1. In a large bowl or on a clean surface, add flour and salt. Make a well in the center of the flour mound and add eggs and olive oil. Break the egg yolks with a fork. Use a bench knife and your hand to mix the flour into the eggs, bringing the flour from the outside into the center. Mix until the dough forms. Knead for 5 minutes, until the dough is smooth. Wrap the dough in plastic wrap and allow to rest at room temperature for 10 minutes.

2. Meanwhile, make the meat sauce. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add ground beef and cook, breaking apart with a wooden spoon as it cooks, until browned. Remove from the skillet. If there is excess grease, you may drain some of the excess grease.

3. Add onions to the skillet. Cook, stirring frequently, for 5 minutes, until softened. Add in the garlic and cook additional minute, stirring occasionally.

4. Add the ground beef back in along with the tomato paste, crushed tomatoes, tomato sauce, beef broth, fresh herbs and season with salt and pepper. Stir to combine. Once mixture begins to simmer, cover and reduce heat to medium-low. Simmer for 20 minutes.

5. Divide the pasta dough into 6 roughly equal pieces. Roll out each piece into a square that’s approximately 8 inches x 8 inches.

6. Preheat the oven to 375F.

7. Layer the lasagna. To layer the lasagna, add sauce to the bottom of an 8×8 pan. Place a lasagna sheet on top of the sauce. Add sauce on top of the lasagna sheet. Sprinkle with mozzarella cheese and parmesan cheese. Repeat the process, adding lasagna sheet, meat sauce, mozzarella and parmesan cheese.

8. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake additional 10 minutes. In the last minute of baking, if your cheese is not golden brown, you can switch the oven to broil for 1 minute or so. Keep an eye on it as the cheese can brown quickly. Allow to cool for 5-10 before serving. Enjoy!