the dough and knead the dough by hand for about 15 minutes.
2. Then the finished dough should rest under a damp, clean cloth for about 30 minutes.
3. After resting, the dough should be divided into 6-8 parts.
4. Roll out flagella from each part and roll them into thin layers approximately 1.5-2 mm high.

The finished layers of dough need to be dried for about 45 minutes, then boiled in salted water with butter. Boiling time is approximately 2 minutes. The boiled dough should be cooled in cold water and dried on a paper towel for about 15 minutes.

Zucchini

Another replacement option for adherents of a healthy and wholesome diet. Zucchini is low-calorie and hypoallergenic.

For lasagna you will need young small fruits, which are cut into thin circles or plates. When placing them overlapping in the pan alternately with the filling, you don’t need to skimp on the sauce - otherwise the zucchini slices won’t bake well and the dish will seem soggy.

Whole wheat flour dough without eggs

The recipe for lasagna dough based on whole grain flour can be used in a vegetarian menu or for preparing a dish while following a diet. A product based on this basis is not only nutritious, but also low-calorie (subject to the choice of vegetable filling). Another advantage of dough made with whole grain flour is the ease of preparing it at home.

What ingredients will you need?

The composition of the dough for lasagna made from whole grain flour includes the following products:

• whole grain baking flour – 125 g;
• semolina – 200 g;
• natural olive or linseed oil – 30 ml;
• filtered water – 125 ml;
• table salt – 5-7 g.

Semolina can be replaced with coarse rice or corn flour.

Step-by-step cooking process

The algorithm for preparing dough for lasagna made from whole grain flour is as follows:

1. Whole grain flour should be sifted into a wide container.
2. Add semolina and salt to the flour. Mix the ingredients and form them into a slide with a hole inside (the structure should resemble a volcano).
3. Heat the water to about 50 degrees.
4. Next, you need to pour in olive/linseed oil and about 25 ml of water.
5. Start mixing the products, pouring the flour mixture from the edges into the well. At the same time, during the mixing process, add water in parts. Initially, you need to mix the contents using a spatula.
6. Next, when all the water has been introduced into the dough, you need to continue kneading the dough with your hands. The kneading process should last at least 10 minutes.
7. After the specified time has passed, the dough should be cut with a knife. If the cut is uniform and smooth, then the base is ready.
8. Then you need to collect the dough into a ball shape, wrap it in cling film and place it in the refrigerator for approximately 30-45 minutes.

9. The finished dough should be divided into approximately 15 parts.
10. From each part of the dough you need to make flagella about 12 cm long and roll them into layers about 1-2 mm high.

Next, the dough layers can be immediately used to prepare lasagna (they must first be boiled in salted water with vegetable oil for about 2 minutes) or dried for storage. To dry, the sheets should be placed on a flat surface (piece by piece). It is important that the dough is not exposed to direct sunlight.

Pita

A product with a similar structure is thin lavash. The dish in which it is used is prepared simply and quickly.

Thin pita bread from the store is released from packaging. It is spread out on a flat surface or baking sheet and left to dry a little.

It is important to remember that slightly dried pita bread will not become soggy from sauce and cheese. The slightly rigid structure softens during baking, but retains the desired shape.

Lasagna dough made from rye flour

Lasagna dough made from rye flour is healthier, but darker in color. To soften the dark color, you can add about 2-3 g of turmeric to the dough. Additionally, this ingredient will give the base a special aroma.

What ingredients will you need?

The set of ingredients for rye lasagna dough includes:

• rye flour (it is advisable to use peeled flour, it has a relatively medium grind and retains most of the nutrients) – 180 g;
• second grade wheat flour – 220 g;
• large fresh chicken egg - 4 pcs.;
• filtered warm water – 100 ml;
• fine salt – 3-4 g%
• linseed oil – 40-50 ml.

Important. Rye dough for lasagna must be boiled. For boiling, use bottled water (3 l), salt (5 g) and vegetable oil (30 ml).

Step-by-step cooking process

The process of making rye dough for lasagna consists of the following steps:

1. The first step is to mix rye and wheat flour.
2. Sift the combined flour into a wide dish.
3. Make a well in the flour and crack the eggs into it.
4. Then you need to dissolve salt in water and pour approximately 30 ml of salted water into the flour well (towards the eggs).
5. Next, you need to mix the ingredients with a spatula, raking the edges of the flour mass towards the center. At the same time, you need to pour in the remaining water in parts.
6. After all the water has been poured in, you need to pour vegetable oil into the dough and continue kneading the base by hand. The rye dough should be baked for approximately 15-17 minutes.

