Cherry tomatoes and fresh basil leaves for topping
1/2 cup milk
1 large egg, beaten
1 and 1/2 cups feta, crumbled
1 cup mozzarella, shredded plus 1/2 cup for topping
1 cup parmesan, grated plus 1/4 cup for topping
Heat olive oil in a large pot and saute onion in it until translucent. Add in the ground beef and garlic, cook it for five minutes breaking up the meat until there aren’t any blocks. Continue cooking for about 10 minutes, stirring occasionally until it changes the color and releases juice. Add in the spices and stir.
In a small bowl mix tomato paste with 1/4 cup water well and pour it over the beef. Add in the crushed tomatoes and stir. Cover the pot and simmer unil it thickens, about 40-50 minutes, stirring occasionally.
When the sauce is done and still hot, add in chopped basil leaves and stir.
In another bowl, mix everything for the cheese mixture leaving the cheeses for the top aside.
You can start making the pasta dough when the sauce is simmering. Pour the flour on the counter and make a well in the center. Break the eggs in the center and beat with a fork.Using that fork, gradually mix flour into eggs until the dough holds together. Dust the counter with flour and knead the dough until firm about 10 minutes. Make it a ball and divide into 4 balls. Wait it for 10-15 minutes.
Preheat oven to 375F and grease a 9×13 inch baking pan.
Now you can make the lasagna noodles. Dust the counter with flour and flatten one of the dough balls. Don’t use a lot of extra flour or it gets really tough. Set your pasta machine to the widest setting and pass the dough through. Fold the dough into thirds like a letter and pass it through 2 more times. Switch to the 2nd setting and pass all the dough sheets through the machine. Switch to the 3rd setting and pass the sheets again. Repeat this step switching to the 4th and 5th setting.
Cut the dough sheets in squares or just in the same size as the inside of your pan.
Spoon a little of the beef sauce at the bottom of the baking pan. Make the first layer of lasagna noodles on it overlapping slightly. Spread some of the beef sauce over the lasagna sheets. Make another layer of lasagna noodles and spread some cheese mixture on them. Repeat this until you finish the lasagna noodles.
Finally add the remaining cheese mixture on the top and place cherry tomatoes over it.
Bake for 40 minutes, remove from oven and spread the 1/2 cup mozzarella and 1/4 cup parmesan on the top. Bake it for another 10 minutes or until the cheese melts.
Let it rest for 15 minutes or so and garnish with fresh basil leaves and serve hot.