How to make Lasagna from scratch

Baking Dish Size: 22 cm / 8.5 inches

For the Lasagna Sheets

  • 150 gm Flour
  • 1 to 2 Eggs
  • ¼ tsp Salt
  • 50 ml Water (approx.)

For the Filling

  • 2 tbsp Pomace Olive Oil
  • 1 Soup Cube (Maggi Magic Cube)
  • 250 gm Chicken, minced
  • 2 Onions
  • 2 to 3 pods Garlic
  • 1 Packet Button Mushrooms
  • 1 Bunch fresh Spinach
  • 100 ml fresh Cream (Amul Tetrapack)
  • 100 gm grated Cheese
  • Some Pomace Olive Oil for the Baking dish


  1. The Lasagna Dough
    1. Sieve the Flour in a bowl or on the platform.
    2. Make a well and add the eggs and the salt.
    3. Start stirring with your fingers and slowly add water until you have a soft dough.
    4. You should knead it for about 10 minutes to loosen out the gluten and to avoid any lumps.
    5. Wrap with cling-film and keep aside.
  2. Preheat Oven to 180°C.
  3. The Filling
    1. Clean and finely chop the mushrooms and spinach.
    2. Chop the onion and garlic.
    3. Heat 2 tbsp oil in a wok or frying pan.
    4. Add the minced chicken, onion and garlic and stir-fry for 5 minutes.
    5. Add mushrooms and spinach and stir for 5 more minutes.
    6. Add some water, the soup cube and the cream, salt and pepper and a teaspoon of Herbs de Provence.
    7. Let it simmer for five minutes and keep aside.
  4. Grate the Cheese.
  5. Make the Lasagna
    1. Divide the dough into 4 portions.
    2. On a lightly floured surface roll out a thin sheet of dough according to the size of your dish.
    3. Cut it into shape and place the first sheet on the oiled dish.
    4. Add 1/3 of the filling and spread it out evenly.
    5. Sprinkle some cheese over it.
    6. Add the next layers of dough sheet, filling and cheese
    7. Finish with a layer of dough, some liquid from the filling and a litle cheese.
  6. Bake either with a lid or cover with aluminum foil.
  7. After 30 minutes remove lid/foil and bake until cheese is slightly browned.
  8. Cool for 5 minutes before serving (cutting gets easier).