Basically with this one, I'm guessing on how to do a lot of this stuff. I'm trying to develop this recipe, so if y'all see something I'm doing wrong or have suggestions, have at it. And pardon my being bad at writing recipes, I've never done it.

LASAGNA WITH LAMB RAGU AND BECHAMEL

LASAGNA NOODLES - Flour (50/50 AP/Semolina) - Eggs - Water

LAMB RAGU - Carrots - Shallots - Garlic - Rosemary/Thyme - Ground Lamb - Butter/OO - Tomato Paste - Red Wine - Salt/Pepper

BECHAMEL - Butter - Flour - Shallots - Salt/White Pepper - Whole Milk - Nutmeg

AND - Mozzarella

THE PLAN:

Start with the ragu. Sweat off the veggies, brown lamb, mix, sweat off tomato paste, mix, add red wine, boil it off, simmer for an hour or so.

With about 1/2 hour left on the Ragu, start the bechamel. Melt butter, lightly saute shallots, add flour until you get a thick blond roux. Slowly add milk, stirring until it's creamy. Let simmer and thicken until it holds a line on the back of a wooden spoon. Season, cover to keep warm.

Lasagna Noodles: Sift AP and semolina flours together, make an egg volcano, beat eggs while slowly introducing flour until it's all incorporated. Knead for a little while, form a ball, roll out the ball on floured surface, flouring as necessary to keep from sticking. Get it very thin. Cut big strips (or sheets the size of my glass casserole jawn, I don't know, tell me.)

In casserole dish, place fresh lasagna noodles on the bottom. Layer lamb ragu, then bechamel, then mozzarella. Again, noodles, ragu, bechamel, mozz. Again, then top layer of noodles, and sprinkle mozz on top. Bring to the party and bake it till it's done

Have at it, tell me where I'm wrong! I'll update with pictures when it happens.