Preparing homemade lasagna sheets is easier than you might think. Fresh egg pasta for lasagna can be made with re-milled durum semolina, with 00 flour, or with a mix of both and used even without precooking.
Homemade lasagna, in fact, do not necessarily need to be blanched before baking, provided the sheets are rolled very thin and the sauce is sufficiently moist.
To achieve a creamy lasagna that cooks well even without precooking, it’s important to prepare a good traditional ragù for lasagna and a homemade béchamel, so the fresh pasta can bake directly in the oven absorbing all the flavors.

My grandmother was from Trentino, she had married my Sicilian grandfather and spent much of her life here in Sicily. She cooked excellently and often adapted the traditions of her regional cuisine to ours, creating mixes of recipes that were truly original and very tasty.
I remember very well that one thing never lacked at my grandmother’s house: fresh pasta, which she often rolled by hand, but later, when arthritis had taken hold, she rolled it with a pasta machine or a rolling pin.
As I said, my grandmother adapted her regional cuisine to ours and homemade fresh egg pasta was a striking example: she actually made it with re-milled durum semolina and didn’t only make lasagna, but also ravioli and cannelloni.
Strange, right? And yet it was so good, it had such a rustic and flavorful texture that I adopted her technique and I almost always make it that way myself. Have you ever tried it?
Noooo?? Then you absolutely must try it, don’t you think?
Let’s hurry to the kitchen and roll up our sleeves. Depending on the result you want, you can choose to make the lasagna sheets with only re-milled durum semolina, with 00 flour, or with a half semolina and half 00 flour dough, as indicated in the ingredients below.

Also check out these other fresh pasta recipes using re-milled semolina: