Lasagna. That takes all day.

I had a little bit of sauce and ricotta leftover so I made a small individual size lasagna to eat while waiting for dinner :)  If my pan was deeper I would have added more layers. I cheated and used bottled sauce, make sure you like it as sauce though or you wont like it as lasagna either. I used Paul Newmans brand  (I think the garden) and it's decent. If you make your sauce from scratch feel free to use it here, just make sure it isnt too thin, you will need about 3 - 4 cups of sauce.

I rolled my pasta really thin, so I ended up only using about half of it. You can cut the recipe in half, make thicker noodles, or save what you have leftover for another meal. Homemade noodles freeze well.

Meat sauce

1 lb (90% lean) ground beef
1/2 lb Italian sausage
1 bottle spaghetti sauce

2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes, drained

1 low sodium beef bouillon cube

Cook the meat in separate pans until cooked through. Combine the causes and beef cube, reserving 3/4 cup of the sauce without meat in it. Combine the sauces, tomatoes, and meat; blend the sauce to crumble the meat really fine and crush the tomatoes. I used my immersion blender, if using a high powered blended, such as a vitamix, be really careful or you will end up with meat paste. I know this for a fact. Set aside. 

Cheese Layer
15 oz. Whole milk ricotta cheese
4 Tbsp butter
2 Tbsp flour

2 c. half-an-half, at room temp

Salt to taste, I used 1/2 tsp
1 (8 oz) bag shredded Italian five cheese

Melt the butter in a saucepan until bubbly. Whisk in the flour and cook, stirring until bubbly. Whisk in the milk and simmer until slightly thick, if the milk is cold when you add it to the roux it will seize up and be lumpy. Remove from the heat and stir in half the bag of cheese. Keep stirring until melted and really thick and stringy. Mix in the ricotta and salt to taste.

Pasta

3 1/2 c. flour

6 eggs

1/2 tsp salt

2 Tbsp water

Combine the salt and the flour, I did this with my hands to also remove and clumps in the flour. Whisk together the eggs and water. Add the eggs to the flour and mix until a dough forms, adding more water if needed. On a heavily floured surface, knead the dough until smooth. Cover with plastic and let rest for 30 minutes. I used my grandmothers hand crank pasta maker to roll it out pretty thin.

In the bottom of a 9x13 casserole dish add enough tomato sauce to cover the bottom. Add noodles, sauce, noodles, ricotta, noodles, sauce, alternating layers until the pan is full. Make sure with the tomato sauce layer you add lots, more than you think you will want, it disappears when baking. Pour reserved tomato sauce over the top and sprinkle with remaining shredded cheese. Pre-heat oven to 375. Cover with tin foil and bake for 20 minutes; turn the oven off and leave the door shut for 40 minutes. Turn the oven back on and bake for 10 minutes. Remove the tin foil and bake until the cheese is golden.

Let rest 15 minutes before slicing.