Sift the cake flour and bread flour together, make a well in the middle, and pour in the beaten egg and olive oil. Mix together.
Mix until there are no lumps and once glossy, form into a ball and wrap with plastic. Chill in the refrigerator.
As the dough chills, make the meat sauce. Mince the the carrot, onion, and garlic.
Stir-fry the garlic with olive oil (not listed) over low heat. Once fragrant, stir-fry the carrots and onions until wilted. Add the meat and keep stir-frying.
Add a dash of red wine, the canned tomatoes, soup stock granules, and Worcestershire-style sauce. Season with salt and pepper, and simmer until the moisture evaporates.
While the meat sauce is simmering, prepare the white sauce. Put the cake flour and butter in a heatproof container, wrap with plastic wrap, and heat for 1 minute in the microwave.
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.
Thinly roll out the pasta dough, then cut long strips to fit in the container. Bring water to a boil in a large pot and boil the noodles. Boil until they reach your desired firmness.
Once boiled, layer the lasagna noodles, meat sauce, and white sauce in the heatproof container. Make the very top layer with meat sauce, white sauce, and a generous sprinkling of cheese (as desired).
Bake in an oven preheated to 220℃ until the top is crispy and browned (about 15-20 minutes). Garnish with parsley and it's done.
Story Behind this Recipe
I love lasagna, so I decided to make it from scratch.