Lasagna tonight made with leftover ragu, fresh lasagna, mushrooms and cheese sauce. It was good, but there wasn't quite enough of the meat sauce. There was too much pasta for this size dish, so I have cut this into strips and frozen them.

Lasagna

Butter a 25cm x 18cm x 6cm depth baking dish. Cover bottom of dish with part of a lasagna sheet. Spread a layer of ragu on the pasta. Cover with another pasta sheet. Put cooked mushrooms and some cheese sauce on this layer. Cover with another sheet. Repeat ragu, pasta,  mushrooms and cheese sauce. Cover with a final sheet of pasta and pour cheese sauce on top. Put in preheated oven at 180C for 25 minutes. Let cool out of the oven for 15 minutes before eating.

Pasta dough

Break 3 small or 2 large eggs into a bowl. Add  flour gradually (we use organic white bread flour, which is the only flour we have), using a spoon to mix at first, then mix with your hand and continue to add flour until it eventually forms a ball. Work the ball, still gradually adding flour, until it loses its stickiness and becomes pliable. We then feed it through a hand-cranked pasta machine. Put it through on the lowest setting several times, then once through each of the higher settings. You should end up with a nice long piece of dough. At this stage you can cut it or put it through other settings. To make lasagna have a large pan of water simmering. Put each sheet in separately and cook for 3-4 minutes until it rises back to the surface. Take the sheet out of the pan and put to cool in large volume cold water. Drain and lay flat on a tea towel. Repeat with all of the sheets.