I’m not lacking in muscles after rolling out those lasagna sheets. Wow! I was seriously considering driving 15 minutes to my moms house to borrow her pasta mill. IF you have one, you are one lucky duck. But I do find this homemade pasta 100 times better than any store bought-boil-hard-to-handle-noodle-stuff. Anywho, if you let these baby’s dry out for 30 minutes, they’re much easier to handle and don’t puff up as much.
Gather together everything you’ll be wanting in the veggie lasagna. I steamed my asparagus and spinach. Soaked my dried mushrooms for the white sauce. And shredded mozzarella (or buy pre-shredded, which I did so and saved my poor sore arms)
The white sauce is nothing special. I sauted the mushrooms, garlic and onions in butter. Add some flour and let cook 30 seconds. Then add your milk. The ratio is 1 Tbs butter, 1 Tbs flour, 1 cups milk but increase for as much sauce as you think you’ll need. With the pasta being fresh, it doesn’t need as much sauce but I do keep the sauce on the runny side. Don’t forget to add salt and pepper! The bowl of brown water is the left over mushroom water (after soaking my dried mushrooms) and I add that at the end to help the sauce be a little more runny.