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1
Sift the cake flour and bread flour together, make a well in the middle, and pour in the beaten egg and olive oil.
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2
Mix together.
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3
Mix until there are no lumps and once glossy, form into a ball and wrap with plastic.
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4
Chill in the refrigerator.
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5
As the dough chills, make the meat sauce.
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6
Mince the the carrot, onion, and garlic.
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7
Stir-fry the garlic with olive oil (not listed) over low heat.
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8
Once fragrant, stir-fry the carrots and onions until wilted.
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9
Add the meat and keep stir-frying.
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10
Add a dash of red wine, the canned tomatoes, soup stock granules, and Worcestershire-style sauce.
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11
Season with salt and pepper, and simmer until the moisture evaporates.
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12
While the meat sauce is simmering, prepare the white sauce.
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13
Put the cake flour and butter in a heatproof container, wrap with plastic wrap, and heat for 1 minute in the microwave.
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14
Mix the butter and flour together well, add the milk, and heat for another 5 minutes in the microwave while keeping an eye on it until thickened.
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15
Thinly roll out the pasta dough, then cut long strips to fit in the container.
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16
Bring water to a boil in a large pot and boil the noodles.
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17
Boil until they reach your desired firmness.
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18
Once boiled, layer the lasagna noodles, meat sauce, and white sauce in the heatproof container.
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19
Make the very top layer with meat sauce, white sauce, and a generous sprinkling of cheese (as desired).
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20
Bake in an oven preheated to 220C until the top is crispy and browned (about 15-20 minutes).
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21
Garnish with parsley and it's done.
