First make the pasta dough. To do this, heap the flour on the work surface, press a bulge in the center with your fist, add salt and eggs to the bulge.
With a fork, mix the eggs and incorporate more and more of the flour rim. Knead the dough by hand, adding the olive oil as you go. If it is not wet enough, work in a dash of lukewarm water. Roll the dough well.
Then let it rest in a plastic bag for half an hour at room temperature. Then the so-called glue in the flour becomes active together with the moisture and makes the dough elastic.
Meanwhile, prepare the sugo. To do this, sauté the finely diced onion in hot fat in a deep frying pan or possibly a shallow, wide saucepan. Before it takes color, add the minced meat and fry it, stirring, until it becomes quite crumbly.
Add the finely diced garlic. Add the cleaned and sliced mushrooms, season with salt and pepper.
Add the tomatoes and their juices to the saucepan. Add the oregano crushed between your fingers. Simmer gently, stirring once in a while and adding a dash of red wine if too much liquid boils away.
Pluck off the basil leaves, tie the stems with a string and simmer along – they add a flavor base to the sauce and are fished out and discarded again at the end. The plucked
Preparation Tip:
As for the lasagna sheets, of course you can buy them ready-made. But: If you have made them once yourself, then do it again and again! They taste so much better and simply have a nicer consistency. And when they cook uncooked between the layers of sauce, they absorb the flavor of all the ingredients much better. We promise you: it's not that much trouble!
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