7. The finished dough should rest under a damp towel for about 20 minutes.
8. Next, the dough needs to be divided into 4-6 parts.
9. Roll each piece of dough into flagella. And roll out the flagella into thin layers about 1-1.5 mm high.
10. The finished layers must be dried on baking paper for about 30 minutes.

The dried dough should be boiled for about 3 minutes, then cooled in ice water and dried for about 15 minutes on a paper towel.

Lasagna recipe

You can put almost any ingredients into lasagna, and this will not harm it, but on the contrary, will make it even tastier. Mushrooms, stewed vegetables, minced meat, sauce or cheese are suitable.

Components:

• Lasagna leaves – 8 pcs.;
• Pork pulp – 200 g;
• Beef tenderloin – 250 g;
• Tomatoes – 3 pcs.;
• Carrots – 2 pcs.;
• Onion – 2 pcs.;
• Garlic – 4 cloves;
• Butter – 150 g;
• Flour – 5 tbsp. l.;
• Milk – 1 l;
• Salt, pepper - to taste;
• Vegetable oil – 50 ml;
• Parmesan – 200 g.

Preparation: 1.5 hours.

Calorie content: 332 Kcal/100 g.

We clean and wash all the vegetables. Three carrots, cut the tomatoes into cubes along with onions. Chop the garlic into thin pieces. Pour vegetable oil into a frying pan and fry the onions and carrots.

We cut the meat into pieces, in the process we cut out the film and fat streaks and pass it through an electric meat grinder. Add the prepared minced meat to the roasted vegetables, mix and season with salt and pepper. At the very end, add tomatoes and garlic. Simmer the whole mass for twenty minutes.

Melt the butter in a small frying pan, add flour and lightly fry. Add milk in portions and simmer the sauce until thick sour cream forms.

Boil lasagne leaves in boiling water until half cooked. Remove and place on a towel to remove water. We lay out the dish in a silicone mold in layers: a sheet, distribute the minced meat on top, level it, pour in the sauce, another sheet, minced meat.

We form the entire lasagna using this pattern. Top with generously grated cheese and cook in the oven for forty minutes.

Find out how to deliciously cook pasta with chicken on our website right now!

Prepare pasta with mushrooms in a creamy sauce for lunch using the recipes in this article. We recommend this dish, we are sure that everyone will like it.

Got some extra kefir left over from dinner? Kefir crumpet recipes are a great solution for breakfast!

Dough with semolina

Lasagna dough (a homemade recipe allows you to shape the base according to your taste preferences) can be prepared using semolina. Semolina gives the base a more delicate texture and does not affect the taste, such as rye or corn flour.

What ingredients will you need?

The list of ingredients for the dough (with the addition of semolina) for lasagna includes:

• wheat flour. The ingredient should be chosen of the highest grade - 200 g;
• semolina. The product must be checked in advance for the presence of debris and beetle larvae - 200 g;
• fine salt – 5 g;
• linseed oil – 30 ml;
• whole milk powder with a fat content of 20% (it is not advisable to use skim milk) - 20 g;
• filtered warm water – 100 ml.

Additionally, you will need a wide and tall enameled dish.

Step-by-step cooking process

The manipulation algorithm for preparing dough for semolina lasagna includes the following points:

1. Sift the flour into a wide bowl.

2. Add semolina, salt and milk powder to the flour. Mix the products and form them into a mound with a hole in the center.
3. Pour oil and about 30 ml of water into the well.
4. Start kneading the dough, carefully raking the flour mixture from the edges of the mound to the well. To carry out manipulations, it is recommended to use a culinary spatula.
5. During the kneading process, you need to pour in the remaining water, approximately 15-20 ml.
6. When all the water has been poured in, continue kneading the dough with your hands. The process of kneading the dough should last about 15 minutes.
7. The finished elastic dough should be collected into a ball and sealed in cling film.
8. Next, the dough needs to be covered with a dish, which must first be heated using a steam bath.
9. Let the dough rest for approximately 30 minutes. Using a hot dish will make it easier to roll out the dough into thin layers.
10. Then the dough must be divided into 6-8 parts.
11. Each part should be made into flagella and rolled into layers approximately 1-2 mm high.
12. Cover a flat surface with parchment paper and place a single layer of dough on it.
13. Leave the dough to dry for about 1 hour.

Finally, the dough should be boiled in salted water with butter for about 2 minutes. Cool the boiled dough and dry it slightly. Next, assemble and bake the lasagna.

