Lasagna alla Bestia: Part 2

Lasagna alla Bestia: Part 2

My go-to flour for almost everything, King Arthur Unbleached All-Purpose.  Semolina for texture, and fresh eggs.  (Not pictured: I threw in a handful of fresh spinach for extra color & nutrition.) Semolina pasta recipe courtesy of David Lebovitz http://www.davidlebovitz.com/2012/01/how-to-make-fresh-pasta-homemade-recipe/