How to Make Perfect Lasagna

Pulse the flour, salt, eggs and water in a food processor until the dough just comes together.

Knead the dough by hand until smooth and supple, about 10 minutes.

Wrap the dough in plastic to prevent it from drying out. Let sit at room temperature for 1 hour.

Run the dough through a pasta machine six times, using a successively narrower setting each time.

Check the texture: The pasta sheets should be so thin and delicate that they’re almost see-through.

Place the pasta between sheets of parchment paper and dust them with flour.

Parcook the pasta in a large pot of salted boiling water until al dente.

Drain the pasta in a colander, rinse under cold running water and then drain again. Toss with oil.

Layer pasta over some of the béchamel in a baking dish, cutting to fit as necessary.

Spread Béchamel on the pasta, followed by an even layer of the cheeses.

Repeat the layers four more times, ending with the béchamel and cheeses. Bake for 45 minutes.

Broil the lasagna until it’s browned and bubbly. Let rest for 15 minutes before cutting.