Bran dough

Bran will give the dough a special taste and increase the nutritional properties of the base. The type of bran should be selected according to taste preferences (buckwheat, wheat or oat). If the bran is large in size, then it must be crushed with a blender before use.

What ingredients will you need?

To create dough for bran lasagna you need to prepare:

• wholemeal wheat flour – 330 g;
• bran (any) – 110 g;
• large fresh chicken egg - 4 pcs.;
• table salt – 3-4 g.

Vegetable oil is not necessary in the recipe, but if the dough sticks too much to your hands, then you need to include about 15-20 ml of linseed oil.

Step-by-step cooking process

The layout of the dough for lasagna with bran is as follows:

1. Grind the bran in a blender until it becomes flour.

2. Add flour to the bran, mix and sift the resulting mixture.
3. Then you need to whisk the eggs with salt.
4. Make a hole in the flour mixture and beat the egg mixture into it.
5. You first need to knead the dough with a spatula, and then by hand for about 10-15 minutes. If the dough sticks to your hands after kneading, you should add linseed oil and continue kneading for approximately another 5 minutes.
6. Let the finished dough rest for about 20 minutes.
7. Next, the dough should be divided into 5-7 parts.
8. Roll out flagella from each part of the dough, and roll out the flagella into thin layers with a height of about 1.5-2 mm.
9. The finished dough sheets should be dried for about 45 minutes.
10. After drying, the dough should be boiled for approximately 2 minutes in water with salt and vegetable oil.

The boiled dough needs to be cooled with ice water and dried on a paper towel for approximately 15 minutes.

Is it necessary to boil the layers of dough before preparing lasagna and why?

Whether to boil the dough or not depends on what flour it is made from. If the dough is made from second-grade flour (this is the grade used to make “real” lasagne dough), then it must be boiled before use. If you ignore this step, the dough will crumble after cooking and may also remain dry and hard.

To boil the finished dough, place 1 or 2 sheets in boiling salted water (to prevent the dough from sticking, add about 20-30 ml of vegetable oil to boiling water) and cook for about 2-3 minutes. The dough should have time to soften, but remain a little undercooked from the inside. Boiled dough sheets must be doused with ice water (to stop heat treatment from their own heat) and lightly dried on a paper towel. Next, boil the remaining layers of dough in the same way. On average, lasagna requires 6 sheets of dough.

Advice. When making lasagna from dry sheets of dough, you need to use more sauce, since the moisture from it will be needed to swell the base. If there is not enough sauce, the dough will turn out tough.

Useful tips and tricks

The lasagna dough (a homemade recipe allows you to prepare the base without harmful additives) should be strong and elastic, since it must be rolled out into a very thin layer before use.

When taking the test yourself, you should consider the following nuances:

Lasagna dough will have a unique taste and texture if you combine wheat flour with rice, buckwheat or corn flour. Dough recipes made from whole grain flour are also popular, since thanks to this ingredient the product is not only tasty, but also especially beneficial for the body. It is important to use only high-quality products when preparing the test at home.

Cooking features

In order for lasagna to be tasty and as reminiscent of the original Italian dish as possible, the dough for it should be prepared correctly. The technology of its preparation differs little from the traditional one, but still has some features.

• You can make lasagne dough from premium flour, but preference should still be given to coarse flour.
• Lasagna is delicious from a mixture of wheat flour with corn, rye, buckwheat, and also with the addition of bran. In addition, dishes made from such flour are much healthier.
• The flour for the dough needs to be sifted. During this processing, it is saturated with oxygen, and as a result the dough becomes more tender.
• If the dough is poorly kneaded and is not elastic enough, you can add olive or corn oil to it. Sunflower oil, according to experienced cooks, is not suitable for the dough from which lasagna is made.
• The lasagna dough can be colored with spinach or turmeric if desired. In the first case it will become green, in the second – yellow-orange.
• You need to roll out the lasagne dough as thinly as possible, but not so thin that it begins to show through. To make the plates the same, it is better to use a special machine.
• If you are using a pasta machine to roll out the dough, first still prepare the layers by rolling them out with a rolling pin, but not too thin. Set the thickness control to o or “6.” After rolling the dough sheet through the machine, fold it in half. Turn the thickness regulator to position “4”, roll the dough again, move the lever again. Continue rolling out the dough in this manner until you reach the end mark.
• Homemade lasagna dough can be stored in the freezer for 2 months. Before rolling out and defrosting the dough, experts advise soaking it in hot water for 3 minutes. If this is not done, it will crumble.

Whatever recipe you make for lasagna, bake it in a ceramic or glass form. If you have a thick-walled pan, the dish will take too long to cook.