So I decided to break out my never used pasta maker and try my hand at my Grandma's lasagna. She would make it all by scratch, the pasta, grind the meat and make the sauce.
I took pics of most of the steps but I will put the recipe and the ingredients used in the recipe thread.

First we start with the meat.

I used a pound of beef stew meat and a pound of pork stew meat.

I mixed it together and added in seasonings. A good amount of red-fish seasoning, some black pepper and some Italian seasoning (I make my own mixture of oregeno, basil, rosemary and a hint of thyme). mix this by hand and then feed into a meat grinder.

I then put the meat in the fridge to cool down.

Next the pasta. I find the Kitchen aid recipe to be pretty good so I used that.

I like brown eggs when baking or making pasta, with eggs being so high right now, farm fresh eggs aren't too bad. (I pay $4 a dozen, regular eggs are $3.59/doz right now)

Add to your mixer bowl, the eggs, flour, oil, salt and water. Mix with the mixer for 30-45 seconds, then switch to the dough hook for two minutes or so.

You will end up with this chunk of dough, it should feel similar to playdough.

kneed it some more by hand and then make a giant Matzo ball and then roll it into an cylinder and cut it in six pieces.

You are then going to feed each piece into the roller, starting on setting 1, you feed the dough, then fold it in half, then feed it again, repeat this three times. Then set the roller to 2 and roll it through, then 3, then 4, then 5, then on to 6.

Six is the thickness we want.

After #1 --

After #6 --

I didn't take pictures of the cutting or drying steps, you want 13" long pieces, width doesn't matter. You won't see the noodles in the finished product so you don't need perfect cuts. 13" x 2" works well though.

Then hang the pasta on a pasta dryer, an oven rack or clothes hangers. You just need it to stiffen a bit, then you can law it out and let it finish drying.

No we are ready to make the sauce.

Start off with oil in a pot. Then add to that chopped onions and bell pepper.

once your onions start to get translucent add in your garlic and meat.

Once the meat is cooked you are ready to add the paste, the tomatoes and the seasonings.

Now the tomatoes are important, the best are by far the San Marzanos. Look for those if you can.

You are going to hand squeeze these tomatoes over the pot and then drop them in, and pour the left over sauce in as well.

Add in more Italian seasoning and pepper and salt, some add red pepper and or sugar(not much at all)here. I added the heat and the sweet.

Turn down the heat and let all of this simmer.

Now let's make the Cheese mixture.

Mix in a bowl, ricotta cheese, mozzarella cheese, Parmesan cheese, two eggs, 1 tsp of black pepper and 2 tbs of parsley. This will be your cheese layer filling.

Set the cheese in the fridge to keep it cold, and get a pot of water on the stove and get it boiling.

These noodles will not need to cook long. A minute tops. You will want to have a water bath ready you will remove the noodles from the boiling water and transfer them to cooler water.

These keeps the noodles stronger and less likely to tear and stops them from further cooking.

You want them al dente or a little more firm than al dente. They will cook more in the oven.

After the last one has been set in the water bath, go ahead and strain it out.

Now set up you station. You need the red sauce, the cheese mixture, and your noodles.

Rub some olive oil on your 13x9" pan and then coat the bottom with a little bit of sauce.

Now add noodles to cover the width and length of the pan and then add the meat sauce.

Then add the noodles again and make a cheese layer.

make one more meat layer and one more cheese layer, then top with pasta again. On top of that smooth out the meat sauce and top with mozzarella.
Now I went light on mozzarella, you could add it to every meat layer if you like, I chose not too. There is plenty of mozz in the cheese mixture as well.

I chose to use fresh mozzarella for the top just a preference.

a sprinkle of garnish never hurts and then throw it in the oven at 375*.

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