For the dough I mixed 00 flour and durum semolina (55/45) which imo gives the perfect texture for lasagna:
120g 00 flour
100g semolina
2 large eggs
1 egg yolk
1/2 tsp salt
Layer ragù and a mixture of egg, ricotta and spinach. I normally use 1 egg for 2 cups of ricotta. Top is covered with pecorino romano and fresh mozzarella.
by Radical_Dreamer87