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prepare and cut the fresh pasta  click here for the recipe

ingredients to finish the lasagna

salt
1 teaspoon extra-virgin olive oil
6 oz (approximately 180 gr) parmigiano reggiano, freshly grated

Bring water to a boil in a stockpot. Add salt and 1 teaspoon of olive oil. Prepare a separate container of cold water.
Cook the fresh pasta strips until al dente (firm but not too soft or overcooked). Cooking time will be less than 5 minutes.

Remove the pasta strips . . . .

Butter a flat oven pan approximately 9 x 12 inch (22 x 30 cm) . . .

. . . . drop them briefly in the cold water to stop the cooking process, and place in a colander to drain.   After the strips are drained, place them flat on a kitchen cloth and tap them gently with the cloth to dry. Preheat oven  to 350 F (175 C).

. . .  and spread over it 2 – 3 tablespoons of tomato sauce.

To taste for readiness pierce the lasagna with a fork. When ready the  lasagna will be soft.

Place one layer of pasta strips . . .

. . . spread with the tomato sauce . . .

. . . the balsamella sauce . . .

. . . and the grated parmigiano reggiano cheese.

Repeat the layers until all ingredients are used. Bake for about 25 – 30 minutes. Serve hot.

Printer friendly recipe

Lasagna can be conveniently prepared in advance, refrigerated or frozen, to cook at a later time.

The quantity of fresh pasta indicated in the recipe could be excessive for this dish. Leftovers of the flattened dough can be cut into a different shape (such as fettuccine) and used for a different preparation.