It's like, does this even need a caption?
2 medium shallots, halved, thinly sliced 1 Tbsp. thyme leaves1 lb. box dried lasagna noodles, cooked per box instructions and cooled, or 1 recipe Fresh Pasta Sheets 2 cups all-purpose flour, plus more for dustingPlace a rack in lower third of oven; preheat to 375°. Lightly butter an 11x8" glass or ceramic baking dish. Melt 1 Tbsp. butter in a large skillet over medium-high heat.
If you're using fresh pasta, cut noodles to fit pan and arrange a layer of 2 sheets in the bottom, overlapping slightly. Dollop with one-quarter of cheese mixture and top with another layer of noodles. Repeat three more times with the remaining filling and noodles, ending with a layer of noodles . Pour cream mixture over. Shake pan gently to distribute and press with a spatula to compact slightly. Bake lasagna until golden, about 40 minutes.
Turn dough out onto a work surface and knead until smooth and elastic, 2–3 minutes . Wrap dough in plastic and let sit at room temperature at least 30 minutes or up to 1 hour .
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